I was looking for an easy skillet dinner to make for my family when I came across a recipe for Swedish meatballs and decided to our grassfed ground beef! We have been eating low-carb meals in the evenings, so I substituted a low-carb baking blend for the bread crumbs. The baking blend would also be great for gluten-free eaters! To make it yourself, mix equal parts coconut flour, almond flour, and flax meal. This delicious and filling dinner pairs well with roasted veggies, mashed potatoes, or rice.
Serves 6
For the Meatballs –
- 2 lb. 1915 Farm Grassfed Ground Beef
- 3 tbsp. butter or olive oil
- 1 small onion, diced
- 1 large egg, plus 2 egg whites
- ½ c. of bread crumbs or 6 tbsp. of “baking blend”
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 4 tbsp (1/2 stick) butter
- ¼ c. “baking blend” or flour
- 3 ½ c. beef or chicken broth
- ½ c. sour cream or plain Greek yogurt
- ½ tsp. onion powder
- 2 tbsp. parmesan or nutritional yeast
- Salt and pepper, to taste
- Chopped parsley, garnish
INSTRUCTIONS
Add additional butter or oil to pan, cook meatballs over medium until cooked through and browned on all sides, about 6 minutes. These can be crowded together in the skillet. Transfer to a paper towel lined plate. To make the sauce, melt the butter in the same skillet. Add flour or baking blend gradually, whisking constantly and scraping up the meat crispies remaining in the pan. Whisk until thickened.
Add the broth and seasonings and simmer until the sauce becomes somewhat thickened. Stir in sour cream, whisking well. Return the meatballs to the skillet and simmer until they are cooked through, about 8 to 10 minutes, and the sauce is thickened. Add more broth if sauce gets too thick. Garnish with parsley and serve.
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