You know the food I always forget about, but absolutely love….swedish meatballs. Have you ever had them? Yah, they are pretty bomb!! The only downside….the sauce is usually all cream. Not saying that cream is bad, if you like it then put it in! I’m not yo’ mama! But cream and me….we do not go hand in hand, in fact so much so, that if I had cream I would regret ever making these balls, which I really, REALLY, don’t want to do!
Eat them on their own, over mashed potatoes or mashed cauliflower, over zoodles or noodles. You can use ground beef, or ground chicken. The world is your oyster!
- FOR MEATBALLS
- 2 lbs ground beef or ground chicken
- 1 egg
- 1 tbl ghee (for skillet)
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp salt
- 1 tbl dried parsley
- FOR "SAUCE"
- 1 1/2-2 cups chicken broth
- 2 tbl ghee
- 1 tbl (give or take) almond flour
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 tsp dried parsley
- OPTIONAL: fresh parsley
- Heat 1 tbl ghee in a large skillet over med-high heat.
- While skillet is getting hot, take the ground beef, egg, allspice, nutmeg, salt, and parsley and mix together.
- Form into balls and put in pan. Let cook for 2 min then, roll them over and let cook another 2. Keep rolling every couple of minutes until the meatballs are cooked through.
- Remove meatballs and set aside.
- **TO MAKE SAUCE**
- Turn pan to medium and put in 2 tbl ghee. Taking a rubber spatula, mix the meatball leftovers with the ghee (de-glazing). Slowly add the broth and seasonings and bring to a light boil.
- Turn stove down to low and let reduce for a couple of minutes.
- Slowly whisk in almond flour until you get desired consistency.
- Add meatballs back to sauce and roll them around coating them real good.
- Remove and garnish with fresh parsley