Yield: 4 servings
4.91 from 10 votes

Swedish Meatballs

Course: Appetizer, Dinner
Cuisine: American


  • 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 ground beef
  • 1 large egg
  • 1/4 cup seasoned breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp allspice
  • 2 cups reduced sodium beef stock
  • 2 oz light cream cheese


  • 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.


This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.


Serving: 5meatballs, Calories: 213.5kcal, Carbohydrates: 8.5g, Protein: 25.1g, Fat: 10g, Sodium: 346mg, Fiber: 1g, Sugar: 2g
Freestyle Points: 6
Points +: 5