Description
This classic Swedish Meatballs recipe features tender meatballs made from lean ground turkey and beef, simmered in a creamy, savory sauce made with reduced-fat cream cheese and beef broth. The meatballs are flavored with aromatic spices like allspice and fresh herbs, delivering a comforting and balanced meal perfect for weeknights or special gatherings.
Ingredients
Scale
Meatball Ingredients
- 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, divided
- 1/8 teaspoon black pepper
- 1/2 teaspoon allspice
Sauce Ingredients
- 2 cups reduced sodium beef broth
- 3 ounces reduced fat cream cheese
- Chopped parsley, for garnish
Instructions
- Sauté aromatics: In a large nonstick skillet, heat olive oil over medium heat and add the minced onions and garlic. Sauté until the onions become translucent, about 4-5 minutes. Then add the minced celery and parsley and cook until softened, about 3-4 more minutes. Remove from heat and set aside to cool slightly.
- Prepare meatball mixture: In a large bowl, combine the ground beef, ground turkey, egg, the cooled onion mixture, breadcrumbs, 1/4 teaspoon kosher salt, black pepper, and allspice. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 16 equal-sized meatballs.
- Simmer meatballs: Add the beef broth to the same skillet and bring it to a boil over medium-high heat. Reduce the heat to medium-low and carefully drop the meatballs into the simmering broth. Cover the skillet and cook the meatballs for about 20 minutes, or until they are fully cooked through.
- Make the sauce and finish: Remove the meatballs with a slotted spoon and transfer them to a serving dish. Strain the broth to remove any solids and pour it into a blender along with the reduced fat cream cheese. Blend until the sauce is smooth. Return the creamy sauce to the skillet, add the meatballs back in, and simmer gently to heat through.
- Serve: Garnish the meatballs with chopped parsley and serve warm alongside your choice of accompaniment, such as mashed potatoes or lingonberry preserves.
Notes
- For gluten-free version, opt for gluten-free breadcrumbs.
- If cream cheese is not available, sour cream can be used but will alter the flavor slightly.
- Ensure meatballs are cooked thoroughly by checking internal temperature reaches 165°F (74°C).
- Leftover meatballs and sauce can be refrigerated for up to 3 days.
- For a thicker sauce, simmer longer after blending to reduce liquid.
