1. Preheat broiler; spray a baking sheet with cooking spray. 2. Place the bread in a food processor and process until fine crumbs form. 3. Transfer the crumbs to a bowl and sprinkle evenly with the milk. 4. Heat 1 tablespoon oil in a nonstick skillet over medium heat. 5. Add in the onion and cook, stirring, until softened, about 5 minutes. 6. In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate. 7. Form mixture into 1/2-inch balls and place them on the prepared baking sheet. 8. Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes. 9. Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat. 10. Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes. 11. Add in the beef broth and stir to incorporate. 12. Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes. 13. Stir in the sour cream and the remaining 1/4 teaspoon salt. 14. Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed. 15. Serve garnished with parsley. 16. Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber. ---------------------------------------------------------------------------
Nutrition
Ingredients
