I absolutely love the “Cook Once, Eat 3 Times” feature in Cooking Light. The first recipe is typically more labor intensive but it sets you up for a week of dinner. In a perfect world, I would have made these meatballs on a Sunday along with creamy mashed potatoes and a bottle of Pinot Noir. Hey, a girl can day dream during her wine hiatus. The recipe makes a huge batch of meatballs which will be used for two more recipes throughout the week (or you can freeze the extra meatballs and eat later – which makes me want to make this again and freeze for post-baby).
The meatballs are made by forming 1 1/2 inch balls from a mixture of beef, pork (you could totally use all beef but pork adds rich flavor), sautéed onion, and garlic with salt, fennel, red pepper, pepper, and torn bread. The meatballs cook on broil for 7-12 minutes depending on whether you broil on HIGH or LOW (I went with LOW).
While the meatballs are cooking, make your sauce. A little leftover raw meatballs mixture is sautéed before adding in allspice. Cook for 30 seconds then add in beef broth with cornstarch (I used 2 teaspoons instead of the flour). Bring to a boil and allow to cook until reduced to one cup, about 10 minutes. Remove from heat and add in the sour cream and butter along with apple cider vinegar and fresh dill.
Serve the meatballs alongside the delicious sauce.
To keep dinner on the lighter side (we had a late/heavier lunch), I served the meatballs with roasted broccolini. But like I mentioned before, the meatballs would be delicious over mashed potatoes. The sauce is screaming for them.
Big Guy and I both went wild over this dinner and were so impressed with the flavor and texture of the meatballs. The fennel, allspice and dill are all totally necessary and you can taste all three without them competing with one another.
Up next, turning the meatballs into rice bowls…