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Swedish meatball
Stroller Envy

Creamy Swedish Meatballs

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 egg, beaten
  • 1/4 cup almond flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 4 oz cream cheese, softened
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chopped parsley, optional

Method
 

  1. Combine 1 pound ground beef, ½ pound ground pork, 1 beaten egg, ¼ cup almond flour, ½ teaspoon nutmeg, ½ teaspoon allspice, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl.
  2. Mix gently with your hands until just combined (don't overmix or the meatballs will be tough).
  3. Roll into about 20-24 meatballs, 1½-inch wide.
  4. Heat 2 tablespoons butter in a large skillet over medium-high.
  5. Brown the meatballs in batches, turning to sear all sides, about 6-8 minutes total. They don't need to be cooked through yet.
  6. Remove meatballs to a plate and reduce heat to medium.
  7. Whisk 4 oz cream cheese and 1 cup beef broth into pan until cheese melts.
  8. Stir in heavy cream, Dijon and Worcestershire. Keep the sour cream aside.
  9. Return meatballs and simmer gently for 10-12 minutes, until centers reach 160°F. Take off the heat and stir in sour cream; do not boil after adding it.
  10. Adjust salt and pepper to taste.
  11. Garnish with fresh parsley and serve over cauliflower mash or zucchini noodles.

Notes

Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 6th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.