Keto Swedish Meatballs with Cauliflower Mash

Ingredients

• about 450 g Ground Beef
• about 225 g Ground Pork
• 1/4 cup Almond Flour
• 1 large Egg
• 1/4 cup Heavy Cream
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Butter
• 1 cup Beef Broth
• 1 large head Cauliflower
• about 113 g Cream Cheese
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the about 450 g Ground Beef, about 225 g Ground Pork, 1/4 cup Almond Flour, 1 large Egg, 1/4 cup Heavy Cream, the grated 1/2 medium Onion, the minced 2 cloves Garlic, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Mix everything together thoroughly with your hands until it is well combined.
3. 3Roll the meat mixture into small meatballs, about 2.54 cm in diameter.
4. 4Place a 30.48 cm oven-safe skillet over medium heat and add the 2 tablespoons of Butter. Once the butter is melted and shimmering, carefully add the meatballs to the skillet. Brown the meatballs on all sides, which should take about 5-7 minutes.
5. 5Pour the 1 cup of Beef Broth into the skillet with the browned meatballs. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the meatballs reach an internal temperature of 71°C.
6. 6While the meatballs are baking, prepare the cauliflower mash. Place the large head of Cauliflower into a steamer basket over a pot of boiling water. Steam for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork.
7. 7Carefully transfer the steamed cauliflower to a food processor or blender. Add the about 113 g Cream Cheese, 1 tablespoon of the Butter (from the 2 tablespoons listed for browning meatballs), the 1/4 teaspoon Nutmeg, the remaining 1/2 teaspoon Salt, and the remaining 1/4 teaspoon Black Pepper. Blend until the mixture is completely smooth and creamy.
8. 8Serve the baked meatballs spooned over the creamy cauliflower mash.

Substitutions

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