Meatballs With Creamy Dill Sauce
|Lean ground beef||12 Ounce|
|1% milk||3 Tablespoon|
|Egg white||1 Large|
|Plain dry bread crumbs||2 Tablespoon|
|Snipped fresh dill/1 teaspoon dill weed crumbled||3 Tablespoon, crumbled|
|Prepared mustard||1⁄2 Teaspoon|
|All purpose flour||3 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Chicken stock/Vegetable stock / low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
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.
Serving size: Complete recipe
Calories 1043 Calories from Fat 376
% Daily Value*
Total Fat 42 g65.3%
Saturated Fat 13.5 g67.5%
Trans Fat 0 g
Cholesterol 204.2 mg68.1%
Sodium 1249.9 mg52.1%
Total Carbohydrates 70 g23.3%
Dietary Fiber 3.6 g14.4%
Sugars 10.4 g
Protein 90 g180%
Vitamin A 71.9% Vitamin C 65%
Calcium 32% Iron 71.5%
*Based on a 2000 Calorie diet