Recipe: Meatballs with Milk Gravy

Meatballs with Milk Gravy
rec.food.recipes/Bill Wight (2001)
Servings: 2

8 ounces lean ground beef
1/4 green bell pepper minced
1/4 onion minced
1/4 cup dry bread crumbs
1/4 cup nonfat yogurt
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 cup skim milk
1 teaspoon beef bouillon
2 tablespoons sherry
2 tablespoons 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.