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.