Skinny Swedish Meatballs
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.