Swedish Meatballs

by Nuvo Olive OIl

Swedish Meatballs


PREP TIME                                     COOK TIME

15 minutes                                           25 minutes                             


40 minutes

SERVINGS: 4 servings


  • 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 ground beef
  • 1 large egg
  • 1/4 cup seasoned breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp allspice
  • 2 cups reduced sodium beef stock
  • 2 oz light cream cheese


    1. In a large deep saute pan, heat oil on medium heat.
    2. Add onions and garlic and sauté until onions are translucent about 4-5 minutes.
    3. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
    4. In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper, and allspice. Mix well and form meatballs 1/8 cup each (fill 1/4 cup then divide the meat in half).
    5. 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.
    6. Remove the meatballs with a slotted spoon and set aside in a serving dish.
    7. Strain the stock, add to blender with cream cheese and blend until smooth. 
    8. Return to pan and simmer a few minutes to thicken, then pour over meatballs. 
    9. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

    Nuvo Olive OIl
    Nuvo Olive OIl


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