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.
Servings Prep Time
4Servings of 5 Meat Balls Each with Sauce 10Minutes
Cook Time
30Minutes
Servings Prep Time
4Servings of 5 Meat Balls Each with Sauce 10Minutes
Cook Time
30Minutes
Ingredients
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.
Recipe Notes

Nutrition FactsCalculated 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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