Grilled Turkish meat balls

• 3 pounds twice-ground lamb
• 1/4 cup onion juice (see note)
• 2 eggs
• Salt, it desired
• Freshly ground pepper
• Oil
• 6 to 12 slices fresh toast
• 1 cup yogurt
• 1 clove garlic, finely minced
• 4 tablespoons hot melted butter

1. Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.
2. Blend the meat mixture with the hands and shape it into 12 ovals of equal size.
3. Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet.
4. Brush all over with oil.
5. Prepare the toast and have it ready.
6. Combine the yogurt with the garlic and s alt to taste and set aside.
7. Melt the butter and keep it hot.
8. Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness.
9. Turn them frequently so that they cook evenly.
10. Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving.
11. Pour melted butter over each serving.

twiceground lamb, onion juice, eggs, salt, freshly ground pepper, oil, yogurt, clove garlic, butter

Taken from cooking.nytimes.com/recipes/5295 (may not work)