Low Fat Swedish Meatballs

Fat-free evaporated milk is the key to making these Low Fat Swedish Meatballs. They're so good, and so packed with flavor that you'll never miss the heavy cream.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Hello everyone! If you have a taste for Swedish meatballs but are leery of the heavy cream sauce that goes along with it, then I have a wonderful (and tasty) surprise for you!

Swedish meatballs have been on my mind for a very long time. Ever since I saw chef Marcus Sauemlsson cook his Swedish meatballs on The Chew, I've been wondering how I can lighten up the traditional heavy cream-laden sauce into something just as delicious, but with only a fraction of the calories. This recipe is just what I had hoped it would be and it's one I'm very proud to share with you today. I do hope you'll try it.

I like to serve my Swedish meatballs over no-yolk egg noodles so I can spoon extra sauce over the noodles, but feel free to serve them over mashed potatoes, rice, quinoa, and even in a hoagie roll for a completely different meatball sandwich variation. YUM! Note to self 😉

These Lower Fat Dilled Swedish Meatballs are super easy to make. Let me show you how:

Add ground beef, allspice, dill weed, dried minced onion, nutmeg, eggs, and a splash of milk in a large bowl. Mix well to combine and shape the mixture into golf ball-sized meatballs.

Brown the meatballs on all sides in a large skillet. Remove the browned meatballs. Add butter and shallot to the same skillet and scrape up the browned bits left from the meatballs from the bottom of the pan.

LOWER FAT DILLED SWEDISH MEATBALLS   {PRINT THIS RECIPE}
Yield: 20-22 meatballs       Prep Time:  10 minutes        Cook Time:  20 minutes
For the meatballs:
2 lbs. ground beef
1 ½ teaspoons allspice
2 teaspoons of dill weed, divided
2 tablespoons dehydrated minced onion
⅛th teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoon pepper
2 large eggs
¼ cup milk (I used 2%)
For the sauce:
1 tablespoon butter
1 large shallot, sliced
1 tablespoon flour
1 teaspoon dill weed
1 can (12 ounces) fat-free evaporated milk
½ cup milk (I used 2%)
egg noodles, cooked, drained, and kept warm

-Mix all the ingredients for the meatballs in a large bowl. Shape into meatballs the size of golf balls.

-In a large skillet over medium/high heat, brown the meatballs on all sides. Remove and keep warm.

-Reduce skillet heat to medium. Add butter and shallots to the skillet and scrape up the browned bits remaining on the bottom of the skillet.

-Stir in flour and dill weed. Cook and stir for 1-2 minutes.

-Stir in the fat-free evaporated milk and milk. Add the meatballs back into the skillet and simmer until the sauce thickens and the meatballs are cooked through (approximately 20 minutes)

-Serve meatballs over egg noodles along with the additional sauce.

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