Lightened Swedish Meatballs

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
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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.


6 thoughts on “Lightened Swedish Meatballs

  1. You had to mention the IKEA meatballs! But thank goodness this recipe is in between me and Ikea. Yum! Thanks for this!

  2. chefconnie says:

    Fantastic. Those look very delish.

  3. […] Go to Recipe Like this:LikeBe the first to like this post. […]

  4. I made these last night and they were fabulous! I love the addition of dill… it took these to a whole new level of awesome!

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