Swedish Meatballs

Posted by Frances Drescher on

I have been on a taco kick recently & we have been cycling through all of my go-to recipes. So, I wanted to shake it up with something a little different last night - Swedish Meatballs! I found this recipe by Ahead of Thyme (LINK) and made a few minor tweaks to accommodate what I had on hand, it was outstanding. 

  • 1 lb ground beef
  • 1/2 cup Italian style bread crumbs 
  • 1 large egg
  • 1/4 cup milk
  • 1/2 of a medium onion chopped finely
  • 1 tsp garlic powder
  • two tiny pinches of ground cinnamon
  • one tiny pinch of ground nutmeg
  • one tiny pinch of ground cloves
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

  • 1/4 cup butter
  • 2 Tbsp olive oil
  • 2 Tbsp all purpose flour
  • 2 cups water + healthy sprinkle (about 2 Tbsp) of caldo de res seasoning (or 2 cups of beef broth)
  • 1 cup sour cream 
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper 

1. Mix together the first 11 ingredients together in a large bowl. Combine well with your hands. 

2. Take a hefty spoonful, or pinch a good chunk off, and roll into meatballs. Set aside. 

Swedish Meatballs rolled & ready to cook

3. In a large skillet, heat butter over medium high for a few minutes until melted butter is sizzling hot. Add meatballs & cook until brown. Turn them GENTLY & regularly to get brown on all edges. Then, set aside. 

4. Now, add the olive oil to that buttery meatball crumble goodness. Let heat for about a minute, until it's all sizzling hot again. Then, whisk in flour. I let it bubble & thicken into a good tan roux. 

5. Next, whisk in the water + caldo de res (or beef broth) & sour cream. Keep whisking frequently for another couple of minutes until it's all starting to thicken. 

6. Stir in dijon mustard & Worcestershire sauce. Season with salt & pepper, taste & adjust seasonings. 

7. Add meatballs back into the skillet (carefully-ish, I broke a couple) & stir about to coat well. Cover the skillet & continue cooking over medium heat until the meatballs are cooked through - approximately 5-10 minutes. Meat thermometer should read at least 165*F in the center of the meatballs. 

8. Remove lid & continue to stir the cream sauce until it's the desired consistency. We like it thick! 

Swedish Meatballs Ready to Eat

Serve over cooked egg noodles or zucchini noodles for lower carb option.
Full keto/low carb - switch the bread crumbs & flour for almond flour or crushed pork rinds!

I also served this with frozen peas, boiled with 2 Tbsp butter, 1/2 cup of water, healthy sprinkle of caldo de res bouillon, and a healthy sprinkle of our favorite steak seasoning. 




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