Swedish Meatballs

Name: Swedish Meatballs
Yield: 6
Ingredients: Ingredients:; 1/2 cup almond flour; 1/2 cup half and half; 1 large egg; 2 clove minced garlic,; 1/3 teaspoon salt; 1/4 teaspoon EACH of black pepper and ground white pepper; 1/2 of an onion, finely chopped; 1 1/2 pound (500 g) ground beef; 2 tablespoons fresh, finely chopped parsley; 1 tablespoon butter; 2 teaspoons olive oil; Gravy Sauce (OPTIONAL):; 1/4 cup butter; 8oz mushrooms, sliced; 1/4 cup brown rice flour; 1 Beef bouillon cube; 2 cups water; 1 cup heavy cream; 1 teaspoon regular soy sauce; 1/2 teaspoon dijon mustard; Salt and pepper, to season; Instructions:; In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.; Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.; Roll meat into about 24 small balls, or 16 larger balls.; Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they donât stew or simmer. Transfer to a warm plate and cover with foil.; Add the 1/3 cup butter to the juices in the pan to melt. Brown mushrooms in butter. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.; Continue to simmer until thickened.; To serve:

@wraywrancher

Ingredients

1/2 cup almond flour

1/2 cup half and half

2 clove minced garlic,

1/4 teaspoon EACH of black pepper and ground white pepper

1/2 of an onion, finely chopped

1 1/2 pound (500 g) ground beef

2 tablespoons fresh, finely chopped parsley

2 teaspoons olive oil

8oz mushrooms, sliced

1/4 cup brown rice flour

1 Beef bouillon cube

1 teaspoon regular soy sauce

1/2 teaspoon dijon mustard

Salt and pepper, to season

In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.

Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.

Roll meat into about 24 small balls, or 16 larger balls.

Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they donât stew or simmer. Transfer to a warm plate and cover with foil.

Add the 1/3 cup butter to the juices in the pan to melt. Brown mushrooms in butter. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.

Continue to simmer until thickened.

Non Swedish way: Place meatballs into the gravy in the pan and serve

Nutrition Facts

Calories

806kcal

40%
Fat

62g

95%
Saturated Fat

31g

155%
Carbohydrates

29g

9%
Fiber

2g

8%
Sugar

3g

6%
Protein

33g

66%
Cholesterol

229mg

76%
Sodium

576mg

24%

Percent Daily Values are based on a 2,000 calorie diet.

Swedish Meatballs

Ingredients

Ingredients

Gravy Sauce (optional)

Instructions

To Serve

Steps

Nutrition Facts

Comments

Swedish Meatballs

Ingredients

Ingredients

Gravy Sauce (optional)

Instructions

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts