We like to vacation in a Wisconsin resort area that’s often called “the Cape Cod of the Midwest.” Triangularly shaped and bordered on two sides by water, it attracted a lot of Scandinavian settlers a century back.
Which means that, at any cocktail party, you can be sure you’ll find Swedish Meatballs. Yum!
I had never made them myself, so when my Sunday blogging group decided to make meatballs, I knew just what I was going to do. Happily for my keto diet, they are naturally low carb!
This recipe again used a popular keto hack—swapping crushed pork rinds for breadcrumbs. It worked in my Scotch Eggs and equally well here. Otherwise you can just grate a fresh piece of bread.
The other concession I made was serving my meatballs over roasted cauliflower while the rest of the family had noodles. But as good and easy as that cauliflower is, I may stick with this. Post-keto even!
- 1 medium white onion, very finely diced
- 1 lb ground chuck (or half ground pork)
- ¼ cup crushed pork rinds (or 1 slice fresh bread, grated)
- 2T fresh parsley or 1 T dried parsley
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground allspice
- 2 cloves garlic, minced
- 1 egg lightly beaten
- 2-3 Tablespoons oil for frying
- 1 1/4 cups beef broth
- 1 teaspoon Dijon mustard
- 4 ounces cream cheese
- ¼ teaspoon xanthan gum (or 2 T flour)
Combine the meatball ingredients except frying oil in a
large bowl. Mix thoroughly with your hands and form into 1-inch meatballs.
Heat oil in your skillet over medium heat and cook the
meatballs, turning to brown on all sides. When cooked through, transfer to a
plate and keep warm.
Melt the cream cheese and mustard in the pan, then add in 1
cup of broth slowly, deglazing the pan as needed. Make a thickener slurry by
mixing the xanthan gum (or flour) with the remaining ¼ cup broth. Gradually add this to the sauce whisking and simmering, until it reaches the desired thickness. A flour mixture will need to simmer to thicken, but xanthan gum will thicken just by mixing in.
Add the meatballs back into the skillet, simmer for a couple more minutes. Serve over noodles (or roasted cauliflower for keto)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 42gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 178mgSodium: 869mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 37g
- Bahn Mi Meatballs by Hezzi-D’s Books and Cooks
- Bubble Up Meatball Parmesan by A Kitchen Hoor’s Adventures
- Cheesy Italian Meatball Subs with No Knead Sandwich Rolls by Karen’s Kitchen Stories
- Cheesy Pizza Meatball Cups by Family Around the Table
- Chicken Teriyaki Meatballs by Cindy’s Recipes and Writings
- Low Fat Meatballs by That Recipe
- Low-Carb Swedish Meatballs by Art of Natural Living
- Skillet Sweet and Sour Meatballs with Pineapple by Cheese Curd In Paradise
- Turkey Apricot Meatballs by Simply Inspired Meals
- Poor Man’s Lobster (Cod in Butter) Cook Off
- Kumquat Blackberry Salad