Serves 4 (serving size: 5 meatballs, 3/4 cup noodles, and about 1/3 cup sauce)
Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
6 ounces egg noodles
1 teaspoon unsalted butter
1/4 cup grated red onion
1/4 cup whole-wheat panko breadcrumbs
1/4 cup 2% reduced-fat milk
3 tablespoons chopped fresh dill
1 teaspoon freshly ground black pepper, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground allspice
1/4 teaspoon grated whole nutmeg
1 pound 90% lean ground sirloin
4 teaspoons all-purpose flour
1 cup unsalted beef stock
2 tablespoons red currant or lingonberry jelly
2 tablespoons sour cream
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain; toss with butter, cover, and set aside.
Combine grated onion, panko, milk, dill, 1/2 teaspoon pepper, 1/4 teaspoon salt, allspice, and nutmeg in a large bowl; stir to moisten panko. Add beef; stir with your hands until combined. Gently form beef mixture into 20 balls (about 1 tablespoon each).
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning occasionally, or just until cooked through (thermometer inserted into center of a meatball should register 160°). Transfer meatballs to a paper towel-lined plate; leave browned bits in pan.
Place flour in a medium bowl; gradually whisk in stock. Return pan to medium heat; add stock mixture and jelly to pan. Cook 2 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; whisk in sour cream, remaining 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt. Serve meatballs and sauce with noodles.
Really good with unique flavor! I only used 1 T of dill - can only image 3 would be serious overkill! Ended up with 30 "normal" sized meatballs and made double the sauce because we like to have more noodles. I'd like to meet the person who could make this in 23 minutes!
We loved this recipe. I had lingonberry preserves, and they worked very well here. I made 3/4 of the recipe but used the full amount of spices. I also used 75% beef and 25% ground turkey, which I think makes a fluffier, softer meatball. I also used reduced fat sour cream with no problems. Served with some sauteed asparagus, this was delightful.
We liked this okay but didn't think it worked well as a whole. The pan sauce is delicious - perfect amount of sweet from the currant jelly - and I'd make that again with the noodles any day. The meatballs, however, were nothing special. I don't think I'd make the effort to prepare them again.
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