Its been awhile since I posted a recipe! This one is from SkinnyTaste.com and I think it turned out pretty well! The only thing with this recipe is that its pretty labor/time intensive, so its not exaclty a quick weekday meal (took me an hour and a half total). Of course if you have help in the kitchen, it will probably be quicker.
The ingredients and directions below are for 4 servings.
- 1 tsp olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 celery stalk, minced (left out)
- 1/4 cup minced parsley
- 1 lb 93% lean beef (I couldn’t find 93% so I used 90%)
- 1 egg
- 1/4 cup breadcrumbs
- salt and pepper to taste (did not add salt since my beef stock was not low sodium)
- 1/2 tsp allspice
- 2 cups reduced sodium beef stock
- 2 oz light cream cheese
Meatballs: Heat oil in large pan and saute garlic and onion for about 5 minutes, then add chopped parsley and celery (if using) and saute for a couple more minutes. Mix ground beef, egg, onion mixture that you just made, breadcrumbs, salt/pepper, and allspice in a large bowl. This will be messy, but its kind of fun! Then roll them into little balls (1/8 cup per ball). The recipe said it made 22, but I came up with 24 because I think my ground beef was a little over a pound. This is what took the most time, so if you can grab a helper that will speed up the process! After you have the balls, add the beef stock to the pan you were previously using and bring to a boil, then carefully add in the meatballs one by one. Bring to medium-low and let simmer 20-25 minutes.
Sauce: After the meatballs are cooked, carefully remove them from the broth and set aside. Add the broth from the pan into your blender along with the 2 oz of cream cheese and mix to create the sauce. Then, add the sauce back to the pan to heat up (you can put the meatballs back in if you want also, which I did). Serve over rice or egg noodles and enjoy!
*note: We had leftovers for another night, and my boyfriend said they were much more delicious the second time because they were left to marinate in the sauce for a few days. So if you’d like them to be really rich in flavor, maybe make them ahead of time and let marinate. 🙂