Laras Yogurt Balls Recipes

LARA'S YOGURT BALLS

Lara's Yogurt Balls image

Provided by Molly O'Neill

Time 1h10m

Yield Eight servings (32 balls)

Number Of Ingredients 11

Ingredients

4 cups whole-milk yogurt, sheep's milk, if possible
4 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
1 teaspoon crushed fennel seeds
2 teaspoons kosher salt
1 cup extra-virgin olive oil
1/8 teaspoon chili-pepper flakes
1 bulb fennel, sliced thinly
1/8 cup fresh fennel fronds, minced
4 fresh bay leaves
2 teaspoons black peppercorns

Steps:

Line a strainer with cheesecloth, place it over a bowl and add the yogurt. Put in the refrigerator for two days to drain completely.
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.
In the meantime, combine the olive oil, chili-pepper flakes, fresh fennel ronds, bay leaves and peppercorns in a shallow dish.
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.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 432 milligrams, Sugar 1 gram

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