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Posts: 330
Registered:
February 2004
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Swedish Meatballs
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Sun, 17 July 2011 15:07
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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 beef
1 egg
1/4 cup breadcrumbs
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese
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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.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in crock pot or pot on stovetop.
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| Subject | Poster | Date |
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Swedish Meatballs
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root | Sun, 17 July 2011 15:07 |
Re: Swedish Meatballs
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Jenn | Fri, 09 September 2011 15:19 |
) 1 Vote(s)
