Swedish Meatballs
Serves 4 (5 meatballs each)
647.68 calories, 53.48g fat, 34.33g protein. 6.58g net carbs
MEATBALLS
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon dried parsley
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/4 onion, diced
2 tablespoons butter
GRAVY
4 tablespoons butter
1½ cups beef stock
½ cup heavy whipping cream
½ cup sour cream
2 tablespoons Worcestershire sauce
½ tablespoon Dijon mustard
Salt and pepper, to taste
1 teaspoon xanthan gum
In a mixing bowl, add beef and pork, dried parsley, allspice, nutmeg, garlic powder, salt, pepper, and onion. Mix well with your hands. Roll into 20 meatballs.
Melt butter in a large skillet and cook the meatballs in batches. Make sure to brown them on all sides and baste with the butter. Set the cooked meatballs aside.
Add butter for the gravy to the pan. As it melts, use a spatula to scrape up any browned bits from the bottom of the pan. Pour in beef stock, heavy cream, sour cream, Worcestershire sauce, Dijon mustard, salt, and pepper then whisk together. Place a ladleful of the sauce into a separate bowl then whisk in the xanthan gum, before stirring this into the gravy.
Add the meatballs back to the pan, coating with the reserved gravy. Simmer for another 15 minutes to heat through and fully cook.
Serve with a side of mashed cauliflower. Garnish with parsley.