Swedish Meatball in Cream Sauce (w gluten free option!) w/ 1915 Ground Beef

Swedish Meatball in Cream Sauce (w gluten free option!)

Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below! 

I was looking for an easy skillet dinner to make for my family when I came across a recipe for Swedish meatballs! 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.


Yield: 6 servings

For the meatballs
3 tbsp. butter or olive oil
2 lb. 1915 Farms ground beef
1 small onion, diced
1 large egg, plus 2 egg whites (1/3 c. from a carton)
½ c. of bread crumbs or 6 tbsp. of “baking blend”
1 tsp. garlic powder
Salt and pepper, to taste
For the sauce
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

Heat 1 tbsp of butter or oil in a large skillet over medium heat. Once melted, add diced onion and sauté until onions are translucent, about 3 minutes. Transfer to a large bowl. Add ground beef, eggs, bread crumbs or baking blend, garlic powder, salt, and pepper, and combine with your hands until incorporated. Roll into small meatballs (forming about 30 meatballs). 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.

Pairs well with Pinot Noir, or if you prefer whites, try a dry Riesling or Rousanne (Brennan Cellars version is great!)If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.

If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.

http://houstondinnerclub.com/

1915 Swedish meatballs with grass-fed beef on a plate