“Swedish” meatballs in gravy
“Swedish” meatballs in gravy
Ingredients
Meatballs
450 g ground beef or ground turkey
450 g ground pork
2 eggs
2 tbsp dried parsley
2 tbsp dried minced onion
½ tsp salt
1 tsp garlic powder
120 ml ground pork rinds (optional)
45 g Parmesan cheese, freshly grated
Gravy
55 g (80 ml) red onions, minced
55 g butter
½ tsp salt
½ tsp ground black pepper
475 ml beef broth
120 ml sour cream
2 tbsp cream cheese
Creamy cauliflower
800 g cauliflower
170 g (180 ml) cream cheese
140 g butter
salt and ground black pepper
Instructions
Meatballs
Preheat the oven to 375°F (185°C).
In a large mixing bowl, mix all of the ingredients until
thoroughly combined. Shape the meat mixture into 24 balls.
Place meatballs on a baking sheet in a single layer
approximately ½” (3-5 cm) apart from each other.
Bake for approximately 20 minutes or until meatballs are
browned and cooked thoroughly.
Keto gravy
Brown the onion in butter in a large skillet.
Add salt, pepper, and broth. Let simmer for 15 to 20
minutes. Reduce heat to low and stir in the sour cream and the cream cheese.
Simmer to thicken the gravy to the desired consistency, about 5-10 minutes.
Add the cooked meatballs to the gravy and let simmer on low
for an additional 5 to 10 minutes. Serve hot.
Creamy cauliflower
While the gravy is simmering, start preparing the
cauliflower. Place a pot of water on the stove and bring it to a boil.
Chop the cauliflower into florets and add to the boiling
water along with a generous pinch of salt.
Cook for about 8-10 minutes or until soft but not mushy.
Drain the cauliflower and discard the water.
Use a fork or a masher to mix the cauliflower, cream cheese,
and butter until creamy. For the creamiest texture, use a blender. Add salt and
pepper to taste.
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