Ellie Krieger's Swedish Meatballs

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat broiler; spray a baking sheet with cooking spray.
  • Place the bread in a food processor and process until fine crumbs form.
  • Transfer the crumbs to a bowl and sprinkle evenly with the milk.
  • Heat 1 tablespoon oil in a nonstick skillet over medium heat.
  • Add in the onion and cook, stirring, until softened, about 5 minutes.
  • In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
  • Form mixture into 1/2-inch balls and place them on the prepared baking sheet.
  • Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes.
  • Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat.
  • Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes.
  • Add in the beef broth and stir to incorporate.
  • Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes.
  • Stir in the sour cream and the remaining 1/4 teaspoon salt.
  • Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed.
  • Serve garnished with parsley.
  • Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber.
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