Swedish Meatballs

6:34 PM

Summer is here and there's never a better time to try new recipes. A lover of meatballs, I had to find a different way to serve them. And here it is!


- 1 tsp olive oil
- 1 small white onion, minced
- 2 cloves of garlic, minced
- 1 stalk of celery, minced
- 1/4 C of fresh parsley, minced
- 1 egg
- 1 lb lean hamburger
- 1/4 C breadcrumbs
- salt and pepper to taste
- 2 C beef stalk/ water with beef bouillon
- 1/4 C (2 oz) low fat or fat free cream cheese


- In a large sauce pan, heat the olive oil over medium heat before adding the minced onion and garlic (I minced the two together so it was a step shorter/easier).
- After the onion is tender, add the celery and parsley (again, I minced these two together).
- Let the onion mix cool as you combine the meat, egg, breadcrumbs, and salt/pepper. Then add the onion mix to the meat mixture.
- In the same saucepan, add the beef stalk and the rolled up meatballs. I used about 1/8 C of meat to make one meatball. Cover the meatballs and let them cook over medium-high heat for around 20 minutes. Check the center of one to make sure they're not too pink (unless that's how you like them).
- Drain the pan of the beef stalk and mix it with the cream cheese. I just whisked it (because of a crying baby) but you may want to to actually put it in the blender and mix it thoroughly.
- Serve the meatballs over pasta or by themselves.
Before serving, pour some of your yummy cream cheese mix over them. I didn't use too much per serving, but it's up to you! If you want the sauce thicker, make sure to use a little more cream cheese (also prepare for a stronger flavor)! (This is the first picture of the blog.)

This recipe was adapted from: Skinnytaste.com.

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  1. These look delicious! I make several different types of meatballs but have never tried Swedish ones. I think I am going to have to give them a try.