Swedish Meatballs with Cauliflower Mash

Ingredients

• about 450 g Ground beef
• about 225 g Ground pork
• 1/4 cup Almond flour
• 1 Egg
• 1/4 cup Heavy cream
• 1/2 Onion
• 1/2 teaspoon Allspice
• 1/4 teaspoon Nutmeg
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Butter
• 1 cup Beef broth
• 1 tablespoon Worcestershire sauce(replaces Soy sauce)
• 1 head Cauliflower
• about 113 g Cream cheese
• 1/2 teaspoon Garlic powder

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

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, about 225 g ground pork, 1/4 cup almond flour, 1 egg, 1/4 cup heavy cream, 1/2 onion (finely grated), 1/2 teaspoon allspice, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything together with your hands until just combined, being careful not to overmix.
2. 2Roll the meat mixture into approximately 2.54 cm meatballs. You should have about 20-24 meatballs.
3. 3Melt the 2 tablespoons of butter in a large 30.48 cm skillet over medium-high heat (about 204.4°C / 200°C). Carefully add the meatballs to the hot skillet in a single layer, working in batches if necessary to avoid crowding the pan. Brown the meatballs on all sides for about 5-7 minutes per batch, until they have a nice crust. Remove the browned meatballs from the skillet and set them aside on a plate.
4. 4Pour the 1 cup beef broth into the same skillet. Add the 1 tablespoon Worcestershire sauce. Bring the liquid to a simmer over medium heat (about 148.9°C / 150°C), scraping the bottom of the pan with a wooden spoon to loosen any browned bits left from the meatballs. Let this sauce simmer for 5 minutes.
5. 5Return the browned meatballs to the skillet with the simmering sauce. Reduce the heat to low (about 94°C / 95°C), cover the skillet, and let the meatballs simmer gently for 10-15 minutes, or until they are cooked through and reach an internal temperature of 71°C.
6. 6While the meatballs are simmering, prepare the cauliflower mash. Cut the 1 head cauliflower into florets and steam them in a steamer basket over boiling water, or boil them in water, until they are very tender when pierced with a fork, about 10-15 minutes. Drain the cauliflower very well.
7. 7Transfer the drained cauliflower to a food processor or blender. Add the about 113 g cream cheese, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until the mixture is completely smooth and creamy. Taste and add more salt or pepper if desired.
8. 8Serve the cooked Swedish meatballs spooned over the creamy cauliflower mash.

Substitutions

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