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.