18 July 2011

Guest Post: Swedish Meatballs with Jessica from A Girl Writing

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!


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.



Strain the stock, add to blender with cream cheese and pulse until smooth.  Return to pan and simmer a few minutes to thicken, then pour over meatballs.


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.


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.

1 comment:

  1. This sounds/looks delicious...I hope to try them soon!


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