Low Sodium Swedish Meatballs

Ingredients

• 1 tsp olive oil
• 1 small onion, minced
• 1 celery stalk, minced
• 1/4 tsp nutmeg
• 1/4 tsp garlic powder
• 1/4 cup minced, fresh parsley
• 1 lb extra lean ground beef
• 1 large egg
• 1/4 cup no salt breadcrumbs or Panko
• 1/4 tsp black pepper
• 1/4 tsp allspice
• 1/4 tsp dill weed
• 2 cups Campbell’s Beef Broth, No Salt Added
• 2 oz light cream cheese
• 8 oz dry egg noodles

Directions

1. In a large deep sauté pan, heat oil on medium heat, add onions and sauté until they are translucent, about 4-5 minutes.

2. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.

3. In a large bowl combine beef, egg, onion mixture, breadcrumbs, pepper, nutmeg, garlic powder and allspice. Mix well and form meatballs with your hands into walnut size balls.

4. Arrange the meat balls in a 9×13 inch rectangular baking dish and bake them at 375° for about 20 minutes

5. While the meatballs are cooking, boil up the egg noodles as directed (without salt) on the package. Drain well.

6. When the meatballs are well cooked, remove them from the oven and using a slotted spoon place them on some paper towels to absorb the excess grease.

7. Add beef broth to a 3 quart pot and bring to a boil. Add the broth to a blender** with the cream cheese and pulse until smooth or place the cream cheese and dill weed in the warm broth and use an immersion blender. Return to the pan and simmer a few minutes to thicken. (If the gravy just won’t thicken add a little cornstarch slurry and heat until thickened.)

8. Pour the thickened gravy over the meatballs, garnish with parsley, if desired, and serve over hot noodles.

**Be careful blending hot liquids as the top will blow off the blender and you’ll be burned.

Recipe from skinnytaste, adapted for low sodium