Enjoy the comforting flavour of these meatballs, reminiscent of a well-known dish from a popular furniture store. With their warm spices and melt-in-your-mouth texture, they offer a delicious taste that evokes holiday flavours in a more balanced version!
Ingredients
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18 ml (1 tbsp + ½ tsp) olive oil, divided
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1 onion, minced
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1 clove garlic, minced
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454 g (1 lb) extra-lean ground beef or pork (or a mix of both)
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454 g (1 lb) ground chicken or turkey
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125 ml (½ cup) breadcrumbs
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2 medium eggs
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22 ml (1 ½ tbsp) Dijon mustard
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5 ml (1 tsp) four-spice blend
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2.5 ml (½ tsp) ground nutmeg
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1 ml (¼ tsp) salt
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Pepper, to taste
For the sauce:
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30 ml (2 tbsp) flour (or cornstarch)
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500 ml (2 cups) reduced-sodium beef broth
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60 ml (¼ cup) plain 2% Greek yogurt (or 5% light sour cream)
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15 ml (1 tbsp) honey (or maple syrup)
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15 ml (1 tbsp) Dijon mustard
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15 ml (1 tbsp) Worcestershire sauce
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1 ml (¼ tsp) four-spice blend
For the caramelized onions:
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2.5 ml (½ tsp) olive oil
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3 onions, thinly sliced
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8-10 mushrooms, sliced
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10 ml (2 tsp) honey (or maple syrup)
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10 ml (2 tsp) light soy sauce
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10 ml (2 tsp) balsamic vinegar
Preparation
- In a large non-stick skillet over medium-high heat, soften the onion and garlic in a small amount of oil (½ tsp).
- In a large bowl, combine the onions, meat, and the remaining ingredients for the meatballs. Mix well. Season with salt and pepper.
- Shape the mixture into meatballs using about 15 ml (1 tbsp) of the meat mixture. Set aside on a plate.
- In the same skillet, brown half the meatballs at a time in 1 tbsp of oil on each side. Set aside on a plate. Repeat with the remaining meatballs (without adding oil). Set aside.
- Sprinkle the flour into the hot skillet and cook for 1-2 minutes, stirring until the mixture turns golden. Add the broth and yogurt, whisking as you bring it to a boil. Add the remaining sauce ingredients and stir well. Add the meatballs to the sauce. Cover and simmer on low heat for 5 minutes or until the meatballs are fully cooked.
- Serve with mashed vegetables of your choice and/or a green salad.
Notes
Keeps for 3 days in an airtight container in the refrigerator or up to 6 months in the freezer.
