• 1 teaspoon olive oil
In a large nonstick fry pan, heat oil on medium heat, add onion and saute until onions are translucent. Add celery, garlic and parsley and cook until wilted,
In a large bowl combine beef, egg, onion mixture, panko, salt, pepper. Mix well and form meatballs into 1 inch balls.
Spray nonstick fry pan with olive oil (about 1 teaspoon for all meatballs) and brown on all sides. Meatballs do not need to be cooked completely through.
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.
Strain the stock, if needed and add slowly add with cream cheese and pulse until smooth. Return creamy broth to pan; simmer and add flour as needed to
Pour sauce over meatballs and garnish with chopped parsley. Can serve as an appetizer or serve over noodles as a main entree.
Per Serving (excluding unknown items): 263 Calories; 10g Fat (36.1% calories from fat); 4g Saturated Fat; 34g Protein; 8g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 437mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.
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