I have been on a taco kick recently & we have been cycling through all of my go-to recipes. So, I wanted to shake it up with something a little different last night - Swedish Meatballs! I found this recipe by Ahead of Thyme (LINK) and made a few minor tweaks to accommodate what I had on hand, it was outstanding.
2. Take a hefty spoonful, or pinch a good chunk off, and roll into meatballs. Set aside.
3. In a large skillet, heat butter over medium high for a few minutes until melted butter is sizzling hot. Add meatballs & cook until brown. Turn them GENTLY & regularly to get brown on all edges. Then, set aside.
4. Now, add the olive oil to that buttery meatball crumble goodness. Let heat for about a minute, until it's all sizzling hot again. Then, whisk in flour. I let it bubble & thicken into a good tan roux.
5. Next, whisk in the water + caldo de res (or beef broth) & sour cream. Keep whisking frequently for another couple of minutes until it's all starting to thicken.
6. Stir in dijon mustard & Worcestershire sauce. Season with salt & pepper, taste & adjust seasonings.
7. Add meatballs back into the skillet (carefully-ish, I broke a couple) & stir about to coat well. Cover the skillet & continue cooking over medium heat until the meatballs are cooked through - approximately 5-10 minutes. Meat thermometer should read at least 165*F in the center of the meatballs.
8. Remove lid & continue to stir the cream sauce until it's the desired consistency. We like it thick!
Serve over cooked egg noodles or zucchini noodles for lower carb option.
Full keto/low carb - switch the bread crumbs & flour for almond flour or crushed pork rinds!
I also served this with frozen peas, boiled with 2 Tbsp butter, 1/2 cup of water, healthy sprinkle of caldo de res bouillon, and a healthy sprinkle of our favorite steak seasoning.