Swedish Meatballs with Red Currant Pan Sauce


Swedish Meatballs with Red Currant Pan Sauce
Silky and sweet, the red currant pan sauce would be delicious served over pork chops or grilled poultry. Use leftover jam for anything from spreading over biscuits to creating a flavor base for barbecue sauce.

Ingredients

  • 6 ounces egg noodles
  • 1 teaspoon unsalted butter
  • 1/4 cup grated red onion
  • 1/4 cup whole-wheat panko breadcrumbs
  • 1/4 cup 2% reduced-fat milk
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon freshly ground black pepper, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon grated whole nutmeg
  • 1 pound 90% lean ground sirloin
  • Cooking spray
  • 4 teaspoons all-purpose flour
  • 1 cup unsalted beef stock
  • 2 tablespoons red currant or lingonberry jelly
  • 2 tablespoons sour cream

Preparation

  1. Cook noodles according to package directions, omitting salt and fat. Drain; toss with butter, cover, and set aside.
  2. Combine grated onion, panko, milk, dill, 1/2 teaspoon pepper, 1/4 teaspoon salt, allspice, and nutmeg in a large bowl; stir to moisten panko. Add beef; stir with your hands until combined. Gently form beef mixture into 20 balls (about 1 tablespoon each).
  3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning occasionally, or just until cooked through (thermometer inserted into center of a meatball should register 160°). Transfer meatballs to a paper towel-lined plate; leave browned bits in pan.
  4. Place flour in a medium bowl; gradually whisk in stock. Return pan to medium heat; add stock mixture and jelly to pan. Cook 2 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; whisk in sour cream, remaining 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt. Serve meatballs and sauce with noodles.
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