SWEDISH MEATBALLS (NO HEAVY CREAM) - SKINNYTASTE
My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.
Provided by Gina
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, heat olive oil over medium heat and 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. Set aside to cool.
- In a large bowl, combine beef, turkey, egg, onion mixture, breadcrumbs, ¼ teaspoon salt, pepper and allspice. Mix well and form into 16 meatballs.
- Add beef broth to the pan and bring to a boil. Reduce the heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes, until cooked through.
- Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer
Nutrition Facts : ServingSize 4 meatballs, Calories 293 kcal, CarbohydrateContent 8.5 g, ProteinContent 30 g, FatContent 14 g, SodiumContent 784 mg, FiberContent 1 g, SugarContent 3 g, SaturatedFatContent 5.5 g, CholesterolContent 131 mg
PASTRY CREAM RECIPE | ALLRECIPES
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine European French
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 87 mg, FatContent 5.8 g, ProteinContent 3.5 g, SaturatedFatContent 3.2 g, SodiumContent 56.6 mg, SugarContent 17.6 g
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