This is a keto spinoff of a conventional family formula for Swedish meatballs (not my family, we're Dutch/Mexican!… yet a companion's grandmas formula). What's more, let me disclose to you that it's unbelievably genuine.
Continuously an or more is that they're simple peasy to prepare and they make epic scraps. Goodness, and our (in reality great!) squashed cauliflower comes very proposed for these folks!
What's more, that is correct, these are basically 'IKEA meatballs'! In any case, maybe obviously, they're a whole lot!) (better when hand crafted.
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INGREDIENTS
- 4 tablespoons grass-fed butter divided
- 1 medium white onion finely copped
- 500 g ground beef chuck works great!*
- 1/4 cup almond flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1 egg lightly beaten
- 1/2 cup heavy cream divided
- extra virgin olive oil for cooking
- 1-2 cups beef broth to taste**
- 1 teaspoon Dijon mustard
- 1/2-1 teaspoon arrowroot powder or 1/4 tsp konjac (glucomannan) powder
SERVING SUGGESTIONS
- mashed cauliflower
INSTRUCTIONS
- Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.
- Add the ground meat, almond flour, salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-is ones or 14 large).
- Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce.
- Add the remaining butter to the skillet and cook until it begins to brown (don't clean the meatball remnants as they add the flavor to the sauce!). Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning.
- Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower!).
RECIPE NOTES
* Or feel free to do half ground chuck half ground pork!
**A few of you have had issues with reducing the sauce (i.e. cooking it down so it doesn't end up too thin). So start with 1 cup and add to taste!
For more detail : bit.ly/2SYp0Hp
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