To make the dressing, place the yoghurt, mint, coriander leaves, lemon juice, honey and cumin in a food processor, and blend until smooth. Season with salt and pepper. Set aside.
Place the meatball ingredients (excluding the salt, pepper and olive oil) in a medium sized bowl. Season with salt and pepper.
Using your hands, combine the ingredients. Divide the mixture into four. Divide each quarter into five portions, and roll each portion into a ball. Place the meatballs on a baking tray, cover with plastic wrap, and refrigerate for 30 minutes to set.
Heat 1 tablespoon of olive oil in a large non-stick fry pan over a medium heat. Add half the meatballs, cooking 4 minutes on each side or until brown and cooked through. When cooked transfer the meatballs onto a plate lined with paper towel. Add another tablespoon of olive oil and cook the remaining meatballs.