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Skinny Swedish Meatballs

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Yield 4 Servings


  • 1 tsp olive oil
  • 1 small onion, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley
  • 1 lb 93% lean beef
  • 1 egg
  • 1/4 cup breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp allspice
  • 2 cups reduced sodium beef stock
  • 2 oz light cream cheese
  • 213.5 calories

    The Game Plan

    In a large deep saute pan, heat oil on medium heat, add onions and garlic; saute until onions are translucent, about 4-5 minutes.  Add celery and parsley and cook until soft, about 3-4 more minutes.  Let cook 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
    Add beef stock to the pan and bring to a boil.  Reduce hat 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 use these as an appetizer.


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