Who doesn’t love Swedish Meatballs? Sometimes I go to IKEA just to have the meatballs. 🙂 Meatballs are pretty much a low-carb food, but you gotta have the bread crumbs to make them bind which is why I rarely eat meatballs. But now, thank you to my dear Swiss cousin (again!), she sent me her secret to make them even more low-carb. I ate these scrumptious little babies with brown rice pasta (another great pasta alternative!) and some grilled zucchini.
- 1 pound of ground meat (beef, turkey, chicken, pork)
- half an onion, diced
- about 1/4 cup of parsley, finely chopped
- 2 tbsp oat flour
- 1 tbsp almond flour
- a splash milk
- 1 egg
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp of garlic (or more, depending on your taste)
- olive oil for frying
- Mix/Knead all the ingredients in a large bowl with your hands.
- Form into 1″ meatballs.
- Fry them up in a pan. (Save the dirty pan with all the bits and pieces for the sauce.)
- 1/2 cup of heavy cream
- 1/2 cup of milk
- 2 tbsp of butter
- 1 tsp of mustard
- a dash of nutmeg
- 1 tbsp of almond flour
- Whisk together the cream, milk and butter in the dirty pan on low heat.
- Add salt, pepper, nutmeg and mustard. Keep stirring.
- Add almond flour and whisk until it thickens.
- Pour over the top of meatballs.
Unfortunately, the best part of this dish is eating it with lingonberry sauce which you can purchase at IKEA or maybe buy online. You can eat a small dollop of it on the side, but that’s where the sugar and carbs are. So eat at your own risk. Otherwise, njuta av din måltid! (Enjoy your meal!)