|Have you heard? I have a new book coming out that I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It's called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You and it's available for pre-order now.|
Not a single family party goes by without a crock of Swedish meatballs in my family. But it’s not always one person who makes them. You have my cousin G who took the generational torch in making Swedish meatballs at gatherings, but this last Christmas my cousin A made them (she also warned everyone against eating them.)
Meanwhile I’ve been hanging on to this ketogenic-friendly Swedish meatball recipe, which I just loooooove. Well, everything except for waiting 20 minutes for the sauce to reduce, which incidentally takes even longer if you’re too lazy to wash a normal skillet and use a small one instead (if you follow me on Instagram, you saw my instastory and know I’m guilty.)
Regardless, this recipe is one of my favorites, and I know you and your whole family will love it!
- 2 lbs ground meatloaf blend (or 1 lb ground beef and 1lb ground pork is fine)
- 1 cup shredded mild Cheddar cheese
- 1 large egg
- 1 tbsp water
- 1/4 cup diced onions
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 4 tbsp salted butter
- 1.5 cups chicken broth
- 1.5 cups heavy (whipping) cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Preheat oven to 400 degrees F and preheat a slow cooker to low.
- Line a large baking pan with parchment paper
- In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg and allspice.
- Roll the mixture into 1.5 inch meatballs and arrange them on the lined baking pan (may require two depending on how large your pan is -- makes about 24 meatballs)
- Bake for about 20 minutes or until a thermometer reads 140 degrees F.
- Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat.
- Once it begins to simmer, reduce the heat to low and let continue simmering for about 20 minutes until it reduces in half (stir frequently, especially toward the end).
- Stir in the mustard and Worcestershire sauce.
- Pour the sauce into a slow cooker and add the meatballs when they're ready.
- Cook on low for about 2 hours so the meatballs can marinate.
- Stir every half hour or so, covering all the meatballs, and don't cook in the slow cooker longer than two hours, or the sauce may start to separate.
- That last instruction is key. If you don't mix and cook too long, the cream in the sauce will begin to separate (yep, I cooked it for 4 hours once and it still tasted fine but was much less pleasant to look at after 4 hours! Live and learn!)
- MACROS: Calories 773 // Fat 50g // Protein 74g // Cholesterol 347mg // Carbs 3g // Fiber 0g // Net Carbs 3g
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)