Swedish Meatballs with Red Currant Pan Sauce

1 Review
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: 5 meatballs, 3/4 cup noodles, and about 1/3 cup sauce)
By Ivy Manning
May 2015
RECIPE BY Cooking Light

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.

Ingredients

  • 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
  • Cooking spray
  • 4 teaspoons all-purpose flour
  • 1 cup unsalted beef stock
  • 2 tablespoons red currant or lingonberry jelly
  • 2 tablespoons sour cream

Nutritional Information

  • Calories 459
  • Fat 16.4g
  • Satfat 6.9g
  • Monofat 5.6g
  • Polyfat 0.5g
  • Protein 31g
  • Carbohydrate 45g
  • Fiber 2g
  • Cholesterol 130mg
  • Iron 4mg
  • Sodium 576mg
  • Calcium 62mg

How to Make It

Step 1

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

Step 2

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).

Step 3

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.

Step 4

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Delish

Gina
June 15, 2015
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!

Delicious and tender

brp206
April 21, 2015
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.

Okay

susan
September 13, 2015
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.