This recipe for Swedish Meatballs is one of our favorite ideas for a low-carb dinner. Whether you’re using one of our weight loss products or following another type of diet to lose weight, this savory dish makes for a delicious and healthy meal. While they taste truly decadent, these meatballs are much lighter than other types and provide a great source of lean protein. Serve them over whole wheat noodles or quinoa as an entrée or stick toothpicks in them and feature them as appetizers.
To make this meal as healthy as possible, use lean, grass-fed beef as it is considered healthier and contains more essential nutrients. Research findings show that grass fed beef contains less total fat and calories than other types of beef, and has higher levels of omega-3 fatty acids and conjugated linoleic acid, another type of healthy may reduce the risk of cardiovascular disease and various type of cancer. In addition, grass fed beef contains more antioxidant vitamins, including vitamin E.
The spices and scallions in this recipe also boost its antioxidant content and add flavorful zest. The best thing about this recipe is that it tastes great and will help you boost the effects of your diet and weight loss products. Enjoy!
½ lb lean, grass-fed pork
½ lb lean, grass fed beef
1 tsp Extra Virgin olive oil
1 cup scallions, finely minced
1 garlic clove, minced
1 celery stalk, minced
1/4 cup parsley
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz reduced-fat cream cheese
Himalayan sea salt to taste
Saute the scallions and garlic in the Extra Virgin olive oil on medium heat for around four to five minutes, until they are translucent. Add the parsley and chopper celery and let them cook another four to five minutes. Allow them to cool while you combine the lean beef and pork, saute mixture, egg, all spice, Himalayan sea salt and peppercorns. Once the combination is mixed well, form it into meatballs with your hands. The meatballs should be around 1/8 cup.
Bring the beef stock to a boil. Once it’s boiling, reduce the heat to medium low and carefully put in the meatballs. Cover and cook for approximately 20 minutes and then remove the meatballs. Strain the stock and add it to the cream cheese. Then blend it in a food processor or blender until smooth. Once smooth, add it to the pan and let it simmer for three to four minutes or until it thickens. Pour it over the meatballs and garnish with parsley.