Active time: 20 minutes Total time: 40 minutes
Quick and comforting, this keto-friendly meal features tender meatballs flecked with dill in a creamy mushroom sauce spooned over mashed cauliflower. A little xanthan gum thickens the sauce in lieu of wheat flour; look for it in the baking aisle.
You can play with the amount of fat in this recipe by changing the type of ground beef you use. Use 80% lean ground beef to get more fat or 90% lean ground beef to make a healthier version of this recipe.
Keto Swedish Meatballs With Cauliflower Mash
For the meatballs
- 8 ounces (227g) lean ground beef
- 8 ounces (227g) ground pork
- 1 large egg
- 1/4 cup (30g) fine almond flour
- 1/4 cup (2g) chopped fresh dill, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 ounces (113g) cremini mushrooms, sliced
- 1 1/2 cups (355ml) beef bone broth
- 1/4 cup (57g) cream cheese
- 1/4 teaspoon xanthan gum
For the cauliflower
- 1 medium head cauliflower, cored and broken into florets
- 2 tablespoons grass-fed butter
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated
In a large bowl, mix the ground beef, pork, egg, 2 tablespoons dill, allspice and salt. Form into 20 meatballs, about 1 tablespoon each.
Place a large nonstick sauté pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 6 minutes. Transfer meatballs to a plate; they’ll finish cooking later.
Add the oil to the pan. When it’s hot, add the onion and mushrooms. Cook, stirring occasionally, until vegetables begin to brown, 4 minutes. Return meatballs to the pan and add the bone broth. Reduce heat to medium-low, and simmer until meatballs are cooked through, 7 minutes. Reduce heat to low.
While the meatballs cook, steam the cauliflower over boiling water until very tender, 10–12 minutes. Drain and return to the pot. Add the butter, salt and nutmeg and mash with a potato masher until smooth. (For very smooth mash, process the ingredients in a food processor.)
Move some of the meatballs aside in the pan and whisk the cream cheese into the sauce. Sprinkle in xanthan gum, stir gently, and simmer uncovered until thickened and bubbly, 4 minutes. Serve the meatballs and sauce spooned over the cauliflower mash and sprinkle with remaining dill.
Serves: 4 | Serving Size: 5 meatballs, 1/2 cup (118ml) sauce, 2/3 cup (130g) cauliflower mash
Nutrition (per serving): Calories: 501; Total Fat: 35g; Saturated Fat: 13g; Monounsaturated Fat: 10g; Cholesterol: 148mg; Sodium: 566mg; Carbohydrate: 16g; Dietary Fiber: 6g; Sugar: 6g; Protein: 31g