Extra soft, extra juicy, extra tasty Swedish meatballs 😋 The ones that melt in your mouth and remind you of your childhood. The perfect comfort food for cold January! 🥶
This is my low carb version. No breadcrumbs (just two spoons of flour added to the mince to achieve the right consistency for meatballs 😜) and cauliflower purée instead of mash potatoes.
Ingredients:
For the meatballs:
- 500 g of beef mince
- 1 finely chopped onion 🧅
- 2-3 minced garlic cloves 🧄
- one egg 🥚
- 25 g of butter 🧈
- 2 spoons of all purpose flour (*you could also use breadcrumbs, if you want)
- dry basil 🌿
- fresh parsley 🌿
- salt 🧂
- pepper
- paprika
For the sauce:
- 2 spoons of flour (to make our roux)
- 30 g of butter 🧈 (to make our roux)
- 400 ml of beef stock
- 3-4 spoons of crème fraîche
- 1 spoon of English mustard
- 20 g of soy sauce
For the side:
- 1 large cauliflower
- truffle salt 🧂
- *30 g of parmesan cheese 🧀 – optional
Method: 👩🍳
- Add the butter to a medium pre-heated pan. Add the chopped onion 🧅 and minced garlic granules 🧄 and steam well until soft. You can season to taste with salt, black pepper and paprika
- Cut the cauliflower into florets and boil it until soft
- In a separate bowl mix the beef mince ( you can mix with pork as well), the egg, season to taste with salt, pepper, basil, paprika and add the already sautéed onion and garlic
- Mix well and add 2 spoons of all purpose flour to get the right consistency to form the perfect meatballs
- Wet your hands and form medium sized meatballs
- Melt some butter (in the same pan you used to sauté the onion and garlic) and fry the meatballs until ready on both sides
- Onto our roux – a mixture of equal amounts of flour and a liquid fat (beef stock in our case) that are cooked together. They help thicken the consistency in sauces and stews. When the meatballs are fully ready, remove them and set aside. In the same pan (use the butter that is left) add two spoons of flour and start stirring. Make sure you lower the temperature. It will get lumpy, but don’t worry – just keep stirring. Add a bit of beef stock and stir. Then repeat until you pour about 400ml of the liquid.
- When the roux is cooked to golden brown and it is no longer lumpy, add 3-4 spoons of crème fraîche.
- Add one spoon of English mustard, some soy sauce and add the meatballs back into the sauce.
- When meatballs are in the sauce, sprinkle with fresh parsley. Stir and let it simmer for 5-7 minutes.
- Mash the cauliflower. Season to taste with truffle salt. You can also add grated parmesan cheese, if you’d like.
Enjoy 😋
