Swedish Meatballs

Lean meatballs seasoned with a hint of allspice and served in a creamy beef gravy. These meatballs seem decadent but they are actually lighter than you think. Serve them as an appetizer with toothpicks or over your favorite noodles.

Servings: 4 • Serving Size: 5 meatballs • Points+: 5 pt Calories: 213.5  

Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g 

Sodium without adding salt: 346 mg 

Ingredients:

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

2 cups reduced sodium beef stock

2 oz light cream cheese

Directions:

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.