Swedish Meatballs Revisited
The first time I ever had Swedish Meatballs was way back when I was a very young single guy living in the big city. It was something made for quick and easy preparation by the folks down at Stouffer. I have always liked Stouffer’s products because quite frankly they were always consistent and more importantly pretty darn good. All you needed was a microwave oven and you were good to go.
For a single guy this was awfully convenient, but as I soon discovered not the best thing to impress a date that you were wanting to showcase your cooking skills for. Nothing and I mean nothing will ever quite compare to making this simple dish from scratch. The original recipe was served with buttered noodles, but now I serve it with riced Cauliflower. It is just as good if not better than the original recipe. This is my recreated version of the one originally published by The Recipe Critic.
Recreating Deliciously Low Carb Swedish Meatballs
The recipe as it stands was already pretty close to being a low carb option. Some of the ingredients just needed to be reworked, modified and then tweaked. The original recipe is thickened with a roux made from flour. Mine calls for the addition of glucomannan powder to thicken it. I consider glucomannan powder to be the very best low carb thickener I have ever used. It is very similar to cornstarch and does not effect the taste or texture of the end product. Please keep in mind though that a little goes a very long ways. Do not be tempted to use more than what is specified.
The recipe also calls for panko bread crumbs as a binder for the meatballs. I use Parmesan cheese, but you could also use pork rinds. I personally don’t care for the flavor of pork rinds and learned about using parmesan cheese as binder in meatloaf. Same principle here. It works great and it’s mild enough that it doesn’t compete with any of the other flavors that have been incorporated.
When possible I like to make and use my own bone broth and stock. There are times though when this is just not convenient. I recently discovered a concentrated stock developed by Knorr. Each container makes three and half cups of stock and is a worthy substitute in your favorite recipes. Anything that saves time and effort in the kitchen is always a win win for me.
What I love most about this recipe though is that it is a dual duty recipe. Not only does it make a great main dish, but it can also step in as a wonderful little party appetizer. It is very easy to make and is also great to take for lunch the next day when you have leftovers. How cool is that. I hope you enjoy making this dish as much as I did recreating it. From my kitchen to yours, happy low carbing. Mike