Swedish meatballs are yummy. This is a fact of life. This is also why IKEA has a steady lunch crowd.
Homemade, low carb Swedish Meatballs, served alone in a bowl or over mashed cauliflower or spaghetti squash shoots them up on the yummy scale. You don’t need flour to have a flavorful, rich, thick sauce!
Start with these Meatballs, using the Swedish Meatball adaptation.
For the sauce:
2 c. beef broth
8 oz. cream cheese, in 1 oz. pieces
3/4 c. heavy cream
1 tsp. fresh ground nutmeg
1 tsp. fresh ground allspice
1/2 tsp. black pepper
Fresh chopped parsley for garnish (optional)
In a heavy saucepan over medium heat, combine the beef broth and cream cheese until smooth. Add heavy cream, nutmeg, allspice, and pepper. Bring to a simmer; add meatballs to sauce, cover, and turn to low until heated through.
There’s no salt in this recipe, because I find that the ingredients are salty enough. If you use a low or no sodium beef broth, you may need to add some salt. If you want a thicker sauce, add additional cream cheese, one ounce at a time, until it reaches desired consistency.