Creamy Swedish Meatballs (4 Net Grams)


Image: Creamy Swedish Meatballs with Riced, Buttered Cauliflower

Creamy Swedish Meatballs with Riced, Buttered Cauliflower

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

 

 

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Creamy Swedish Meatballs (4 Net Grams)
This is another dual duty recipe I just love. 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. It is as rich and creamy as the original and once you try it I think it's something you will enjoy making over and over again.
Image: Creamy Swedish Meatballs with Riced, Buttered Cauliflower
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings of 5 Meat Balls Each with Sauce
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings of 5 Meat Balls Each with Sauce
Ingredients
Image: Creamy Swedish Meatballs with Riced, Buttered Cauliflower
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium sized bowl combine ground beef, parmesan, 1 Tbls. parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix throughly until combined.
  2. Roll into 20 equally sized meatballs. I use a 1 1/2" cookie scoop to speed things up. Scoop into your hand and firmly press and shape into meatballs. In a large skillet heat olive oil and butter. Add the meatballs and cook turning continuously until browned evenly and cooked throughout. I use a fork to gently roll the meatballs so that they brown evenly. When the meatballs are done, transfer them to a plate and cover with foil to keep them warm.
  3. Wipe out your pan. In a heat proof bowl reconstitute the Knorr Stock concentrate If using. I reconstitute it with 3 cups of boiling water and not the 3 1/2 specified. I like a slightly stronger stock. Measure out 2 cups of stock and add in the beef bouillon and stir to disolve. In a separate bowl add the whipped cream, Worcestershire, Dijon mustard, plenty of freshly cracked pepper and sprinkle with the glucommanan powder. Whisk it vigorously so that the glucommanan dissolves completely. Add this to your stock and again whisk to blend before placing it in your skillet to heat up. Add in your cooked meatballs and allow to simmer on medium low heat to thicken up the sauce. Let the mixture bubble to desired thickness. Heavy cream will continue to thicken as it reduces, so keep an eye on it. When it's done sprinkle with reserved Tbls. of parsley and serve immediately over riced, buttered cauliflower.
  4. Image: Creamy Swedish Meatballs with Riced, Buttered Cauliflower
Recipe Notes

Nutrition Facts - Calculated using My Fitness Pal
Servings 4 - (5) Meatballs each with Sauce

Calories 529

 

Fat 42g, Cholesterol 170mg, Sodium 1082mg, Potassium 71mg, Total Carbs 6g, Fiber 2g, Sugars 2g,
Protein 83g, Net Grams 4g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

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