I hope you've eaten before reading today's guest post, because Jessica from A Girl Writing is going to make you drool a little with her recipe for Swedish meatballs - yummo! Jessica found me through @gnomeangel who retweeted my call for guest bloggers! Isn't Twitter a wonderful thing? I'm super happy to have Jessica on the blog, especially because I haven't cooked meatballs before, I think my life may be incomplete until I do!
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Cast of Characters: Ground beef, salt, pepper, beef stock, bread crumbs, EVOO [that's olive oil, for those of you a bit slow on the up take like me!], cream cheese, minced onion, minced italian parsley, egg, and minced garlic. So I'm a bit of a cheat and hate to mince garlic, it ends up all over and then the sticky fingers. I'd just rather not deal with it.
[Click on 'Read More' to see the full recipe after the jump!]
Swedish Meatballs
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 5 meatballs • Old Points: 4 pt • Points+: 5 pt
Calories: 213.5 • Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g
Sodium without adding salt: 346 mg
1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced - I didn't have any. Will be my first time making it without
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
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).
You'll see that my onion/celery/parlsey mixture is a little on the small side, that's because, frankly I hate onions and I make them super super small and just a few or as minimal as I want.
This is what my mix looked like after. A little gross, but trust me it's so delicious!
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.
After making the sauce, pour over the meatballs. I like to let them soak in a bit and gather up all the flavor of the sauce. Sometimes we just eat them straight from the pan, and sometimes served with whole wheat egg noodles.
Enjoy!
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Sounds tasty right? Thanks Jessica! We'd love to know if you try this recipe out, or if you have your own favourite meatball recipe - tell us in the comments.
This sounds/looks delicious...I hope to try them soon!
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