Traditional Swedish meatballs are made with a creamy sauce prepared with cream, sour cream, and butter. While this sauce is exponentially healthier and lower in both fat and cholesterol, it is unbelievably rich in flavor and texture. The meatballs can be prepared up to one day in advance or frozen for up to a month, but the sauce is best enjoyed right after it is made.
- Make the meatballs. In a medium mixing bowl, combine the onion, 1 tablespoon oil, ¾ cup of the soy yogurt, bread crumbs and ground beef until well mixed. Add the eggs, salt (2 tablespoons), and pepper, stirring until the mixture just holds together. Using your hands, form the meat mixture into 1 to 2” balls.
- Heat the remaining 2 tablespoons oil in a heavy-bottomed skillet over medium heat. Cook the meatballs, rotating them every minute or so until they are browned and cooked through. Set the meatballs on a plate and cover with foil while preparing the sauce.
- Make the sauce. In a small saucepan over low heat, combine the flour, the remaining ½ cup soy yogurt, soymilk and the remaining 1 teaspoon salt. Heat to desired temperature and consistency. Ladle the sauce over the meatballs, garnish with parsley and serve hot.