Swedish Meatballs with Creamy Dill Sauce

Ingredients

• cooking spray (0 )
• fresh bread crumbs (1 cup)
• milk (0.75 cup)
• lean ground beef (1 pound)
• lean ground pork (8 ounces)
• finely chopped onion (0.5 cup)
• finely chopped fresh parsley (0.5 cup)
• finely chopped celery (0.25 cup)
• egg, lightly beaten (1 large)
• minced garlic (1 teaspoon)
• white sugar (1 teaspoon)
• salt (1 teaspoon)
• freshly ground black pepper (0.5 teaspoon)
• unsalted butter (3 tablespoons)
• all-purpose flour (3 tablespoons)
• beef broth (2 cups)
• Worcestershire sauce (1 tablespoon)
• reduced-fat sour cream (1 cup)
• chopped fresh dill (3 tablespoons)
• grated lemon zest (0.25 teaspoon)
• salt and ground black pepper to taste (0 )

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 417
• fat: 28 g
• sats: 14 g
• carbs: 14 g
• fibre: 1 g
• protein: 26 g
• salt: 0 g