14-Day REBOOT – Day Eleven Dinner
My mom handed down a Swedish Meatball recipe years ago that I remember from my childhood. It had been handed down from her Grandmother. I’ve made a few adjustments to make this REBOOT friendly while keeping all the historic flavor and texture.
Her recipe included ground oats in the meat mixture, heavy cream for the gravy and served over a mound of mashed potatoes. By making a lateral shift to ingredients that are less likely to turn to sugar in your system, you can enjoy this comfort recipe and stay true to your healthy lifestyle commitment!
Savor the crispy outside and tender inside of the meatballs. You will not miss the heavy cream in the tasty gravy. And just wait until you try Mashed Cauliflower instead of mashed potatoes! There is no reason to ever go back to the traditional recipe once you try this one.
*Hold out ½ of the cooked batch for Round Two recipe at the bottom of this post.
*THIS RECIPE IS REBOOT & FuN APPROVED
SAUCY SWEDISH MEATBALLS over MASHED CAULIFLOWER
2 pounds grass-fed ground beef
1 organic egg
1 organic egg yolk
¼ cup almond meal
1 teaspoon dried parsley
¼ large onion, grated
Salt & pepper
⅛ teaspoon fresh ground nutmeg
2 Tbls. butter (for frying)
1 cup organic chicken broth
1 Tbls olive oil
Fresh herbs (parsley, thyme are suggested)
Mix all ingredients (except for broth & fresh herbs) and shape into 1″ balls. Fry in batches in a non-toxic skillet over medium heat until almost cooked through.
After all the batches are browned, add 1 Tbls. olive oil and ¼ cup broth. Use wooden spoon to scrape up drippings and bring to a simmer. Then, add the remaining broth and stir up to a simmer.
Transfer all the meatballs back into the skillet. Finish cooking for about 5 minutes and serve warm. Add more broth if it’s not “saucy” enough.
THIS RECIPE FREEZES:
To freeze your Swedish meatballs, line a large Ziplock bag with parchment paper and place meatballs inside.
To reheat, let thaw slightly and transfer to a skillet to reheat. You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.
Go to the MASHED CAULIFLOWER recipe now.
Make Round-Two Meatball Vegetable Soup with leftovers!
1 box Chicken stock or broth
2 Tbls butter
1 cup broccoli, chopped
1 cup celery, chopped
1/2 cup onion, chopped fine
1/2 cup mushrooms, sliced (optional)
2 cups spinach
Leftover Swedish Meatballs
Sautee broccoli, celery and onion in the bottom of a soup pot in 2 tbls. raw butter for 5 minutes. Add stock, mushrooms, spinach and meatballs. Heat through and serve!
– New here? This recipe is made especially for The 14-Day REBOOT plan.