Kufta ma’ Laban (Iraqi meatballs with yogurt)

2 C ground beef or lamb
1/4 C breadcrumbs
1 onion, finely diced
1/2 C cilantro, finely diced
1 small hot pepper, finely minced
Salt and pepper
Pinch allspice
Combine all ingredients and form into balls about 1-inch in diameter. Fry in 2 T melted butter until well done. Set aside to drain.
4 C yogurt
2 cloves garlic, crushed
2 eggs, beaten
2 T finely chopped fresh mint (or 1 T dried)
Stir sauce ingredients together in a saucepan and bring to a boil over medium heat, stirring constantly clockwise*. Turn off the heat and allow to stand for 3 minutes. Add meatballs to sauce and serve hot.

*A direct quote from the cookbook, From the Land of Figs and Olives. I wonder if the sauce would curdle if you stirred it counterclockwise?