Swedish Meatballs
My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.
While most Swedish meatball recipes call for a mixture of pork and beef, I use half beef and half turkey to make them lighter. This mixture gives them a wonderful beefy flavor with fewer calories. I also don’t use heavy cream – instead, I use reduced-fat cream cheese to make the sauce creamy.
How to Make Swedish Meatballs:
First, sauté the onion, garlic, celery, and parsley to enhance their flavors. Then, add these vegetables to the other meatball ingredients: ground beef, ground turkey, egg, breadcrumbs, salt, pepper, and allspice and mix together. Form the mixture into 16 meatballs. Next, it’s time to cook the meatballs. Bring the broth to a boil, add in the meatballs, reduce the heat, and cook for about 20 minutes. Once they’re cooked through, remove the meatballs with a slotted spoon and set aside. To make the Swedish meatball sauce, strain the broth and put in a blender with the cream cheese. Once smooth, return the sauce to the skillet with the meatballs and cook on medium-high uncovered until the sauce thickens.
What to Serve with Swedish Meatballs
We usually serve these meatballs with noodles, roasted veggies, or mashed potatoes. I use roasted cauliflower or cauliflower mash when I am going low carb. I’ve also served them over cabbage noodles, which are basically sautéed shredded cabbage. If you have leftovers, you can freeze the meatballs and sauce for up to three months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
More Meatball Recipes You Will Love:
Easy Homemade Moroccan Meatballs Italian Beef and Spinach Meatballs Chicken Marsala Meatballs Salisbury Steak Meatballs Asian Turkey Meatballs with Gochujang Glaze
