Swedish Meatballs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 427.6
- Total Fat: 29.5 g
- Cholesterol: 141.3 mg
- Sodium: 632.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.9 g
- Protein: 27.3 g
View full nutritional breakdown of Swedish Meatballs calories by ingredient
Introduction
Swedish meatballs in sauce Swedish meatballs in sauceNumber of Servings: 4
Ingredients
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1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup parsley, minced
1 lb lean (93%) ground beef
1 egg
1/4 cup dry breadcrumbs
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock or broth
2 oz light cream cheese
1/2 cup non fat sour cream
Directions
In a large saute pan, heat oil on medium heat, add onions and garlic. Saute until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 minutes. Let cool.
In a large bowl, combine beef, egg, onion mixture, bread crumbs, salt, pepper and allspice. Mix well and form meatballs with your hands. They should be 1/8 cup size.
Add beef broth to the pan and bring to boil. Reduce heat to medium-low and slowly lower meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside. Add cream cheese and sour cream to the broth and use a stick blender to blend until incorporated. Return the pan to low heat and simmer a few minutes to thicken. If you want the gravy a little thicker, use some cornstarch and water.
Return meatballs to sauce and serve over egg noodles.
Serving Size: Makes about 5 servings (one serving is about 5 meatballs and sauce)
In a large bowl, combine beef, egg, onion mixture, bread crumbs, salt, pepper and allspice. Mix well and form meatballs with your hands. They should be 1/8 cup size.
Add beef broth to the pan and bring to boil. Reduce heat to medium-low and slowly lower meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside. Add cream cheese and sour cream to the broth and use a stick blender to blend until incorporated. Return the pan to low heat and simmer a few minutes to thicken. If you want the gravy a little thicker, use some cornstarch and water.
Return meatballs to sauce and serve over egg noodles.
Serving Size: Makes about 5 servings (one serving is about 5 meatballs and sauce)
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