Recipe from Gina at Skinnytaste.com
1 tsp olive oil
1 small onion, minced
2 clove garlic, minced
1 celery stalk, minced
1/4 cup chopped cilantro
1 lb 93% lean beef
1/4 cup whole wheat breadcrumbs
salt and pepper to taste
1 tsp allspice
2 cups reduced sodium beef stock
2 oz reduced fat Neufchâtel cheese
In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes.
Add celery and cilantro and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well
Form small meatballs with your hands
Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes.
Remove the meatballs with a slotted spoon and set aside in a serving dish
Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with cilantro and serve over noodles.