Pork adds richness, but you can use all beef if you prefer. If you won't be using the rest of the meatballs soon, freeze them in a ziplock bag for up to 2 months; thaw them overnight in the refrigerator or in the microwave for 1 to 2 minutes. Serve this dish with mashed potatoes and roasted Brussels sprouts for an easy dinner, use on top of Banh Mi Bowls, or stuff them into pitas for a Greek-style sandwich.
4 teaspoons canola oil, divided
2 cups finely chopped yellow onion
2 tablespoons minced garlic
1 1/4 teaspoons kosher salt, divided
1 teaspoon fennel seeds
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 ounces whole-wheat bread, crusts removed
1 3/4 pounds 90% lean ground sirloin
3/4 pound lean ground pork
4 teaspoons all-purpose flour
1/4 teaspoon ground allspice
2 cups unsalted beef stock
3 tablespoons reduced-fat sour cream
2 teaspoons unsalted butter
1 1/2 teaspoons apple cider vinegar
1 1/2 tablespoons chopped fresh dill
Est. added sugars 2g
How to Make It
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.
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 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.
Broil meatballs for7 minutes or until browned and done. Reserve 24 meatballs for Ban Mi Bowls and Greek Stuffed Pitas.
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.
Made the recipe pretty much as-is, except I used turkey burger instead of ground sirloin (cheaper) and caraway seeds in place of fennel seeds (couldn't find any at the store). I thought it was very tasty! Could probably use 1/2t of the caraway seeds, as it had a bit too much sweetness for me. The meatballs were still very tasty. I cooked the onions and made the sauce in the same pan. The reviewer who said the sauce was runny must not have boiled the broth long enough. You have to let it get to just slightly over the thickness you want your sauce. The sour cream, butter, and vinegar thin it out slightly, but not a lot. Overall, thought it was a great recipe and will probably make again!
I saw this recipe in this month's Cooking Light magazine and decided to try it. I followed the recipe except for fresh dill as a garnish as apparently there was a run on fresh dill in Denver this week. The meatball cooking time was closer to 10-12 minutes. The result was delicious. My husband even raved over them. I will definitely make these again. Enjoy!