Low Budget Recipe: Creamy Swedish Meatballs (recipe in the comments)

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Creamy Swedish Meatballs (recipe in the comments)

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4 COMMENTS

  1. A decadently rich and creamy gravy smothers these perfectly seasoned Swedish Meatballs, simply pair them with egg noodles for an amazing dinner.

    Whether you are wanting a taste of Sweden or just visiting Ikea, what could be better than a bowl full of Swedish meatballs? Fatty, meaty, rich, and all smothered in gravy, this recipe for Swedish Meatballs is the ultimate comfort food. (These are also better than restaurants, just saying.)

    Meatballs Ingredients:

    1 pound Ground Beef

    1 small Onion diced

    2 cloves Garlic finely chopped

    ¼ cup Almond Flour

    1 teaspoon Salt

    [Get Full Recipe here](https://recipelogy.com/creamy-swedish-meatballs-recipe/)

  2. Funny thing is that we almost never use allspice, xathan gum etc. And do not serve with noodles…

    Potatoes: mashed, boiled, fries is preferred. Never baked potato. Serve with lingonberries or broccoli and cauliflower.

  3. Ingredients

    Meatballs Ingredients:

    1 pound Ground Beef

    1 small Onion diced

    2 cloves Garlic finely chopped

    ¼ cup Almond Flour

    1 teaspoon Salt

    ½ teaspoon Pepper ground

    ¼ teaspoon Allspice

    1 large Egg

    2 tablespoon Olive Oil

    Cream Sauce Ingredients:

    1 tablespoon Salted Butter

    1 cup Beef Stock

    ½ cup Heavy Cream

    1 teaspoon Mustard Powder

    ½ teaspoon Salt

    ¼ teaspoon Pepper ground

    ½ teaspoon Nutmeg ground

    ½ teaspoon Xanthan Gum

    1 tablespoon Parsley chopped

    Swedish Meatballs Instructions

    Place all the Swedish meatballs ingredients, except the oil, into a mixing bowl. Mix well.

    Roll into balls that are about 2 tablespoons worth of mixture (you can use a cookie scoop to make this step easier). We got 24 meatballs.

    Place a cast-iron skillet over high heat and add the oil.

    Saute the meatballs, adding a few at a time to the skillet, to avoid overcrowding. Turn the meatballs until browned on all sides and cooked through. Spoon onto a plate.

    Keep the skillet on the heat, including all the little bits left by the meatballs in the pan.

    Add the butter, then once melted add the beef stock, cream, mustard powder, salt, pepper, and nutmeg. Whisk together.

    Bring to a simmer then whisk in the xanthan gum. Continue to simmer until thick, about 8-12 minutes.

    Add the meatballs back in and simmer for about 3 minutes, until the meatballs are hot.

    Sprinkle the Swedish Meatballs with parsley.

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