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.).
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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).
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!).