Lara's Yogurt Balls
- Total Time
- 1 hour 10 minutes, plus a few days' refrigeration
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Ingredients
- 4cups whole-milk yogurt, sheep's milk, if possible
- 4tablespoons fresh thyme, minced
- 2tablespoons fresh rosemary, minced
- 1teaspoon crushed fennel seeds
- 2teaspoons kosher salt
- 1cup extra-virgin olive oil
- â…›teaspoon chili-pepper flakes
- 1bulb fennel, sliced thinly
- â…›cup fresh fennel fronds, minced
- 4fresh bay leaves
- 2teaspoons black peppercorns
Nutritional analysis per serving (8 servings)
386 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 8 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a strainer with cheesecloth, place it over a bowl and add the yogurt. Put in the refrigerator for two days to drain completely.
- Step 2
Place the thyme, rosemary, fennel seeds and salt in a bowland combine. Add the yogurt and stir thoroughly to combine. Return to the refrigerator for 30 minutes.
- Step 3
In the meantime, combine the olive oil, chili-pepper flakes, fresh fennel ronds, bay leaves and peppercorns in a shallow dish.
- Step 4
Shape the yogurt into balls about 1 inch in diameter. Gently roll each one in the shallow dish. Marinate for at least 30 minutes and up to one hour at room temperature. Refrigerate for up to one day before serving.
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