"Börk, börk, börk!"

Last night, I got home late because my train was delayed outside of the city (boo hoo). It was so frustrating to be standing on the train platform in high heat and humidity- without any idea of when the next train would arrive. Not to mention the fact that there were not that many people around and just the day before, one of the girls in my office was approached by a man who supposedly hangs out at the train stations (this according to the police).

By the time I finally walked through my front door, it was already past 6 o’clock. When this would happen in the past, Hubs and I would run over to McDonald's or Burger King to grab some last minute food, but we’ve changed- dramatically (OK, so sometimes we will still run to Subway last minute for subs, but that is really the exception and not the rule).

Last night, I headed to the pantry to grab some inspiration from my Skinny Taste recipe printouts. Hallelujah- we had all of the ingredients to make one of the newer recipes- Swedish meatballs (just typing “Swedish meatballs” makes me wish I was at IKEA).

The meatballs were simple to make and downright delicious! I mean the meatballs were awesome, but the gravy that went on top of them was completely out of this world.

The best thing about this recipe is that 5 meatballs are only 4 WW points (including the gravy).

You need to try these…

Swedish Meatballs
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 5 meatballs • Old Points: 4 pt • Points+: 5 pt
Calories: 213.5 • Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g
Sodium without adding salt: 346 mg

• 1 tsp olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery stalk, minced
• 1/4 cup minced parsley
• 1 lb 93% lean beef
• 1 egg
• 1/4 cup breadcrumbs
• salt and pepper to taste
• 1/2 tsp allspice
• 2 cups reduced sodium beef stock
• 2 oz light cream cheese
  

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

In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add 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 blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.

*Ten points if you can identify where the title of this blog comes from