new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Swedish Meatballs


December 15, 2015

A bariatric friendly family dinner that pairs well with mashed cauliflower and salad. Serve Swedish meatballs with cranberry sauce, if desired.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 10 Servings



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.


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.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.