Swedish Meatballs

PREP TIME                                     COOK TIME

15 minutes                                           25 minutes                             

TOTAL TIME

40 minutes

SERVINGS: 4 servings

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 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

INSTRUCTIONS

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.