Chicken Meatballs With Yogurt-Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For a picture-perfect plate, serve these saucy meatballs over hot cooked spinach egg noodles. Taken from the Quick, Healthy and Delicious Cooking cookbook by BH&G. Ingredients:
6 ounces egg noodles |
nonstick spray coating |
1 egg white, slightly beaten |
1 (8 ounce) carton plain low-fat yogurt |
1/4 cup dry breadcrumbs |
2 tablespoons fresh dill or 1 1/2 teaspoons dried dill |
1 teaspoon white wine worcestershire sauce |
1/8 teaspoon pepper |
12 ounces ground chicken or 12 ounces ground turkey |
3 tablespoons all-purpose flour |
1 cup reduced-sodium chicken broth |
Directions:
1. Cook noodles according to package directions (do not add salt or oil), keep warm.
2. Meanwhile, spray a shallow baking pan with nonstick spray coating; set aside.
3. In a medium bowl combine beaten egg white, 2 tablespoons of the yogurt, bread crumbs, worcesteshire sauce, pepper and HALF of the dill.
4. Add ground chicken; mix well.
5. To form meatballs, drop the chicken mixture by rounded teaspoons into prepared baking pan.
6. Bake in a 400 degree oven about 20 minutes or until no pink remains.
7. While meatballs bake, in a medium saucepan stir together the remaining yogurt and flour; add broth and remaining dill.
8. Cook and stir till thickened and bubbly.
9. Cook and stir one minute more.
10. Stir in meatballs; heat through.
11. Serve over hot noodles.
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