Thursday, April 12, 2012

Healthy Swedish Meatballs


1 tsp Olive Oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup parsley, minced
1 lb ground beef (93% fat)
1 egg (lightly beaten)
1/4 cup breadcrumbs
Salt and Pepper (to taste)
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese


In a large pan, heat oil, add onions and garlic; saute until onions are translucent (4-5 minutes). Add celery and parsley and cook for about 3-4 minutes. Set aside.

In a bowl, combine beef, egg, onion mixture, breadcrumbs, salt and pepper and allspice. Mix well and form meatballs.

Add beef stock to the pan and bring to a boil. Reduce heat and add meatballs. Cover and cook (20 minutes). Remove the meatballs and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer to thicken. Pour over meatballs. Garnish with chopped parsley and serve over noodles or rice. You may also serve the meatballs as appetizer with toothpick.

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