Chef Ray: Low-Carb “Swedish” Meatballs in Gravy
This recipe is Keto approved bringing together a more traditional meal of meat and vege.
From: Sullivan, Kristie; Wallentin, Jill; Low-Carb “Swedish” Meatballs in Gravy https://www.dietdoctor.com/recipes/low-carb-swedish-meatballs-in-gravy
- 450g ground beef
- 450g ground pork
- 2 eggs
- 2 tbsp dried parsley
- 2 tbsp dried minced onion
- 1 tsp salt
- 1 tsp garlic powder
- 125ml ground pork rinds
- 125ml parmesan cheese, freshly grated
- 475ml beef broth
- 125ml sour cream
- 1 tsp salt
- ½ tsp ground black pepper
- 50g salted butter
- 60ml red onions, minced
- ¼ tsp Worcestershire sauce
- 1 pinch instant coffee powder (optional)
- 900g cauliflower
- 200g cream cheese
- 75g butter
- salt and ground black pepper
- 225ml radishes
- Preheat oven to 190ºC (375ºF).
- In a large mixing bowl, mix all of the ingredients until thoroughly combined. Shape the meat mixture into 1½ inch balls.
- Place meatballs on a baking sheet in a single layer approximately 1-2cm (½”) away from each other.
- Bake for 15 to 20 minutes or until meatballs are browned and cooked thoroughly.
- Brown the onion in butter in a large skillet.
- Add salt, pepper, broth, Worchestershire sauce and coffee powder. Let simmer for 15 to 20 minutes. Reduce heat to low and stir in the sour cream.
- Add the cooked meatballs to the gravy and let simmer on low for an additional 5 to 10 minutes. Serve hot.
- While the gravy is simmering, start preparing the cauliflower. Place a pot of water on the stove and bring it to a boil.
- Divide the cauliflower into florets and add to the boiling water along with a generous pinch of salt.
- Cook for about 8-10 minutes or until soft but not mushy.
- Drain the cauliflower and discard the water.
- Add cream cheese and butter to the pan and use a fork or a masher to mix. Add salt and pepper to taste.
If you want extra-thick gravy, feel free to add 2 tablespoons of cream cheese on top of the sour cream and simmer until you thicken the gravy to the desired consistency.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: