This recipe is a healthier take on a classic Swedish meatballs dish without sacrificing the elegance or taste. No one will ever know from tasting this dish that it is a lighter, healthier version.
Ingredients
- 1 tablespoon olive oil
- 0.5 sweets onion , grated
- 1 pound ground sirloin
- ground pork
- 0.75 cups seasoned panko bread crumbs
- 1 egg
- 1 tablespoon milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 4 dashes Worcestershire sauce , divided
- 4.5 cups reduced-sodium beef broth , divided
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon finely chopped fresh rosemary
- 0.25 cups cornstarch
- 0.33 cups Greek yogurt
- 2 tablespoons chopped fresh parsley
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
-
3
Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
-
4
Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
-
5
Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
-
6
Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.
Nutrition Facts
Per serving
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