Swedish Meatballs

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Swedish Meatballs

Ingredients:

  • 1 tsp olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley
  • 1 lb 93% lean beef
  • 1 egg
  • 1/4 cup breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp allspice
  • 2 cups reduced sodium beef stock
  • 2 oz light cream cheese

Directions:

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

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