Main dish
Swedish Meatballs
PrepPr30 minCookCk25 minTotalTot55 minServesSrv4Ca:PCa:P1:1.0
Ingredients
Meatballs
- 1 large yellow onion, grated
- 1 egg (corn- & soy-free, free-range)
- 1 lb 100% grass-fed ground beef (not too lean)
- 1 tsp Pickling salt
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
Sauce
- 2 tbsp butter
- 1 1/2 cups beef broth or stock
- 1 tbsp bloomed gelatin
- 1/4 cup sour cream (full-fat)
- 2 tbsp lingonberry jam or sauce
- Salt and pepper, to taste
- Optional: 2–3 tbsp einkorn flour (for thickening)
Directions
- Sauté grated onion in 1 tbsp butter until translucent, 3–4 min. Let cool.
- In a bowl, combine cooled onion, beef, egg, salt, pepper, nutmeg, and allspice. Mix gently by hand.
- Chill mixture 20 min, then form into meatballs.
- Fry meatballs in butter over medium-high, browning on all sides. Remove and set aside.
- In a clean pan, melt 2 tbsp butter.
- (Optional) Stir in einkorn flour and cook a few minutes to make a roux.
- Gradually whisk in broth.
- Stir in bloomed gelatin.
- Remove from heat, then stir in sour cream and lingonberry jam.
- Return meatballs to pan and coat in sauce. Serve warm.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 478.825
- Total Fat 122.9g
- Saturated Fat 54.9g
- Trans Fat 6g
- Polyunsaturated Fat 1.6g
- Monounsaturated Fat 4.8g
- Cholesterol 653.3 mg
- Sodium 3811.8 mg
- Carbohydrate 74.4g
- Fiber 5.7g
- Sugar 0.2g
- Protein 137.3g
- Calcium 280.5 mg
- Phosphorus 276.6 mg
- Ca:P ratio 1:1.0
- Vitamin A 168.3 mcg
- Vitamin C 15.2 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.5 mg
- B3 (Niacin) 0.8 mg
- B5 (Pantothenic) 0.6 mg
- B6 0.3 mg
- Folate 81.1 mcg
- B12 0.6 mcg
- Vitamin K 9.6 mcg
- Copper 0.5 mg
- Zinc 1.6 mg
- Selenium 33.1 mcg
