Meatballs With Creamy Dill Sauce Recipe
Ingredients
12 ounces lean ground beef
3 tablespoons low-fat (1%milk fat)milk
1 large egg white
2 tablespoons plain dry bread crumbs
3 tablespoons snipped fresh dill or 1 teaspoon dill weed, crumbled
1/2 teaspoon prepared mustard
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 teaspoons vegetable oil
1/2 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
1/4 cup plain low-fat yogurt
Directions
1 In a medium-size bowl, combine the beef, milk, egg 1 white, bread crumbs, 2 tablespoons of the dill, the mustard, and salt.
Using your hands, shape the mixture into 24 meatballs about 1 1/2 inches in diameter.
2 Dredge the meatballs in the flour, shaking off any excess.
In a 12 inch nonstick skillet, heat the oil over moderately high heat until very hot but not smoking.
Add the meatballs and saute for 4 minutes or until browned on all sides.
3 Lower the heat, add the stock to the skillet, cover, and simmer for 5 minutes.
Remove from the heat and stir in the yogurt and remaining 1 tablespoon of dill.
Using your hands, shape the mixture into 24 meatballs about 1 1/2 inches in diameter.
2 Dredge the meatballs in the flour, shaking off any excess.
In a 12 inch nonstick skillet, heat the oil over moderately high heat until very hot but not smoking.
Add the meatballs and saute for 4 minutes or until browned on all sides.
3 Lower the heat, add the stock to the skillet, cover, and simmer for 5 minutes.
Remove from the heat and stir in the yogurt and remaining 1 tablespoon of dill.
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