Meatballs with Noodles Tossed in Yogurt

Ingredients

 * 2 pounds ground beef
 * ½ teaspoon ground cinnamon
 * 2 teaspoons ground coriander
 * 1 teaspoon ground turmeric
 * 1 pinch cayenne pepper
 * salt to taste
 * black pepper to taste
 * 2 cloves garlic crushed
 * 1 tablespoon vegetable oil
 * 1 Spanish onion finely chopped
 * 6 large ripe plum tomatoes core -- peel, chop
 * 4 sun-dried tomatoes finely chopped

Noodles

 * 1 pound fresh fine egg noodles in Asian markets
 * 1½ cups plain yogurt
 * 2 cloves garlic finely chopped
 * ½ cup fresh mint chopped

Meatballs

 * 1) In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic.
 * 2) With clean hands, mix thoroughly, then shape the meat into ¾-inch meatballs.
 * 3) Set them aside.
 * 4) In a large, flameproof casserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft.
 * 5) Turn the heat to medium-high and add the meatballs.
 * 6) Cook, turning them often, until they lose their pink color.
 * 7) Add the plum tomatoes and remaining garlic.
 * 8) Cover the pan, turn down the heat, and simmer gently for 10 minutes.
 * 9) Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.

Noodles

 * 1) Bring a large saucepan of water to a boil.
 * 2) Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite.
 * 3) Drain the noodles and transfer them to a bowl.
 * 4) Stir in the yogurt, garlic, and salt.
 * 5) Toss thoroughly and transfer to 6 wide bowls.
 * 6) Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.