My family usually loves these scrumptious Swedish Meatballs! They are lighter than typical recipes, but yet full of taste.
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Swedish Meatballs
My family adores these Swedish meatballs. They’re delicate, tasty, and far lighter than conventional preparations. And let us not forget the sauce! The creamy sauce truly elevates the meal.
While traditional Swedish meatball recipes call for a combination of pork and beef, I use half beef and half turkey to keep them lighter. This combination offers them a delicious meaty taste while reducing calories. I also avoid using heavy cream, instead opting for reduced-fat cream cheese to create a creamy sauce.
Swedish Meatballs Ingredients
- 1/2 tablespoon olive oil
- 1 small onion minced
- 1 clove garlic minced
- 1 celery stalk minced
- 1/4 cup minced parsley
- 1/2 pound 93% lean ground turkey
- 1/2 pound 95% lean ground beef
- 1 large egg
- 1/4 cup seasoned breadcrumbs or gluten-free crumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 cups reduced sodium beef broth
- 3 ounces reduced fat cream cheese
- chopped parsley for garnish
How to Make Swedish Meatballs:
- First, sauté the onion, garlic, celery, and parsley to bring out their flavors. Then combine the veggies with the remaining meatball ingredients: ground beef, ground turkey, egg, breadcrumbs, salt, pepper, and allspice. Form the mixture into sixteen meatballs.
- Next, cook the meatballs. Bring the stock to a boil, then add the meatballs, decrease the heat, and simmer for around 20 minutes. When the meatballs are cooked through, remove them with a slotted spoon and leave aside.
- To prepare the Swedish meatball sauce, drain the broth and combine with the cream cheese. Return the sauce to the skillet with the meatballs and simmer over medium-high heat, uncovered, until thickened.
What to Serve with Swedish Meatballs
We normally serve these meatballs over noodles, roasted vegetables, or mashed potatoes. When I’m eating low-carb, I use roasted cauliflower or cauliflower mash. I’ve also served them with cabbage noodles, which are just sautéed shredded cabbage.
If you have any leftovers, you can freeze the meatballs and sauce for up to three months in a freezer-safe container. Thaw overnight in the fridge before reheating.
More Meatball Recipes You Will Love:
Recipe Card
Swedish Meatballs
Ingredients
- 1/2 tablespoon olive oil
- 1 small onion minced
- 1 clove garlic minced
- 1 celery stalk minced
- 1/4 cup minced parsley
- 1/2 pound 93% lean ground turkey
- 1/2 pound 95% lean ground beef
- 1 large egg
- 1/4 cup seasoned breadcrumbs or gluten-free crumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 cups reduced sodium beef broth
- 3 ounces reduced fat cream cheese
- chopped parsley for garnish
Instructions
- In a large nonstick skillet, heat the olive oil over medium heat before adding the onions and garlic. Sauté until the onions are transparent, about 4-5 minutes. Cook until the celery and parsley are tender, about 3-4 minutes. Set aside for cooling.
- In a large bowl, whisk together beef, turkey, egg, onion combination, breadcrumbs, ¼ teaspoon salt, pepper, and allspice. Mix well and shape into 16 meatballs.
- Bring the pan full of beef stock to a boil. Reduce the heat to medium-low and slowly add the meatballs to the stock. Cover and simmer for approximately 20 minutes, or until well cooked.
- Remove the meatballs with a slotted spoon and place in a serving plate. Strain the broth, then transfer it to a blender with the cream cheese and mix until smooth. Return the meatballs to the pan, and simmer.