This is the only Swedish meatball recipe I make. I've been making it for years but recently updated the recipe to improve the sauce. Everything is done in one-pot and in 30 minutes. The flavors are restaurant quality. The meatballs have no breading and are spiced to perfection with allspice and nutmeg. They're so flavorful that even my beef eaters don't realize they're eating lean ground turkey! Most low-carb cream sauces use cream cheese and I'm not a fan of the "bite" it lends to most sauces. So instead of that option I use a touch of creme fraiche and vegan Alfredo Sauce to make this taste as close to all cream sauce as we can get. These meatballs might be low-carb and macro-friendly but you'll never guess you're eating something healthy.
This reheats very well and I often make extras so I can have a great lunch the next day. On very low-carb days I serve this with mashed cauliflower from Trader Joe's. On days when I can have a bit more carbs, I serve this with side noodles. Since I rarely use loganberry jam, I typically serve these meatballs with a side of raspberry jam or in today's case some pepper jelly for added heat.
I hope you give this a try. These meatballs are so delicious yet healthy. It makes counting carbs no big deal at all!
RECIPE NOTE
I used Primal Kitchen's Vegan Alfredo. I have no tested this using other products but you can probably use 3 tbs of creme fraiche and omit the Alfredo sauce if you prefer. This will change macros.
MAKEAHEAD
I like to mix and partially cook the meatballs in advance. They can be stored in the refrigerator for several days or frozen and thawed before finishing the dish.
RECIPE
Serves 4Per serving: 282 cals/18.6 total fat/5.4 sat fat/3.6 carbs/.4 fiber/.7sugar/21.6g protein
1 tsp Kosher salt
1 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground pepper
1 pound 93% ground turkey
1 1/2 cups water
2 packets no-sodium chicken granules
1/4 cup Primal Kitchen Vegan Alfredo Sauce
2 tbs creme fraiche
2 tsps Worcestershire Sauce
Slurry 2 tsps cornstarch + 4 tsps water
2 tbs chopped parsley
1 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground pepper
1 pound 93% ground turkey
1 1/2 cups water
2 packets no-sodium chicken granules
1/4 cup Primal Kitchen Vegan Alfredo Sauce
2 tbs creme fraiche
2 tsps Worcestershire Sauce
Slurry 2 tsps cornstarch + 4 tsps water
2 tbs chopped parsley
2 tbs pecorino-romano cheese, optional
Mix together salt, allspice, nutmeg, pepper and turkey in a medium size mixing bowl. Using a tablespoon measuring spoon, scoop 1 tbs of meat and form into a ball. Repeat to make all the meatballs.
If air frying: preheat to 380F. Spray the meatballs with cooking spray. Working in batches, arrange meatballs in single layer and fry for 4 minutes. Turning halfway. They won't be cooked through. That's intentional.
If cooking in skillet: Heat a large nonstick skillet over medium-high heat. Liberally spray with cooking spray. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate. Drain any fat from skillet.
To finish the dish: Heat a nonstick skillet over medium heat. Add water, chicken granules, Alfredo sauce, creme fraiche, Worcestershire sauce. Increase heat to medium-high, and simmer until the liquid is reduced by half, about 5 minutes. Whisk in cornstarch slurry and cook 1 minute more. Add meatballs and simmer for several minutes or until cooked through. Sprinkle with parsley and cheese and serve hot.
Inspired by South Beach Swedish Meatballs
Comments
Post a Comment