Swedish Meatballs

• 1 tsp olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery stalk, minced
• 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).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowlydrop 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. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

Courtesy of skinnytaste.com