Rosemary Veal Meatballs

Directions

• In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
• For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls.
• In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.