Swedish Meatballs
My family adores these Swedish meatballs. They're delicate, tasty, and far lighter than conventional preparations. And let us not forget the sauce! The creamy sauce truly elevates the meal.
Yield: 4
Materials
- 1/2 tablespoon olive oil
- 1 small onion minced
- 1 clove garlic minced
- 1 celery stalk minced
- 1/4 cup minced parsley
- 1/2 pound 93% lean ground turkey
- 1/2 pound 95% lean ground beef
- 1 large egg
- 1/4 cup seasoned breadcrumbs or gluten-free crumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 cups reduced sodium beef broth
- 3 ounces reduced fat cream cheese
- chopped parsley for garnish
Instructions
- In a large nonstick skillet, heat the olive oil over medium heat before adding the onions and garlic. Sauté until the onions are transparent, about 4-5 minutes. Cook until the celery and parsley are tender, about 3-4 minutes. Set aside for cooling.
- In a large bowl, whisk together beef, turkey, egg, onion combination, breadcrumbs, ¼ teaspoon salt, pepper, and allspice. Mix well and shape into 16 meatballs.
- Bring the pan full of beef stock to a boil. Reduce the heat to medium-low and slowly add the meatballs to the stock. Cover and simmer for approximately 20 minutes, or until well cooked.
- Remove the meatballs with a slotted spoon and place in a serving plate. Strain the broth, then transfer it to a blender with the cream cheese and mix until smooth. Return the meatballs to the pan, and simmer.
Notes
This makes 16 meatballs, nutritional info is based on 4 meatballs with gravy.