Tuesday, December 13, 2011

Swedish Meatballs

I never liked Swedish Meatballs.

Granted, up until this year, I'd only had them once in my life.

When I was a kid, we lived in a very diverse area and one of my good friends mom made these all the time. Maybe they were just more...authentic? I don't know, but I didn't like them.

But these....these, I like. And Brayden, my three year old? This is his very favorite meal. I can't believe it, but he likes them more than my chicken roll ups.

I found this recipe on Skinny Taste and decided to play around with it and make it more my own. The biggest difference is that I par cook my meatballs. I don't like relying on simmering them the whole time to cook them through. I also make a bigger batch and removed some ingredients/changed up the amounts.

So, here is my adapted version, which makes about 55 golf ball sized meatballs:

Swedish Meatballs
From: Jenna's Journey, adapted from Skinny Taste

1 T olive oil
2 small onions, minced - or 1 large onion, minced
2 teaspoons garlic, minced
1/2 cup minced parsley
2 lb 90% lean beef
2 eggs
¾ cup breadcrumbs
1/2 teaspoon pepper and salt
1/2 tsp allspice
4 cups reduced sodium beef stock
8 oz light cream cheese

Combine in a large bowl: onions, garlic, 2 eggs, parsley, breadcrumbs, salt, pepper, allspice and beef. Mix well.
Line a sheet pan with tin foil. Roll meatballs into golf sized balls.
Once completed, heat a large pan over med high heat. Add oil. Cook meatballs until browned on both sides - they will NOT be cooked all the way through.
Once meatballs are cooked, remove them to a plate or sheet tray. Continue until all are cooked.
Add beef stock to a pot. Heat until boiling, add meatballs and reduce heat to a simmer. Cook with a LID on for about 20 minutes, or until meat is completely cooked.
Remove meatballs with a slotted spoon. Add broth to a blender with cream cheese. Pulse until well blended, then add back to the pan. Simmer for 3-5 minutes. Add meat. Serve over egg noodles.

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