This was delicious! I’ve been craving swedish meatballs forever, and was even contemplating a trip to IKEA for a fix, but I really wanted something healthier. I found this recipe on Gina’s WW recipes and it’s a winner. Though, I did add some dill to the meatballs (I LOVE dill and had a bunch of it in the fridge already) and a pinch of cayenne to the sauce for a little heat. I served this up with some pappardelle from Trader Joe’s, but some whole grain egg noodles would also be great.
Lightened Swedish Meatballs
Just the Tip / Inspired by Skinny Taste.com
Serves 4 / 6 ww pts+ for 5 meatballs w/sauce
What I used:
For the meatballs:
- 1 tsp olive oil
- 4 shallots, minced
- 1 garlic clove, grated or minced
- 1 celery stalk, minced
- 2 tbsp minced parsley
- 2 tbsp minced dill
- 1/2 tsp allspice
- 1 lb 93% lean ground beef
- 1 egg
- 1/4 cup whole wheat breadcrumbs
- salt and pepper
For the sauce:
- 1 14-oz can low-sodium beef broth
- 2 oz low-fat cream cheese (I used Tofutti)
- 1 tsp cornstarch diluted in a few tbp of water
- 1/8-1/4 tsp cayenne pepper
What I did:
I actually formed the meatballs a couple of days in advance when I had some extra time and stored them in some tupperware in the fridge. Made for a super quick weeknight dinner!
- Heat the oil over medium heat in a saute pan. Add the celery (chopped super super finely!) and shallot, season with salt, and saute for about 5-7 minutes until tender. Add the garlic and cook for another minute or two, stirring so the garlic doesn’t burn. Set aside to let cool a bit before adding to the meat mixture.
- In a large bowl, mix together the egg, breadcrumb, dill, and parsley. Add the ground beef, season with salt, pepper, and allspice. Add the onion/celery mixture and mix until combined, careful not to over-mix the meat. Measure the meat mixture into a 1/4 cup measuring cup, then make two meatballs out of that amount. Continue until you’ve got about 20 or so meatballs.
- Pour the beef broth into the saute pan and bring to a boil. Add the meatballs, reduce to a simmer, and cook, covered, for 20 minutes. Remove the meatballs to a plate with a slotted spoon and loosely cover with foil to keep warm.
- Add the cream cheese to the broth and either transfer the broth to a blender or to a bowl that you can use an immersion blender in (what I did). Blend until smooth and return to the pan and bring to a boil. Stir in the cornstarch mixture and let thicken for a few minutes. Season with cayenne and a little black pepper, to taste, and serve over the meatballs with a little additional dill sprinkled on top.