Pasta sheet, red wine, carrot, parsley, prosciutto, rosemary, bay leaf, egg, celery, garlic, breadcrumbs, parmesan cheese, ground short ribs, cream and double-concentrated tomato paste.

thirschfeld has you grate the onion and garlic on a Microplane zester (if you don't have one, use any that you do have), which releases their juices and flavor into the meatballs.

After adding the garlic and onion to the breadcrumbs, you moisten it all with milk.

Measuring the ground short ribs -- isn't it a gorgeous rich red?

More grating! This time parmesan cheese.

Adding the meat, cheese and egg to the breadcrumb mixture.

It's best to mix it by hand so you can feel whether or not everything has been incorporated, and you can make sure it's not overmixed.

Allie steps in to help Amanda season.

Gently rolling the meatballs.

After shaping, the meatballs go right into the saute pan.

Aren't they handsome little buggers?

After the meatballs are browned, you pour off the fat, add more olive oil and then crisp prosciutto in the oil.

Next go the aromatics -- carrot, onion, celery, bay leaf.

Then wine!

After the wine is cooked down, you add broth, tomato paste (we love this packaging!), and rosemary -- and cook it down some more.

In goes the milk.....

and cream.

A quick stir.

Then it's oven bound, with the browned meatballs, which finish cooking here.

Time to plate up!

Layering the pasta sheet -- super fun.

Yogurt, ground beef, parsley, cinnamon, egg, lemon zest, mint, and grapes.

With this recipe, it's best to start chopping mint right away -- you need 3/4 cup!

Amanda zesting the lemon on her beloved Microplane zester!

Garlic, mint, lemon zest, salt and pepper get folded into the yogurt and your sauce is made. Onto the meatballs!

roseinparis instructs you to grate the red onion -- a box grater comes in handy for this task.

Isn't the grated onion beautiful! And it's nice and moist, which helps keep the meatballs moist.

In goes parsley, mint and garlic.

Cinnamon is the secret ingredient and salt makes all the flavors come alive.

Amanda browned the grapes in a hot pan greased with a slick of oil.

War torn and tasty looking.

Amanda mixing the meatballs -- she believes in digging in with your hands so you can gently turn and mix the meat without working it too much.

One brave little meatball against the world.

Kristen hops in to help out Amanda.

Browning the meatballs.

Browner. You want to cook them gently enough that they cook through before getting too dark.

Time for assembly: short cocktail skewers work best for threading the grapes and meatballs.

Then you can set them on a bed of yogurt sauce, like good little soldiers.