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Title: Meatballs with Milk Gravy
Categories: Polkadot Faylen Beef Ground Sauce
Yield: 2 Servings
| 8 | oz | Lean ground beef |
| 1/4 | Green bell pepper minced | |
| 1/4 | Onion minced | |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | Nonfat yogurt |
| 1 | ts | Thyme |
| 1 | ts | Worcestershire sauce |
| 1 | c | Skim milk |
| 1 | ts | Beef bouillon |
| 2 | tb | Sherry |
| 2 | tb | Flour |
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. By fatfree-request@fatfree.com on Jun 16, 1997
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