Milky Meatballs

For a delicious weekday meal meatballs with milk gravy can be topped over rice, noodles or pasta. With lean ground beef combined with onions, breadcrumbs, and yogurt and seasoned with thyme and Worcestershire sauce this recipe is made. It is the yogurt that gives the meatballs a sumptuous Mediterranean-inspired flavor and also makes the healthy recipe. The gravy is made with beef bouillon, milk and sherry. It is then thickened with flour. The meatballs are first fried in the skillet and to make it moist, flavorful and juicy they are then cooked in the thick gravy. With milk gravy meatballs make an unforgettable meal that kids will surely adore.

Most recipes for meatballs call for eggs however in this easy gourmet recipe, yogurt and breadcrumbs are used as a binder. The yogurt moistens the meat and the breadcrumbs and keeps the balls together. Chill the mixture first in the refrigerator for at least 15 minutes up to an hour before forming to make it easier to form the balls after combining all the ingredients,. This gives the balls better structure and keeps it from falling apart as it cooks. Meatballs can be made ahead and freeze them for later cooking. This makes it a very convenient last-minute meal. Place the separate balls on a baking sheet and place in the freezer for a few hours. Place them in an airtight container when the balls completely harden,

To make the meatballs tastier and juicier if you don’t mind the fat, use ground meat with some fat in it. They also helps bind the mixture together. For a fuller and more complex flavor You can also combine beef and pork together to make this recipe. The breadcrumbs help the meatballs become firmer, especially if you use the crusty kind with texture like croutons. Use bread cubes without the crust if you want soft and lighter meatballs.

Ingredients

14 oz. ground beef, lean

1/4 green bell pepper - minced

1 onion - minced

1/4 cup bread crumbs

1/4 cup yogurt, non-fat

1 teaspoon thyme

1 teaspoon Worcestershire sauce

1 cup milk, skimmed

1 teaspoon beef bouillon

2 tablespoons sherry

2 tablespoons flour, all-purpose

1. Mix beef, vegetables, breadcrumbs, yogurt, thyme and Worcestershire sauce in a bowl. Shape into small round meatballs.

2. Place them in a greased saucepan. Cook over medium heat, until golden brown, turning them as they cook. Remove from saucepan when done and set aside.

3. Boil milk and add sherry. Then stir in bouillon and flour. To this add meatballs and allow the gravy to thicken. With hot rice or noodles serve.