California Prune Swedish Meatballs
California Prunes give flavour and moisture to these delicately spiced meatballs without adding extra fat. If fresh dill is hard to find, substitute one-half tablespoon of dried dill in the sauce.
Servings: 5Prep Time: 20 minCook Time: 25 min
- 1 slice white sandwich bread2 tablespoons milk1 teaspoon kosher salt1/8 teaspoon ground allspice1/8 teaspoon ground nutmeg1/8 teaspoon white pepper1 tablespoon vegetable oil1/3 cup finely chopped onion1 pound ground pork1/4 cup California Prune purée2 tablespoons all-purpose flour2 cups low-sodium chicken broth1/4 cup fat-free sour creamSalt and white pepper 1 1/2 tablespoons chopped fresh dill
Tear bread into 1-inch pieces. Soak in milk with salt, allspice, nutmeg and pepper. While bread is soaking, heat 1 1/2 teaspoons oil in a sauté pan; add onion and sauté about 5 minutes or until soft and translucent; cool. In a large bowl, mix pork, bread mixture, onion and Prune purée. Chill for 30 minutes to make it easier to form into balls.
Heat oven to 350°F. Divide meatball mixture into 20 portions. Moisten your fingers with water and gently roll mixture into balls. Place on rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.
While meatballs are cooking, heat 1 1/2 teaspoons oil in a sauté pan. Add flour and whisk for about 2 minutes; add broth and sour cream and simmer, whisking constantly, until lightly thickened. Season with salt and pepper. Add dill, return meatballs to pan and bring to a simmer.