Swedish Meatballs

Swedish Meatballs
Adaptation from Swedish Meatballs on www.skinnytaste.com (great site)

Serves 4 as an main dish

• 1 teaspoon olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery rib, minced
• 1/4 cup minced parsley
• 1 pound ground sirloin, 93/7 - grass fed
• 1 egg
• 1/4 cup panko
• 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• Scant 1/2 teaspoon allspice
• 2 cups low sodium beef broth
• 1 tablespoons flour
• 2 ounces neufchatel cheese

In a large nonstick fry pan, heat oil on medium heat, add onion and saute until onions are translucent. Add celery, garlic and parsley and cook until wilted,
about 3-4 more minutes. Let cool a few minutes.

In a large bowl combine beef, egg, onion mixture, panko, salt, pepper. Mix well and form meatballs into 1 inch balls.

Spray nonstick fry pan with olive oil (about 1 teaspoon for all meatballs) and brown on all sides. Meatballs do not need to be cooked completely through.

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 to a serving dish. Cover to keep warm.

Strain the stock, if needed and add slowly add with cream cheese and pulse until smooth. Return creamy broth to pan; simmer and add flour as needed to
thicken.

Pour sauce over meatballs and garnish with chopped parsley. Can serve as an appetizer or serve over noodles as a main entree.

Per Serving (excluding unknown items): 263 Calories; 10g Fat (36.1% calories from fat); 4g Saturated Fat; 34g Protein; 8g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 437mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.