Stage 4: Solid Food
December 15, 2015
A bariatric friendly family dinner that pairs well with mashed cauliflower and salad. Serve Swedish meatballs with cranberry sauce, if desired.
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
1Preheat the oven to 350F.
2In a large skillet, sauté onion with one tablespoon of olive oil over medium heat for 3 minutes or until tender.
3In a large bowl, transfer onion and combine all ingredients listed for making meatballs. Mix well.
4Roll the mixture to resemble mini 1-inch meatballs.
5Reheat and coat the skillet with the remaining one tablespoon of olive oil.
6Place the meatballs in the heated skillet and cook for 3-5 minutes all sides are brown.
7Transfer 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
1Melt butter/ margarine in the same skillet that previously used to brown the meatballs.
2Add flour, and frequently stir for 1 minute.
3Whisk in beef stock and continue cooking for 1 minute.
4Stir in yogurt/cottage cheese. Mix well.
5Season the sauce with salt and pepper to taste
6Combine meatballs and parsley into the gravy. Cook the gravy mixture for 5 minutes or until; thickened.