Polish Meat Balls

1 lb. ground meatloaf mix or lean ground beef
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp ketchup
1 egg
salt and pepper
1/2 cup reduced fat sour cream
1 can beef broth
1 tbsp Olivio spread
1/4 cup Wondra flour

Mix the first 6 ingredients in a bowl and form golf ball sized meatballs. Melt the Olivio in a large saute pan (on medium-high heat) and brown the meatballs on all sides. Once browned, pour approx. 1/2 of the can of beef broth into the pan with the meatballs. Cover and simmer on medium-low for 25 minutes. If the broth evaporates too much, simply add more broth to the pan. After 25 minutes, remove the meatballs. Retain what liquid is left in the pan and add more beef broth if there doesn't seem to be enough (in all, there should be at least 1/2 cup of broth in order to make the sauce). Whisk in 1/4 cup of the Wondra flour and allow the broth to thicken over medium heat. Once thickened, add the sour cream and stir to combine with the thickened broth. Season with salt and pepper and sprinkle with the fresh dill. Add meatballs back to the sauce and coat them. Serve with boiled red bliss potatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user KSB1007.