Low Carb – Swedish meatballs

This is one of my favorite dinners (more low carb meal recipes here). It tastes so good that, sometimes, I completely forget it’s diet food! Although meatballs are normally served with rice or pasta, I have mine with thinly sliced zucchini noodles that are virtually calorie and carb-free.

To make the noodles, take a large zucchini, remove the ends, and then slice it lengthways very thinly to make noodle-like strips. Sauté them in butter or olive oil until soft. Season with salt and pepper and then use as a side to your meatballs.

Ingredients – serves four 

• 1 teaspoon olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery stalk, minced
• 1/4 cup minced parsley
• 1 lb. lean ground beef
• 1 large egg
• 1/4 cup seasoned breadcrumbs
• salt and pepper to taste
• 1/2 teaspoon allspice
• 2 cups reduced sodium beef stock
• 2 ounces light cream cheese

Directions

In a large deep sauté pan, heat the oil on medium heat, add onions and garlic; sauté until the onions are translucent, about 4-5 minutes. Add the celery and parsley and cook until soft, about 3-4 more minutes. Allow to cool a few minutes.

In a large bowl combine the beef, egg, and onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and then make 20 meatballs by dividing the mixture in half, and in half again, and in half again etc.

Add the beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish.

Strain the stock, add to a blender (my favorite blenders here) with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, and then pour over meatballs. Garnish with parsley and serve over your zucchini noodles.

Nutritional information

per five meatball serving

• 213 calories
• Protein 25.1 grams
• Carbohydrate 8.5 grams
• Fat 10 grams

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