Lightened Up “Swedish” Meatballs
So I am learning that it is very difficult to make meatballs look delicious in photographs. These guys were super tough – the color of the meat and the color of the sauce are almost the same, and basically, this is one of those recipes where the picture just doesn’t do the flavor justice.
These meatballs are part of my 6 week challenge recipe series (check out the first post, beef and broccoli stir-fry here!). These are super lean, and the flavor comes from a combination of Worchester sauce and spices. The sauce is melted butter, which adds a heavenly dose of healthy fat to this recipe. I serve these over a cup’s worth of green beans in order to fulfill my vegetable requirements, and I don’t actually miss the noodles.
As for these being Swedish meatballs, they are more Swedish-meatball-inspired. I essentially took my favorite Swedish meatball recipe, and made it work for the parameters of my diet. This absolutely lacks the creaminess of a traditional Swedish meatball recipe, but the flavor is still amazing. I enjoy these more than the original because I feel no guilt when eating them, but I thought I’d give you fair warning. Still delicious, just not exactly what’s on the menu at Ikea 🙂
Lightened Up "Swedish" Meatballs
Ingredients
Meatballs
- 12 oz ground beef
- 1 tsp Worcester sauce
- ¼ tsp nutmeg
- ¼ tsp garlic powder
- salt and pepper
Sauce
- 4 Tbsp butter
- ½ beef bouillon cube
- splash of Worcester sauce
Instructions
- In a bowl, mix together all ingredients for meatballs.
- Form into 12 meatballs and place in a baking pan.
- In a saucepan, heat ingredients for the sauce, stirring until completely combined.
- Pour sauce over meatballs.
- Bake at 400° for 13-15 minutes.
- Serve over green beans and top with fresh parsley.
Notes
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