Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Adam Hickman
Recipe by Cooking Light September 2016

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Read the full recipe after the video.

Recipe Summary

active:
1 hr
total:
1 hr
Yield:
Serves 4 (serving size: 4 meatballs and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

318 calories; fat 17g; saturated fat 6.2g; mono fat 7.1g; poly fat 1.6g; protein 30g; carbohydrates 11g; fiber 1g; cholesterol 95mg; iron 3mg; sodium 542mg; calcium 52mg; sugars 2g; added sugar 2g.
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