Description
These easy Swedish meatballs are a lighter version of the classic made with ground turkey and no heavy cream, but they have the same cozy, comforting flavor and creaminess you love!
Yield: 4servings | Serving Size: 4meatballs
Ingredients
1/2tablespoonolive oil
1small onion, minced
1clovegarlic, minced
1celery stalk, minced
1/4cupminced parsley
1/2pound93% lean ground turkey
1/2pound95% lean ground beef
1large egg
1/4cupseasoned breadcrumbs or gluten-free crumbs
1/2teaspoonkosher salt
1/8teaspoonblack pepper
1/2teaspoonallspice
2cupsreduced sodium beef broth
3ouncesreduced fat cream cheese
chopped parsley, for garnish
Instructions
- In a large nonstick skillet, heat olive oil over medium heat and 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. Set aside to cool.
In a large bowl, combine beef, turkey, egg, onion mixture, breadcrumbs, ¼ teaspoon salt, pepper and allspice. Mix well and form into 16 meatballs.
- Add beef broth to the pan and bring to a boil. Reduce the heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes, until cooked through.
- Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer
Last Step:
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