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.