Ingredients
- 1/4 green bell pepper (minced)
- 1/4 onion (minced)
- 240 ml skim milk
- 230 gr beef (lean ground)
- 60 ml nonfat yogurt
- 30 ml sherry
- 28 gr dry bread crumbs
- 16 gr flour
- 5 ml worcestershire sauce
- 5 ml beef bouillon
- 2 gr thyme
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
