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.
Makes: 5Prep Time: 20 minCook Time: 25 min
- 1 slice white sandwich bread
- 2 tablespoons milk
- 1 teaspoon kosher salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped onion
- 450g ground pork
- 1/4 cup California Prune purée
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/4 cup fat-free sour cream
- Salt 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 California Prune purée. Chill for 30 minutes to make it easier to form into balls.
- Heat oven to 175°C.
- 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.