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
- olive oil: 1 Tbsp
- sweet onion: 0.5 piece (grated)
- ground sirloin: 1 pound
- ground pork: 0.5 pound
- seasoned panko bread crumbs: 0.75 cup
- egg: 1 piece
- milk: 1 Tbsp
- garlic powder: 1 tsp
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- dashes Worcestershire sauce: 4 piece (divided)
- ½ cups reduced-sodium beef broth: 4 piece (divided)
- reduced-sodium soy sauce: 1 Tbsp
- fresh rosemary: 1 Tbsp (finely chopped)
- cornstarch: 0.25 cup
- Greek yogurt: 0.33333 cup
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in a pan over medium-high heat. Saute onion in the hot oil until transparent, 5 to 7 minutes. Remove from heat and let cool.
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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.
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Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
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Pour 4 cups beef broth, soy sauce, rosemary, and remaining Worcestershire sauce into a large skillet. Bring to a simmer.
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Pour remaining beef broth into a measuring cup and whisk in cornstarch. Pour mixture into the sauce and stir until thickened. Add meatballs to the sauce and stir in Greek yogurt. Top with parsley and serve.
