Traditional Swedish meatballs are made with a creamy sauce prepared with cream, sour cream and butter. While this sauce is exponentially healthier and lower in both fat and cholesterol, it is unbelievably rich in flavor and texture. The meatballs can be prepared up to 1 day in advance or frozen for up to a month, but the sauce is best enjoyed right after it is made.
Serves 4 as an entree
- ¼ cup finely chopped onion
- 3 T. olive oil, divided
- 1 ¼ cup soy yogurt, divided
- ¾ cup breadcrumbs
- 2 lbs. ground beef
- 2 eggs, lightly beaten
- 2 T. and 1 t. salt, divided
- ¼ t. pepper
- ¼ cup flour
- 1 cup soymilk
- Parsley, for garnishing
1. Make the meatballs. In a medium mixing bowl, combine the onion, 1 T. oil, ¾ cup of the soy yogurt, bread crumbs and ground beef until well mixed. Add in the eggs, salt and pepper, stirring until the mixture just holds together. Using your hands, form the meat mixture into 1-2” balls.
2. Heat the remaining 2 T. oil in a heavy bottomed skillet over medium heat. Cook the meatballs, rotating them every minute or so until they are browned and cooked through. Set the meatballs on a plate and cover with foil while preparing the sauce.
3. Make the sauce. In a small saucepan over low heat, combine the flour, the remaining ½ cup soy yogurt, soymilk and the remaining 1 t. salt. Heat until desired temperature and consistency. Ladle the sauce onto the meatballs, garnish with parsley and serve hot.
