These Swedish Meatballs are not only quick and easy to make, but they’re also delicious! You can serve them on their own, or you can serve them over spiralized zucchini (zoodles!) or cauliflower mash.
How To Make Swedish Meatballs
Start by adding the ground beef and ground pork, almond flour, grated onion, allspice, nutmeg, salt and pepper, egg, and heavy cream into a large mixing bowl. Mix everything thoroughly using your hands. Form the meat mixture into 28 equal-sized meatballs.
Heat a skillet over medium/high heat, and melt the butter. Cook the meatballs for about 8-10 minutes, turning every few minutes. Make sure to brown the meatballs on all sides.
You may have to cook the meatballs in multiple batches depending on the size of your skillet. Don’t overcrowd the skillet or the meatballs may not brown evenly. Transfer the meatballs to a plate and cover with foil while you prepare the sauce.
In the same pan, you cooked the meatballs in, melt the other tablespoon of butter. When the pan is hot, pour in the beef stock. Make sure to scrape the bottom of the pan, all the little pieces leftover from the meatballs are where the yummy flavor is!
Stir in the cream, sour cream, liquid aminos, dijon mustard, and season with salt and pepper. Once the liquid has come to a boil, reduce heat to a simmer. Ladle out about ¼ cup of the sauce into a small bowl. Whisk in the xanthan gum and whisk until there are no lumps.
Pour the xanthan gum mixture back into the skillet with the rest of the sauce and stir to combine. Place meatballs in the cream sauce and simmer for 10-15 minutes, until the sauce has thickened and meatballs are cooked through.
Top with chopped parsley before serving. Enjoy!
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- 🔪 Prep 20 mins
- 🔥 Cook 25 mins
- ⏱ Total 45 mins
- 🍽 Yield 7 people
Ingredients
Meatballs
Sauce
Instructions
6 stepsCook the Meatballs
- In a large bowl, add the ground meat, almond flour, grated onion, allspice, nutmeg, salt, pepper, egg, and heavy cream. Mix everything thoroughly together using your hands. Form into 28 equal-sized meatballs (approximately 1.5 oz each).
- In a skillet over medium/high heat, melt the butter and cook the meatballs for about 8-10 minutes, turning every few minutes, making sure to brown all of the sides. (Depending on the size of your skillet, you may have to do this in batches.) Transfer the meatballs to a plate and cover with foil while you prepare the sauce.
Prepare the Sauce
- In the same pan you cooked the meatballs in, melt the butter. When the pan is hot, pour in beef stock and make sure to scrape the bottom of the pan. Stir in heavy whipping cream, sour cream, liquid aminos, dijon mustard, and season with salt and pepper. Once liquid has come to a boil, reduce heat to simmer. Ladle out about ¼ cup of the sauce into a small bowl. Whisk in the xanthan gum making sure there are no lumps. Pour xanthan gum mixture back into the skillet with the rest of the sauce and stir to combine. Place meatballs in the sauce and simmer for 10-15 minutes, until sauce has thickened and meatballs are cooked through.
- Top with chopped parsley. Serve meatballs with sauce as is or over zucchini noodles or cauliflower mash.
Notes
Storing the Swedish Meatballs
These meatballs are great for meal prepping for the week and should last 4-5 days in the refrigerator. Make sure you let them cool before storing them in a glass or BPA-free plastic container.
Re-heating is easy in the microwave for 1 minute. You can also reheat on the stovetop letting the meatballs come back to a simmer while making sure not to overheat. Be sure to only reheat what you’re planning to consume.
For more quick and easy dinner ideas like these Swedish Meatballs, this recipe for Tequila Lime Shrimp takes only 16 minutes, and these Five-Spice Short Ribs are ready in just 20 minutes!
1 Comment
Suzanne
December 21, 2021 at 7:40 amAw, so glad you all loved it!