On the other hand, I have actually been hanging on to this ketogenic-friendly Swedish meatball recipe, which I simply loooooove. Well, everything except for waiting 20 minutes for the sauce to minimize, which incidentally takes even longer if you’re too lazy to clean a typical frying pan and utilize a small one rather (if you. follow me on Instagram you saw my instastory and understand I’m guilty.).
These keto Swedish meatballs are ideal over zoodles, and the sauce alone can be used over just about whatever!
This dish is one of my favorites, and I understand you and your entire family will enjoy it! And by the method, this dish comes from my cookbook,. The Wicked Great Ketogenic Diet Cookbook.
Keto Swedish Meatballs Recipe
Servings: 4 servings (6 meatballs each).
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Preparation Time: 15 minutes | Cooking Time: 2 hours 40 minutes | Overall Time: 2 hours 55 minutes.
- 2 lbs ground meatloaf mix.
- 1 cup. shredded moderate cheddar cheese.
- 1 big egg.
- 1 tablespoon water.
- 1/4 cup diced onions.
- 1/2 tsp ground nutmeg.
- 1/4 tsp allspice.
- 4 tablespoon salted butter.
- 1.5 cups chicken broth.
- 1.5 cups heavy (whipping) cream.
- 1 tbsp. dijon mustard.
- 1 tbsp. Worcestershire sauce.
- Preheat oven to 400 degrees F and pre-heat a slow cooker to low.
- Line a large baking pan with parchment paper.
- In a big bowl, integrate ground meat, cheddar cheese, egg, onion, allspice, nutmeg, and water.
- Roll the mix into 1.5-inch meatballs and organize them on the lined baking pan (may require 2 depending on how big your pan is– makes about 24 meatballs).
- Bake for about 20 minutes or till a thermometer reads 140 degrees F.
- Meanwhile, in a little skillet, heat the butter, chicken broth, and whipping cream over medium heat.
- Once it starts to simmer, minimize the heat to low and let continue simmering for about 20 minutes up until it reduces in half (stir frequently, specifically towards the end).
- Stir in the mustard and Worcestershire sauce.
- Pour the sauce into a slow cooker and add the meatballs when they’re ready.
- Prepare on low for about 2 hours so the meatballs can marinate.
- Stir every half hour or so, covering all the meatballs, and don’t cook in the sluggish cooker longer than 2 hours, or the sauce may start to separate.
- That last direction is key. If you do not blend and cook too long, the cream in the sauce will start to different (yep, I cooked it for 4 hours as soon as and it still tasted great but was much less enjoyable to take a look at after 4 hours! Live and learn!).