Meatballs with milk gravy
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lean ground beef |
| ¼ | Green bell pepper minced | |
| ¼ | Onion minced | |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | Nonfat yogurt |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Worcestershire sauce |
| 1 | cup | Skim milk |
| 1 | teaspoon | Beef bouillon |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Flour |
Directions
Mix together the beef, vegetables, breadcrumbs, yogurt, thyme and worcestershire sauce. Form into meatballs. Cook in a covered skillet over medium flame, turning carefully to brown. Remove meatballs from skillet and set aside. Pour milk into skillet and bring to a boil. Add bouillon and cook until dissolved. Dissolve flour in sherry and add a bit at a time until gravy is thickened. Return meatballs to gravy and cook until heated through. Serve over noodles.
Per serving: 429 Calories; 24g Fat (54% calories from fat); 27g Protein; 20g Carbohydrate; 88mg Cholesterol; 301mg Sodium Recipe By : Alison Meyer Serving Size : 2 Preparation Time: 0:00
From: Faylen Date: 02-19-96 (09:28) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@...> on Aug 1, 97