Swedish Meatballs

Swedish Meatballs

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.



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