Lighter Swedish Meatballs

by Kelly on April 29, 2012

 

We’ve had this meal dozens of times and I always, always forget to photograph it. So here it is! This is a really delicious version of swedish meatballs that doesn’t sit heavy at all. We really love this, and I don’t think I’d go back to the whole-fat version – they’re that good.

Also very quick and easy to whip up!

I do make a few changes, which I’ve noted below. I alter the amount of all spice (the amount originally called for is too strong for me…it makes me feel like my meatballs taste like apple cider or something), and, I’ve recently started adding a step to the end. After I blend my beef stock and cream cheese together, I slip it back in the pan on medium high heat and add 1/4 cup water + 1 tablespoon cornstarch and bring to a boil. This makes the sauce much thicker and it sticks to the noodles much better.

Swedish Meatballs

(Skinny Taste)

  • 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 beef
  • 1 egg
  • 1/4 cup breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp allspice  (I reduce to 1/4 tsp)
  • 2 cups reduced sodium beef stock  (really try to use stock here; not broth. it adds depth of flavor and really ‘makes’ the recipe)
  • 2 oz light cream cheese
  • 1/4 cup cold water + 1 tbsp cornstarch (optional)

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, addto blender with cream cheese and pulse until smooth.

Return to pan and bring to a simmer. In a small cup, mix the cold water and cornstarch until smooth and add to the pan. Bring to a gentle boil and stir until thickened.

Pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

This makes 22 meatballs.

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