Skinny Swedish Meatballs

Step 1: In a large deep saute pan, heat oil on medium heat. Add onions and garlic. Saute until onions are translucent, about 4-5 minutes.

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

Step 3: 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).

Step 4: 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.

Step 5: Remove the meatballs with a slotted spoon, and set aside in a serving dish.

Step 6: Strain the stock, then add to blender (DO NOT use a food processor) with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs.

Step 7: Garnish with parsley and serve over noodles, or with toothpicks if you want to set these out as an appetizer.