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

Silky and sweet, the red currant pan sauce would be delicious served over pork chops or grilled poultry. Use leftover jam for anything from spreading over biscuits to creating a flavor base for barbecue sauce.

Ivy Manning
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 5 meatballs, 3/4 cup noodles, and about 1/3 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Drain; toss with butter, cover, and set aside.

    Advertisement
  • 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.

Nutrition Facts

459 calories; fat 16.4g; saturated fat 6.9g; mono fat 5.6g; poly fat 0.5g; protein 31g; carbohydrates 45g; fiber 2g; cholesterol 130mg; iron 4mg; sodium 576mg; calcium 62mg.
Advertisement