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10
OUNCES
beef round trimmed of fat and ground
1
small onion, chopped
1 CUP
unsalted brown stock or unsalted chicken stock
1/4 CUP
rolled oats
1 TABLESPOON
chopped fresh parsley
1/4 TEASPOON
grated nutmeg
GRAZED ZEST OF 1 LEMON
FRESHLY GROUND BLACK PEPPER
1 TEASPOON
cornstarch, mixed with
1 TABLESPOON
water
1 TABLESPOON
plain low-fat yogurt
1 TEASPOON
sour cream
1 TEASPOON
capers, rinsed and chopped
Put
the onion in a 1-quart baking dish. Cover the dish and
microwave the onion on high for 3 minutes. Transfer
the onion to a bowl. Pour the stock into the baking
dish and cook it on high until it comes to a simmer
- about 4 minutes.
While
the stock is heating, add the beef, rolled oats, 1/2
tablespoon of the parsley, the nutmeg, the lemon zest
and a liberal grinding of pepper to the onion. Knead
the mixture to mix it well, then form it into 16 meatballs.
Drop the meatballs into the heated stock and cook them
covered on high for 4 minutes.
Using
a slotted spoon, transfer the meatballs to a serving
dish. Discard all but 1/2 cup of the cooking liquid
in the baking dish; stir the cornstarch mixture into
the remaining liquid. Cook the mixture on high until
it thickens - about 30 seconds. Let the thickened stock
cool for 1 minute, then stir in the yogurt, sour cream,
capers and the remaining 1/2 tablespoon of parsley.
Pour the sauce over the meatballs and serve them while
they are still hot.
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