Saturday, March 17, 2012

{ swedish meatballs, on the lighter side }

Sometimes Fridays require Thai take-out or pizza delivery. Then there are the Friday nights when nothing but comfort food will do the trick.

Last night was one of those comfort food nights. Ty specifically threw out a request for Swedish Meatballs, so I set out to make a version of the classic dish, minus all the extra calories.

Even my son, the world's pickiest eater, enjoyed a meatball or two. And friends, you'll have to believe me when I tell you THAT'S saying something.

As I'm sharing this post, I'm eating the leftovers ... and they're just as good as the original. I only wish that I had doubled the recipe (made as is, it makes about 22 meatballs).

Swedish Meatballs, Lightened Up
(adapted from SkinnyTaste)

  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 3 cloves of garlic, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley (reserve a few leaves for garnish)
  • 1 lb 93% lean beef
  • 1 egg
  • 1/4 cup breadcrumbs
  • 2 cups reduced sodium beef stock
  • 1/3 cup light cream cheese
  • salt and pepper, to taste
  • 1 bag NO YOLKS Egg Noodles
In a large, deep sauté pan, heat oil over medium heat. Add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and continue to cook until soft, stirring often; about 3-4 more minutes. Let cool a few minutes.

In a large bowl, combine beef, egg, onion mixture, breadcrumbs, salt, and pepper. Mix well with your hands and form 1/8 cup-sized meatballs (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 place meatballs into the broth. Cover and cook about 20 minutes.

This is a good time to put the noodles on to boil. Cook according to package directions (about 11 minutes) and set aside.

Remove meatballs from the pan with a slotted spoon and set aside in a serving bowl. Add remaining broth to blender with cream cheese and pulse until smooth.  

Return sauce to pan and simmer a few minutes to thicken. Pour sauce over meatballs in serving bowl. Serve meatballs and gravy over noodles in individual bowls, and garnish with parsley leaves.

1 comment:

Beverly said...

These look delish.
Want right now.