Wednesday, July 27, 2011

Swedish Meatballs

Here's another favorite recipe of mine inspired by a recipe. Makes a quick and filling week-night meal. I love the warm spices and sauce from these meatballs poured over a pile of steaming hot egg noodles.

Makes about 20 meatballs.

1 tsp olive oil
1/2 a medium onion, minced
2 cloves garlic, minced
1 celery stalk, minced
1 small carrot, shredded
1/4 cup minced parsley (or 1 tbsp dried italian herbs)
1 lb lean ground beef
1 egg
1/4 cup breadcrumbs
pinch of salt and pepper
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz cream cheese

In a large saute pan over medium heat, heat oil and sauté onions and garlic for about 5 minutes. Add celery and carrot, cooking until soft, and allow to cool.

In a large bowl combine ground beef, egg, sautéd veggies, breadcrumbs, salt, pepper and allspice. Mix well with hands or spoon and form small, bite-sized meatballs.

Pour beef stock into the pan and heat to a low boil. Reduce heat to medium-low and carefully add meatballs to the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon. Next, strain the stock, add to blender with the cream cheese and blend until smooth. Return sauce to pan and simmer a few minutes to thicken, then add meatballs, warm and serve.

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