Incredibly Delicious Swedish Meatballs
California Prunes give flavor and moisture to these delicately spiced Swedish Meatballs without adding extra fat. If fresh dill is hard to find, substitute one-half tablespoon of dried dill in the sauce. For a gluten-free version of these tasty meatballs, recipe creator Alison Needham swaps in gluten-free sandwich bread & flour.
Ingredients
- 1 slice white sandwich bread
- 2 TBPS milk
- 1 tsp kosher salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 1/8 tsp white pepper
- 1 TBSP olive oil
- 1/3 cup finely chopped onion
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 egg yolk
- 1/4 cup California Prune purée
- 2 TBSP butter
- 2 TBSP all-purpose flour
- 2 cups beef broth
- 1/4 cup sour cream
- Salt and white pepper
- 1 1/2 TBSP chopped fresh dill
Instructions
- Tear bread into 1-inch (2.5 cm) pieces. Soak in milk with salt, allspice, nutmeg, cardamom, and pepper. While bread is soaking, heat 1 1/2 teaspoons oil in a sauté pan; add onion and sauté about 5 minutes or until soft and translucent; cool. In a large bowl, mix pork, beef, bread mixture, onion and Prune purée. Chill for 30 minutes to make it easier to form into balls.
- Heat oven to 350°F (180C). Divide meatball mixture into 20 portions. Moisten your fingers with water and gently roll mixture into balls. Place on rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.
- While meatballs are cooking, heat 1 1/2 teaspoons oil in a sauté pan. Add flour and whisk for about 2 minutes; add broth and sour cream and simmer, whisking constantly, until lightly thickened. Season with salt and pepper. Add dill, return meatballs to pan and bring to a simmer.
Notes
Serve over rice, mashed potatoes or pasta!
Nutrition
Calories: 418kcalCarbohydrates: 19gProtein: 19gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 123mgSodium: 946mgPotassium: 493mgFiber: 2gSugar: 9gVitamin A: 445IUVitamin C: 1mgCalcium: 66mgIron: 2mg