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Swedish Meatballs Recipe

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4.1 from 2 reviews

A classic Swedish Meatballs recipe featuring tender turkey and beef meatballs simmered in a savory spiced broth and finished with a creamy sauce made from reduced fat cream cheese. This comforting dish is perfect for a hearty meal and garnished with fresh parsley for added freshness.

Ingredients

Meatballs

  • 1/2 tablespoon olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley
  • 1/2 pound 93% lean ground turkey
  • 1/2 pound 95% lean ground beef
  • 1 large egg
  • 1/4 cup seasoned breadcrumbs or gluten-free crumbs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon allspice

Broth and Sauce

  • 2 cups reduced sodium beef broth
  • 3 ounces reduced fat cream cheese
  • Chopped parsley for garnish

Instructions

  1. Sauté Vegetables: In a large nonstick skillet, heat the olive oil over medium heat. Add the minced onions and garlic, sautéing until the onions become translucent, about 4-5 minutes. Add the minced celery and parsley, cooking for an additional 3-4 minutes until softened. Remove from heat and set aside to cool.
  2. Mix Meatball Ingredients: In a large bowl, combine the ground beef and turkey, egg, cooled sautéed vegetable mixture, seasoned breadcrumbs, 1/4 teaspoon salt, black pepper, and allspice. Mix everything well until fully incorporated. Shape the mixture into 16 uniform meatballs.
  3. Cook Meatballs in Broth: Pour the reduced sodium beef broth into the skillet and bring it to a boil. Reduce the heat to medium-low and gently drop the meatballs into the simmering broth. Cover the skillet and cook the meatballs for about 20 minutes, or until they are cooked through.
  4. Prepare Creamy Sauce: Using a slotted spoon, carefully remove the cooked meatballs from the broth and place them in a serving dish. Strain the broth to remove any solids, then transfer the broth to a blender along with the reduced fat cream cheese. Blend until the sauce is smooth and creamy.
  5. Combine and Simmer: Return the creamy sauce to the skillet along with the meatballs. Simmer gently to heat through and allow the flavors to meld.
  6. Serve: Garnish the dish with freshly chopped parsley and serve warm for a delicious Swedish classic meal.

Notes

  • Use gluten-free breadcrumbs to make this recipe gluten-free.
  • For a richer sauce, substitute cream cheese with sour cream or heavy cream.
  • Do not overcrowd the skillet when cooking the meatballs in broth to ensure they cook evenly.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Adjust seasoning to taste, especially salt and pepper.

Find it online: https://lauracooks.com/swedish-meatballs-recipe/