Now that Thanksgiving is over, I’m sure everyone is busy shopping for the best Black Friday deals. Some of you may still be on holiday, enjoying time with family, but for the rest of us, it’s business as usual. Even worse, if you’re on a diet, Thanksgiving may have been an absolute nightmare for you. Maybe you over-ate, maybe you practised self discipline. Either way, for the healthy eaters out there like me, leftovers only go so far and we have to be very cautious of what we eat. If you're a fan of the Swedish meatballs at IKEA, you're going to love this recipe. I’ve never been to IKEA but I’ve heard a lot about these meatballs. Serve the meatballs and sauce over cauliflower mashed “potatoes” for a complete meal!
As you know, meatballs traditionally employ breadcrumbs for best texture… so to keto-fy these Swedish meatballs you’ve got a few options:
actual keto breadcrumbs via gnom gnom’s soft ‘n fluffy sandwich bread. Works great… though obviously not too practical, and you may not want to transform your hard work into crumbs…!
crushed pork rinds! these work surprisingly well in lie of bread crumbs… as in very little discernible difference! Only thing is the meatballs are slightly more fragile.
simply throw in some almond flour! This is what I did this time around and it worked the charm.
Always a plus is that they’re easy-peasy to whip up and they make epic leftovers.
Gluten Free & Keto Swedish Meatballs
4 tablespoons grass-fed butter divided
1 medium white onion finely copped
500 g ground beefchuck 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 creamdivided
extra virgin olive oilfor cooking
1-2 cups beef broth to taste**
1 teaspoon Dijon mustard
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!).