1 slice white sandwich bread
2 tablespoons milk
1 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 tablespoon vegetable oil
1/3 cup finely chopped onion
1 pound ground pork
1/4 cup California Prune purée
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/4 cup fat-free sour cream
Salt and white pepper
1 1/2 tablespoons chopped fresh dill
Tear bread into 1-inch pieces. Soak in milk with salt, allspice, nutmeg and pepper. 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. In a large bowl, mix pork, bread mixture, onion and Prune purée. Chill for 30 minutes to make it easier to form into balls.
Heat oven to 350°F. 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.
While meatballs are cooking, heat 1 1/2 teaspoons oil in a sauté pan. 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.