***SoCal animal lovers, PLEASE don’t forget to come support WAGS at the Family Fun Event this Saturday in Westminster! There will be $1 adoptions for dogs and cats, food trucks, and other fun activities! More info here.***
As a Dukaneer, I have had my share of meatballs (and I’m sure you have, too!). After all, you can season them with just about anything, pop them in the oven and you have yourself a Dukan-friendly meal! But what makes the perfect meatball? I haven’t a clue but what I do know is that these Swedish Meatballs are melt-in-your mouth delicious! The meatballs themselves are tender and flavorful and the sauce is to die for. It may even give Ikea a run for their money
- 1.5 lbs extra lean ground beef
- 1 large egg, beaten
- 1/3 cup milk
- 1/2 cup low-fat parmesan cheese
- 1/3 cup oat bran
- 1 tsp garlic powder
- 1 tsp pepper
- 1/2 tsp oregano
- 2 tbs dried parsley
- 1/3 cup fat free sour cream
- 1 (14.5 oz) can fat free beef stock
- 1/2 tsp garlic powder
- salt & pepper to taste
- 3 tbs cornstarch, dissolved in 3 tbs hot water
- Preheat oven 350 degrees F.
- In a large bowl, mix all ingredients for the meatballs.
- Form 2-inch meatballs and place on baking dish. (tip: I found that meatballs come out more tender when I bake them in a muffin pan)
- Bake for about 18 minutes.
- In a medium pan, heat 2 seconds of cooking spray on medium heat.
- Add beef stock. Then, slowly whisk in cornstarch mixture. Bring to a boil.
- Turn heat to low and add sour cream, garlic powder, and salt and pepper to taste.
- Plate meatballs and top with creamy sauce.