My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.
1/2pound93% lean ground turkey
1/2pound95% lean ground beef
1/4cupseasoned breadcrumbs or gluten-free crumbs
2cupsreduced sodium beef broth
3ouncesreduced fat cream cheese
chopped parsley(for garnish)
In a large nonstick skillet, heat olive oil over medium heat and 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. Set aside to cool.
In a large bowl, combine beef, turkey, egg, onion mixture, breadcrumbs, ¼ teaspoon salt, pepper and allspice. Mix well and form into 16 meatballs.
Add beef stock to the pan and bring to a boil. Reduce the heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes, until cooked through.
Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer
This makes 16 meatballs, nutritional info is based on 4 meatballs with gravy.