Reduced Fat Swedish Meatballs Recipes

HEALTHIER SWEDISH MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a pan over medium-high heat. Saute onion in the hot oil until transparent, 5 to 7 minutes. Remove from heat and let cool.
• Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
• Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
• Pour 4 cups beef broth, soy sauce, rosemary, and remaining Worcestershire sauce into a large skillet. Bring to a simmer.
• Pour remaining beef broth into a measuring cup and whisk in cornstarch. Pour mixture into the sauce and stir until thickened. Add meatballs to the sauce and stir in Greek yogurt. Top with parsley and serve.

REDUCED FAT SWEDISH MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• In large bowl, combine beaten egg and milk. Add bread and allow to soak and absorb liquids. Add onion, sugar, alspice, nutmeg, salt, pepper, and cardamon seed.
• Mix well and shape into 1" balls.
• Place meatballs on a foil-covered baking sheet, sprayed with PAM,
• Bake at 400 degrees for 20 minutes, or until brown.
• In the meantime, prepare Sauce:.
• In large oven-proof pan, pour can of condensed beef consomme.
• Add water to consomme can and pour into a lidded jar, adding 3 Tbsp Cornstarch. Shake well to combine.
• Pour into pan that contains consomme and bring to a boil, stirring constantly.
• When consomme mixture has thickened, remove from heat and add light cream and dill. Mix well.
• Add cooked meatballs to sauce, and bake in 400 degree oven for 30 minutes.
• Serve with cooked noodles.

SWEDISH MEATBALLS

Steps:

• In a large nonstick skillet, heat olive oil over medium heat and add onions and garlic. Sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Set aside to cool.
• In a large bowl, combine beef, turkey, egg, onion mixture, breadcrumbs, ¼ teaspoon salt, pepper and allspice. Mix well and form into 16 meatballs.
• Add beef broth to the pan and bring to a boil. Reduce the heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes, until cooked through.
• Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer

IMPOSSIBLE™ SWEDISH MEATBALLS

Steps:

• Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
• Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
• Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
• Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
• Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

ELLIE KRIEGER'S SWEDISH MEATBALLS

Steps:

• Preheat broiler; spray a baking sheet with cooking spray.
• Place the bread in a food processor and process until fine crumbs form.
• Transfer the crumbs to a bowl and sprinkle evenly with the milk.
• Heat 1 tablespoon oil in a nonstick skillet over medium heat.
• Add in the onion and cook, stirring, until softened, about 5 minutes.
• In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
• Form mixture into 1/2-inch balls and place them on the prepared baking sheet.
• Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes.
• Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat.
• Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes.
• Add in the beef broth and stir to incorporate.
• Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes.
• Stir in the sour cream and the remaining 1/4 teaspoon salt.
• Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed.
• Serve garnished with parsley.
• Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber.

SWEDISH MEATBALLS

Steps:

• Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
• Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
• Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
• Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.