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.