Gluten Free & Keto Swedish Meatballs
If you finding something delicious and flavorful and do not contains gluten, you are on the right track with recipe here. And that is Gluten Free and Keto Swedish Meatball. The dish is not only perfect for a terrific spinoff of a family recipe but also great for adding on Keto dishes. The simple reason is juicy and incredibly flavorful meatballs, and they are bathed in a creamy and luscious gravy! Just think about it, I can not help control my craving. Let’s check it out with recipes as below.
When it comes to maintain your Keto diet, you should save this recipe on your cookbook. It is easy to make, contains enough nutrients, and of course, it is everything what you need to maintain for your diet in a long time. Moreover, the recipe will give you a little more inspiration manage the carbs because it is as a key to weight loss. The dish is safe to eat on daily basis and you can totally add them into your diet. It’s time to show your cooking skill for this recipes. The best thing of the good food is waiting for you.
It is incredibly easy to make with simple ingredients and detailed instructions, minimal steps, and a quick prep of about 30 minutes or less! When making it, you just follow the recipe here, if you are not good at cooking, you also will make it easily. If you’re ready to start meal prepping!
Gluten Free & Keto Swedish MeatballsCourse: MainCuisine: AmericanDifficulty: Easy
Gluten Free and Keto Swedish Meatballs are not only perfect for a terrific spinoff of a family recipe but also great for adding on Keto dishes.
4 tablespoons grass-fed butter divided
1 egg lightly beaten
1 medium white onion finely copped
500 g ground beef chuck works great!*
1/2 cup heavy cream divided
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
1/4 cup almond flour
- extra virgin olive oil for cooking
1 teaspoon Dijon mustard
1-2 cups beef broth to taste
1/2-1 teaspoon arrowroot powder or 1/4 tsp konjac (glucomannan) powder
- SERVING SUGGESTIONS
- 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!).
- 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!