Swedish Meatballs


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

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.

In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half)

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. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

5 meatballs: 213 calories, 10F, 24p, 8c

serves 4
Read more at http://www.skinnytaste.com/swedish-meatballs/#3jQM3laUKh7QuwDW.99


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