Lamb Meatballs Simmered in Milk

There is a whole class of Kashmiri, Pakistani, and northern Indian meatballs that have the reputation of being extremely difficult to make, because the meat must be minced and pounded repeatedly until very very smooth. But guess what? The food processor is so efficient at this that the meatballs are now practically fast food. Typically quite large, meaning one or two per person is plenty. Serve with any rice dish, or Paratha.