Low Carb Swedish Meatballs

Meatballs

Mix all the ingredients together, except the olive oil in a large bowl and then form into little balls(makes about 24).

Heat the olive oil in a deep dish sauté pan over medium heat.

Add in meatballs and sear on all sides until browned(about 8-10 mins total).

Once done take out and set aside, but don’t clean pan before making sauce. Once sauce is ready you will put back into the pan and cook meatballs for about 20-25 mins in sauce to tenderize.

Garnish with parsley and serve over mashed cauliflower puree and grilled broccoli.

Sauce

In the same pan as the meatballs add in butter and let melt, then gently sift in the flour. With a wooden spoon keep stirring butter and flour together to make a light brown roux. It will take about 2-3 mins max. Do not burn.

Once done, deglaze the pan with the beef broth, and use the spoon to get up all the bits on the bottom of the pan. At this point the broth will start to thicken a bit.

Next, to add in the mustard, take a little of the sauce in a small bowl and slowly blend in the mustard until it’s not longer clumpy. Slowly add to sauce.

Add the worsheshire sauce and pepper to season. Stir and let cook for about 5 mins.

Once all mixed, add in the heavy cream or yogurt you are using it. If using yogurt, I would take an emulsion blender to help get it all evenly blended. Cook for about 5 more minutes before adding the meatballs back in.

Cauliflower Puree

Steam your cauliflower florets for about 10 mins, until soft(almost falling apart). You can alway boil them directly in water or broth, but this make them a bit runnier and you waste a lot of broth. This will take about the same amount of time.

Once cooked, place into a high powered blender and add in the butter, almond milk and start with about 1/4 cup of broth. Blend until completely pureed.

If still too thick, then add in more broth to get to the consistency you want. I will usually have mine a little more runny than real mashed potatoes.

Add in the garlic powder if using and salt and pepper for taste and pulse again. It is now ready to serve.