Wednesday, January 4, 2012

Main Dish: Creamy Swedish Meatballs


Creamy Swedish Meatballs





So, I am addicted to pinterest.com.  Have you been on there yet?  There is so much eye candy from crafts, fashion, tips, organization, to recipes and MORE! I adapted a recipe I found on pinterest last night and our family is in LOVE!  The homemade Swedish meatballs are super easy to throw together and the sauce is so creamy...(I could seriously get up right now and warm myself up another bowl!!!)  Also, my son had 3RDS!!!  All the kids loved this recipe as well, so it was super family friendly..YAY!  I sure hope you get a chance to make this, It's a keeper for sure!  When my sweet Hubby find a favorite recipe he is sure to ask me to put this in our "favorites" file, and this one made it in!  Btw, please forgive my photo skills, I didn't think to take a picture until last minute and snapped it with my phone.  :)  Happy Cooking!!!


Creamy Swedish Meatballs


•2 tsp olive oil


•1 small sweet onion, minced


•1 1/2 clove garlic, minced


•1 celery stalk, minced


•1/4 cup minced parsley


•1 lb Ground beef


•1 egg


•1/4 cup Plain breadcrumbs


•salt and pepper to taste


•1 tsp allspice


•4 cups reduced sodium beef stock


•8 oz cream cheese, softened

•2 Tbsp cornstarch



•Season salt, to taste


•1/2 tsp garlic powder




Pre heat oven to 350 degrees.  In a large deep saute pan, heat oil on medium heat, add onions, celery and garlic; sauté until onions are translucent, about 4-5 minutes. Add parsley and cook until soft, about 1-2 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).  Place on greased cookie sheet & bake for 20-25 minutes or until cooked through.  Place on paper towel to drain any other grease and set aside.


Add beef stock to the pan and bring to a low boil; add cream cheese (cut up in chunks) and bring to a boil stirring continually until the cream cheese has melted down into the broth.  In a separate little bowl put 2 Tbsp corn starch and just enough cold water to make a paste.  Add to cream sauce and  continue to stir while at a low boil until thickened.  Taste sauce and add 1/2 tsp garlic powder & season salt to your taste. Place meatballs into the cream sauce and turn your heat down to low. Garnish with parsley and serve over rice or egg noodles or with toothpicks if you want to set these out as an appetizer.  Enjoy!

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