HEALTHIER SWEDISH MEATBALLS
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.
Provided by Ms. Chef Esh
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Pour 4 cups beef broth, soy sauce, rosemary, and remaining Worcestershire sauce into a large skillet. Bring to a simmer.
- 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.
Nutrition Facts : Calories 442 calories, Carbohydrate 25.3 g, Cholesterol 136.1 mg, Fat 21.7 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 7.5 g, Sodium 1087.6 mg, Sugar 2 g
SPANAKOPITA MEATBALLS WITH GREEK YOGURT SAUCE
My twist on a Rachel Ray recipe. If you can't find Greek yogurt, you could use a combination of sour cream and mayo. Fresh mint is a nice variation to the sauce. This recipe originally called for ground chicken.
Provided by KPD123
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine 3 cloves of garlic and all of red onion EXCEPT 2 tablespoons, reserve 1 garlic clove and onion for yogurt sauce.
- Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion.
- Add feta, egg, breadcrumbs, ground beef, lamb and grill seasoning to the bowl. Mix and combine well.
- Form mixture into 1 1/2-inch, bite-sized meatballs. Place the meatballs on a nonstick cookie sheet. ***At this point you could refrigerate until ready to bake.
- Bake meatballs at 375 degrees for 20 minutes until they are cooked through.
- To make the sauce, place yogurt, 1 garlic clove, 2 Tablespoons onion, cucumber, dill, lemon juice, oregano and a little salt in food processor and process until smooth. Adjust seasonings to taste and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
Nutrition Facts : Calories 460.7, Fat 33, SaturatedFat 14.3, Cholesterol 151.6, Sodium 562.9, Carbohydrate 12.1, Fiber 2.1, Sugar 3.2, Protein 28.5
SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
- Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
SPICED MEATBALLS WITH YOGURT SAUCE
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
- In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
- Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
- In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.
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