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Swedish Meatballs

A bariatric friendly family dinner that pairs well with mashed cauliflower and salad. Serve Swedish meatballs with cranberry sauce, if desired.
Prep Time: 15 mins
Cook Time: 30 mins
Yields: 10 Servings


--FOR MEATBALLS 2 tbsp. of olive oil 1 medium onion, chopped 1 lb. of lean ground beef ½ lb. of lean ground pork ½ cup of breadcrumbs or Panko 2 egg yolks ¼ tsp. of ground allspice ¼ tsp. of ground nutmeg ½ tsp. of Kosher salt ½ tsp. of ground black pepper -- For the gravy ¼ cup of butter, margarine or butter substitute ½ cup of flour 4 cups of beef stock ½ cup of nonfat yogurt or cottage cheese A pinch of kosher salt and ground black pepper to taste 2 tbsp. of chopped fresh parsley leaves


Preheat the oven to 350F. In a large skillet, sauté onion with one tablespoon of olive oil over medium heat for 3 minutes or until tender. In a large bowl, transfer onion and combine all ingredients listed for making meatballs. Mix well. Roll the mixture to resemble mini 1-inch meatballs. Reheat and coat the skillet with the remaining one tablespoon of olive oil. Place the meatballs in the heated skillet and cook for 3-5 minutes all sides are brown. Transfer the meatballs to a parchment lined baking sheet. Place the meatballs in the oven for 5 minutes or until the center is fully cooked. Set aside. ---TO MAKE GRAVY--- Melt butter/ margarine in the same skillet that previously used to brown the meatballs. Add flour, and frequently stir for 1 minute. Whisk in beef stock and continue cooking for 1 minute. Stir in yogurt/cottage cheese. Mix well. Season the sauce with salt and pepper to taste Combine meatballs and parsley into the gravy. Cook the gravy mixture for 5 minutes or until; thickened.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.