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.
Prep Time::20 mins
Cook Time::30 mins
Additional Time::10 mins
Total Time:: 1 hr
Servings::4
Ingredients
1 tablespoon olive oil
½ sweet onion, grated
1 pound ground sirloin
8 ounces ground pork
¾ cup seasoned panko bread crumbs
1 egg
1 tablespoon milk
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 dashes Worcestershire sauce, divided
4 ½ cups reduced-sodium beef broth, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon finely chopped fresh rosemary
¼ cup cornstarch
⅓ cup Greek yogurt
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
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.
Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
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.