1.Heat oil in medium frying pan, add onion and garlic; cook, stirring, until onion is softened. Cool.
2.Combine onion mixture with lamb, egg, breadcrumbs, juice, parsley and mint in large bowl. Cover, refrigerate 1 hour. Roll level tablespoons of mixture into balls.
3.Toss balls in flour, shake away excess. Heat extra oil in medium frying pan; shallow-fry meatballs, in batches, until cooked through. Drain on absorbent paper.
4.Serve meatballs with yoghurt, if you like.
To freeze; complete recipe to the end of step 2. Place meatballs, in a single layer, on a baking paper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. Continue from step 3. The oil should be very hot before cooking the meatballs. Beef or veal mince can also be used in this recipe.