Swedish Meatballs

By -
So, I've been trying out the Keto diet and so far I kind of like it.  It can be hard not to eat the yummy carbs, but everything I eat is so flavorful because of the delicious fat.  Here is a recipe I found at http://www.skinnytaste.com/swedish-meatballs/ I modified it a little bit to make it more keto friendly and I thought it was so delicious that I had to share. 

 Swedish Meatballs
Ingredients:
  • 1 tsp olive oil
  • 1 small onion, minced (about 3/4 cup)
  • 1 clove garlic, minced
  • 1 celery stalk, minced
  • 2 tsp dried parsley
  • 1 lb ground beef
  • 1 large egg
  • 2 Tbsp ground flaxseed meal
  • 2 Tbsp Parmesan cheese
  • 1 tsp seasoned salt (or less to taste, I thought it tasted great but I am a fan of salt)
  • 1/4 tsp black pepper
  • 1 14.5 oz can beef broth
  • 2 oz cream cheese
Directions:
In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg, onion mixture, ground flaxseed, parmesan cheese, seasoned salt, and pepper. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half). Mine made 21 meatballs.
Add beef broth to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to the pan and simmer a few minutes to thicken, then pour over meatballs.  You can serve them over noodles or just plane with a side of veggies. Yummy. 

Comments

Post a Comment

Popular posts from this blog

Crunchy Oven-Fried Fish

By -
Image
First of all, I think this is a great idea and I hope everyone will post lots of their favorite recipes.  I feel like I call for recipes all the time, especially mom, so this is a good way to share and keep them organized in one place too, so thanks Rachel! I'm making this fish tonight, and it's really yummy so I thought I would post the recipe for you guys to try.  I love, love, fried fish and it's really tempting to order it all the time with all the great seafood we have out here in MA, but it's not the healthiest choice.  I found this recipe in a recent Weight Watchers magazine and decided to try it, as it claims is is just like the "reel" deal, and I have to say, it is about as close as you can get. Enjoy! Prep: 20 min - Bake: 20 min - Serves: 4 1/4 C all-purpose flour 3 large egg whites 1/3 C fat-free mayonnaise 2 T all-purpose flour 3/4 t paprika 1/2 t garlic powder 4 high-fiber crispbreads, crushed 1 1/2 t olive oil 1/4 t salt 1/4 t black
Read more

Spaghetti Sauce

By -
Here is my spaghetti sauce recipe for those of you who thought it was so good.  1 pound ground beef (optional) 1 tablespoon olive oil 1/2 cup onion chopped 1 small zucchini chopped 4 mushrooms chopped (or however many you like) 1/2 teaspoon garlic powder 1 (6 ounce) can tomato paste 2 (8 ounce) cans tomato sauce* 1 1/4 cups water 2 teaspoons salt 1 teaspoon Worcestershire sauce 1 tablespoon sugar 1/2 teaspoon basil 1/2 teaspoon black pepper 1 tablespoon parsley flakes 1. In a saucepan, heat olive oil and cook onion, zucchini, and mushrooms until onion is transparent.  Set aside. 2. Brown ground beef. Drain.  Add vegetables to the beef. (or if you want vegetarian just skip the meat.) 3. Add garlic powder, tomato paste, tomato sauce, and water. 4. Add remaining ingredients. 5. Simmer uncovered for 30 minutes. 6. Serve over cooked pasta of choice with grated Parmesan cheese if desired. *You can do 2 cans tomato paste with 2 1/2 cups of water if you prefer, or you
Read more

Canned Salsa

By -
Ingredients: 1/2 Bushel of tomatoes (5 gallon bucket), peel and cored 8-10 Jalapenos, chopped and seeded 15-25 Anaheim chili peppers, chopped and seeded 2 garlic cloves, minced 5 large onions, chopped 1/2 cup non-iodized salt 1 Tbs cumin 1 Tbs oregano 1 cup vinegar 12 oz tomato paste 2 Tbs Sugar Preparation Instructions: Blanch tomatoes by placing in boiling water for 30-60 seconds and then removing them to ice water.  Peel and core tomatoes.  Seed and roughly chop the peppers.  WARNING!! Wear gloves to cut the peppers to avoid burning your hands!!!!  Peel and roughly chop onions.  Use a food processor or blender to chop salsa to desired consistency or you can mash or cut with a knife if you don't own a food processor.  Place all of the ingredients in a large sauce pot.  Bring mixture to a boil.  Let simmer for 10 minutes.  *Some people I know let their salsa simmer for and hour or two so that it is thicker.  You don't really have to do that, but you can if yo
Read more