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.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 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
Steps
- 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.
