Home Recipes California Prune Swedish Meatballs

California Prune Swedish Meatballs

Delicious California Prunes add flavor and moisture to California Prune Swedish Meatballs without adding extra fat. Garnished with fresh dill, this recipe is a heartwarming and satisfying dish. Featuring California Prunes.

Ingredients

1	slice white sandwich bread
2 tbsp	milk
1 tsp	kosher salt
⅛ tsp	ground allspice
⅛ tsp	ground nutmeg
⅛ tsp	ground cardamom
⅛ tsp	white pepper
1 tbsp	olive oil
17 g	finely chopped onion
½ pound	ground pork
½ pound	ground beef
1	egg yolk
56 g	California Prune purée
2 tbsp	butter
2 tbsp	all-purpose flour
473 ml	beef broth
60 g	sour cream
	salt
	white pepper
1 ½ tbsp	chopped fresh dill

Step 1
Tear bread into pieces. Soak in milk with salt, allspice, nutmeg, cardamom, and pepper.
Step 2
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.
Step 3
In a large bowl, mix pork, beef, bread mixture, onion and Prune purée. Chill for 30 minutes to make it easier to form into balls.
Step 4
Heat oven to 175°C.
Step 5
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.
Step 6
While meatballs are cooking, heat 1 1/2 teaspoons oil in a sauté pan.
Step 7
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.

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Meat

California Prune Swedish Meatballs

Ingredients

Step 1

Step 2

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