Sheet Pan Swedish Meatballs

posted in: Beef, Pork | 0

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This is the first part of a three part series of recipes that we discovered from the September 2016 Cooking Light issue. You make these meatballs, then use them in two other recipes. We ended up making all three recipes in the same week and while they were all good, it was too much of the same flavors for one week. I would suggest freezing the meatballs and spreading out the recipes a bit.

Sheet Pan Swedish Meatballs
Author: 
Serves: 4
 
Ingredients
  • 4 teaspoons canola oil, divided
  • 2 cups finely chopped yellow onion
  • 2 tablespoons minced garlic
  • 1¼ teaspoons kosher salt, divided
  • 1 teaspoon fennel seeds
  • 1 teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • 2 ounces whole-wheat bread, crusts removed
  • 1¾ pounds 90% lean ground sirloin
  • ¾ pound lean ground pork
  • Cooking spray
  • 4 teaspoons all-purpose flour
  • ¼ teaspoon ground allspice
  • 2 cups unsalted beef stock
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons unsalted butter
  • 1½ teaspoons apple cider vinegar
  • 1½ tablespoons chopped fresh dill
Instructions
  1. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, garlic, 1 teaspoon salt, fennel seeds, black pepper, and red pepper; cook 10 minutes or until onion is very tender, stirring occasionally. Place onion mixture in a bowl; cool completely.
  2. Tear bread into small pieces. Place onion mixture, bread pieces, beef, and pork in a large bowl; mix gently with your hands to combine. Shape beef mixture into 42 meatballs (about 1½ tablespoons each). Reserve 2 of the meatballs. Arrange the remaining 40 meatballs on 2 large foil-lined baking sheets coated with cooking spray.
  3. Preheat broiler.
  4. Broil meatballs for 7 minutes or until browned and done. Reserve 24 meatballs for Ban Mi Bowls and Greek Stuffed Pitas.
  5. Heat remaining 1 teaspoon oil in a saucepan over medium-high. Add 2 uncooked meatballs to pan; cook 4 minutes, stirring to crumble. Add flour and allspice; cook 1 minute, stirring constantly. Add remaining ¼ teaspoon salt and stock; bring to a boil. Cook 10 minutes or until sauce is reduced to about 1 cup. Remove pan from heat. Stir in sour cream, butter, and vinegar. Spoon sauce evenly over meatballs. Sprinkle chopped dill evenly over top.
Nutrition Information
Serving size: ¼ Calories: 318 Fat: 17 g Saturated fat: 6.2 g Unsaturated fat: 8.7 Trans fat: 0 Carbohydrates: 11 g Sugar: 2 g Sodium: 542 mg Fiber: 1 g Protein: 30 g Cholesterol: 95 mg
6 Weight Watchers Smart Points per serving

Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, garlic, 1 teaspoon salt, fennel seeds, black pepper, and red pepper; cook 10 minutes or until onion is very tender, stirring occasionally. Place onion mixture in a bowl; cool completely.

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Tear bread into small pieces.

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Place onion mixture, bread pieces, beef, and pork in a large bowl; mix gently with your hands to combine.dsc_0004

Shape beef mixture into 42 meatballs (about 1 1/2 tablespoons each). Reserve 2 of the meatballs. Arrange the remaining 40 meatballs on 2 large foil-lined baking sheets coated with cooking spray. Preheat broiler. Broil meatballs for 7 minutes or until browned and done. Reserve 24 meatballs for Ban Mi Bowls and Greek Stuffed Pitas.dsc_0007

Heat remaining 1 teaspoon oil in a saucepan over medium-high. Add 2 uncooked meatballs to pan; cook 4 minutes, stirring to crumble. Add flour and allspice; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt and stock; bring to a boil.

Cook 10 minutes or until sauce is reduced to about 1 cup. Remove pan from heat. Stir in sour cream, butter, and vinegar. Spoon sauce evenly over meatballs. Sprinkle chopped dill evenly over top.

We served the meatballs over sauteed zucchini noodles.

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