Lara's Yogurt Balls

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
• ⅛ teaspoon chili-pepper flakes
• 1 bulb fennel, sliced thinly
• ⅛ cup fresh fennel fronds, minced
• 4 fresh bay leaves
• 2 teaspoons black peppercorns

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    327 calories; 31 grams fat; 6 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 4 grams protein; 15 milligrams cholesterol; 654 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings (32 balls)

Preparation

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.
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.
3. In the meantime, combine the olive oil, chili-pepper flakes, fresh fennel ronds, bay leaves and peppercorns in a shallow dish.
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.