My work hours are still really unpredictable. Because of this, I like to find foods that I can make in big batches and freeze. I rely on meals like this to get me through super busy weeks. I ended up making a double batch of the meatballs and freezing half of them for later. I mean, let’s be real – this dish is super easy to make after the meatballs are cooked and it sure beats a bowl of mac & cheese or ramen for dinner!

After I typed up this post I went digging through the freezer to find the rest of the meatballs… there were none. I guess I cooked them up already. Sad, sad day. Guess I’ll be making some mac & cheese 😉

Meatballs in Creamy Dill Sauce

for the meatballs:
1 pound lean ground beef
1 slice of day-old whole wheat bread, processed into crumbs (or 1/3 cup whole wheat bread crumbs)
1/4 cup skim milk
1/4 teaspoon salt and pepper
1 egg

for the sauce:
1 teaspoon extra virgin olive oil
1 medium onion, sliced
2 tablespoon flour
2 cups beef broth
8 ounces cremini mushrooms, thinly sliced
1/4 cup plain nonfat Greek yogurt
1 tablespoon chopped fresh dill

cooked egg noodles or other pasta of your choice for serving

1. Preheat oven to 350°F. 
2. Combine beef, bread crumbs, skim milk, salt, pepper and egg in a large bowl. Stir to combine. Roll into 1″ balls and place on a rimmed baking sheet. Bake for about 40 minutes or until browned and no longer pink in the middle.
3. Heat olive oil in a large pan over medium heat. Add onion and cook until translucent and slightly browned. Stir in flour and cook for 1 minute. Stir in beef broth, mushrooms, and meatballs. Bring to a simmer and cook until sauce reduced and slightly thickened, about 10 minutes.
4. Remove sauce from heat and stir in Greek yogurt and dill until well combined.
5. Serve meatballs and sauce over egg noodles. Serve immediately.