Recipe(tried): Suzanne Somers' Meatballs and Sauce

Arrgh! I set the recipe card out so I could make it this week and can't find it anywhere! So, I just emailed my sister in Tennessee and will ask her to resend to me. I'm sorry. In the meantime, I was going to send this one anyway, as I like it quite a bit. It's from Suzanne Somers' book, (which I really like and have used her 'program' with great success for weight loss and maintenance). Hope you enjoy, and I will post the other soon.

Suzanne Somers' Meatballs and Sauce:

1 lb Extra lean ground beef
1 lb ground pork
1 large egg
2 tbsp. olive oil
1 cup minced onion
1/2 cup minced celery
3 cups Beef Stock **
2 Beef Bouillon cubes
1 garlic clove
1 tsp allspice
Salt & freshly ground black pepper
5 black peppercorns
8 oz cream cheese
Parsley

1) Crumble the ground beef and pork in a large bowl, add egg, and set aside
2) In a large skillet over medium heat, saute the onions in olive oil for about 5 minutes. Add the celery and cook for 5 more minutes.
3) While the onions and celery cook, put the stock, bouillon cubes and garlic into a stockpot and bring to a boil.
4) Add the onion/celery mix, allspice, salt and pepper to the meat. Mix well with both hands and form 1" balls. Place them on a cookie sheet lined with wax paper. You should have 30-40 meatballs.
5) This next step I changed from her notes. I placed the cookie sheet in a preheated oven at 350 degrees and baked for about 10 minutes until just slightly browned, but 'firm' enough to: add meatballs a little at a time, slowly, to the stockpot. Add the peppercorns at this time, and cook for 20 minutes, doing so in batches if you need to.
6) Remove the meatballs from the stock with a slotted spoon and set aside, then drain the stock.** Place the newly drained stock back in the stockpot, over med-high heat, reducing down the stock for about 10 min. Turn off the heat, and add the cream cheese, whisking until well blended and smooth. Pour the rich, creamy sauce over the meatballs and garnish with parsley.

** She has a whole separate recipe for her Beef Stock which has a lot of ingredients and takes much time, but is delicious if you want to go to the extra time and expense. Or maybe you have your own recipe. Depending on your Stock, you may or may not need to strain, then.

Thank you!