 1 pound 90% lean ground sirloin- 1 1/3 cups Plain Mountain High Yoghurt, divided
- ½ cup bread crumbs
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon maple syrup
- ½ cup salsa
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3 cups frozen hash brown potatoes, thawed
- 1 cup diced onion
- 1 red bell pepper, diced
- 2 cups cherry tomatoes, quartered
- ½ cup shredded sharp cheddar cheese
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In a large glass or ceramic bowl, combine ground beef, 1/3 cup of the yoghurt, bread crumbs, garlic, Worcestershire sauce, mustard, salt, and pepper. Mix with your hands just until combined and form into large meatballs. Be careful not to compress the meat too much or the meatballs will be tough.
In a large skillet over medium-high heat, heat olive oil. Cook meatballs for 5 to 7 minutes, turning often, until browned on all sides.
In a separate medium glass or ceramic bowl, stir together the remaining 1 cup of yoghurt, flour, maple syrup, salsa, paprika, and chili powder. Mix well.
Grease a large baking dish with non-stick cooking spray and add the meat balls.
In a large bowl, combine the potatoes, onion, bell peppers, and tomatoes. Transfer potato mixture to the baking dish. Pour the yoghurt mixture over the meatballs and potatoes. Sprinkle cheddar cheese on top and bake at 350°F for about 30 minutes, until cheese is melted and golden.
Makes 8 servings.
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