Swedish Meatballs with Creamy Dill Sauce
Description
Lean ground pork, ground beef, fresh bread crumbs, and herbs bake up into juicy and tender Swedish meatballs topped in a creamy dill sauce.
Ingredients
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cooking spray
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1 cup fresh bread crumbs
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3/4 cup milk
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1 pound lean ground beef
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1/2 pound lean ground pork
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1/2 cup finely chopped onion
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1/2 cup finely chopped fresh parsley
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1/4 cup finely chopped celery
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1 large egg, lightly beaten
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1 teaspoon minced garlic
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1 teaspoon white sugar
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 cup reduced-fat sour cream
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3 tablespoons chopped fresh dill
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1/4 teaspoon lemon zest
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat the baking rack with cooking spray.
2
Combine bread crumbs and milk in a large bowl until bread crumbs soak up milk, about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Form into 36 meatballs with a 1-tablespoon cookie scoop; place on the prepared baking rack.
3
Bake in the preheated oven until an instant-read thermometer inserted into centers of meatballs reads 160 degrees F (71 degrees C), about 18 minutes.
4
Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour; cooking and stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth; cook and stir until slightly thickened, about 12 minutes.
5
Add meatballs to sauce; simmer 3 minutes. Stir in sour cream, dill, and lemon zest; season with salt and pepper. Serve immediately.