When I think of Swedish Meatballs, I think of old school potlucks when someone brings a giant vat of these little meatballs and they are massively dried out and overcooked. That is not these meatballs. These lovely little guys are tender and packed full of flavor and fats. And they only take about 30 min from start to finish. So in no time at all you can be devouring a delicious dinner.
Ingredients:
For the meatballs:
1 lb ground beef
1 egg
1/4 cup parm cheese, grated
1/4 cup almond flour
1 tsp salt
1 tsp pepper
For cooking the meatballs:
1 tsp. butter
1 tbsp. olive oil
For the sauce:
1 tbsp butter
1 tbsp. almond flour
1 cup beef broth
1/4 onion, chopped
2 cloves garlic, minced
1 tsp Worcestershire sauce
1/2 cup heavy cream
1 tsp Dijon mustard
pinch of salt
2-4 turns of freshly ground black pepper
To begin, combine all meatball ingredients in a large bowl and mix well. Form small, one inch meatballs until all of the mix is used.
Heat a nonstick skillet over medium high heat and add olive oil and butter. Place meatballs into pan and sear on all sides, about 2 min per side, until meatballs are browned. Remove meatballs from pan.
Do not pour out the grease from the pan because we are going to use that to cook our veggies. Turn heat down to low and add 1 tsp of butter to pan. Add onions and cook for 3 min until the become translucent, stirring often. Add garlic to pan and cook one minute. Add almond flour to pan and combine into the veggies, cooking for about 2 minutes. The almond flour should be coating the veggies and will help the sauce to thicken. Add the beef broth to the pan and use a whisk to begin to smooth out the sauce and emulsify everything together for about 3 minutes. Add in the heavy cream and continue to whisk. Add in the mustard and Worcestershire and whisk, whisk, whisk until the sauce thickens. Now, throw in a nice pinch of salt and a pretty decent amount of black pepper. I used 4 turns of my pepper grinder which was just perfect for me.
Taste your sauce and add more salt or pepper as you like. The sauce should be nice and thick.
Add the meatballs (including the resting juices) back into the pan and coat them well with the sauce. Cook for 5 more minutes. The meatballs are little so they will cook pretty quickly.
And that’s it! You are done! I chopped up some parsley and threw that on top but you could also slice up some chives or scallions and that would also be really yummy! I served it with some green beans that I sautéed in a pan with butter over medium high heat until they blistered.
Keto Swedish Meatballs
Ingredients
For the Meatballs
- 1` lb ground beef
- 1/4 cup Parmesan cheese grated
- 1/4 cup almond flour
- 1 tsp salt
- 1 tsp black pepper
- 1 egg
For cooking the meatballs
- 1 tsp butter
- 1 tbsp olive oil
For the Sauce
- 1 tbsp butter
- 1/4 onion chopped
- 2 cloves garlic minced
- 1 tbsp almond flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 pinch salt
- 2-4 turns freshly ground black pepper
Instructions
- Mix together meatball ingredients and form 1 inch meatballs. Heat nonstick skillet over medium high heat with butter and oil and sear all sides of the meat until browned. Remove meatballs from the pan. Leave drippings in the pan. Turn heat down to low. Add 1 tbsp of butter to pan. Add onion, cook for 3 minutes, stirring often. . Add garlic, cook one minute. Add almond flour and cook 3 minutes, stirring together well. Add broth and whisk together, cooking for 3 minutes. Add heavy cream into pan and continue cooking and whisking. Add in Dijon and Worcestershire and cook and whisk for 5 minutes until sauce thickens. Add salt and pepper to taste. Add meatballs back into pan (including resting juices). Stir together and simmer 5 minutes or until meatballs are just cooked through. Finish with chopped herbs or scallions.
Notes
Macros:
Number of Servings: 2
Amount per serving:
Calories 874
Total fat 71g
Carbohydrate 8g
Dietary Fiber 1g
Net Carbs 7g
Protein 55g
Sugars 1g
Potassium 129mg
Vitamin A 84%
Vitamin C 3%
Calcium 126%
Iron 35%
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