Swedish Meatballs
A great appetizer or meal that is full of flavor.

Ingredients:

Meatballs:
¾ lb. Ground Grass Fed Beef
½ lb. Ground Omega-3 Pork
2 Tbsp. Macadamia Nut Oil divided in half
½ c white onion finely diced
2 cloves garlic minced
½ c pork rinds grounded
⅓ c Parmesan cheese
1 large egg whisked
⅓ c milk or heavy cream
1 tsp seasoning salt
¼ tsp oregano
¼ tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp pepper

Sauce:
2 Tbsp. grass-fed butter
½ c heavy cream
1½ c Grass-fed Beef Broth
1 cube chicken bouillon granules
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
1 tsp dried parsley
1 tsp Italian seasonings
2 Tbsp. garlic powder
1-2 Tbsp. cayenne pepper
1 Tbsp. red pepper flakes
1 c sour cream or 1 c cream cheese at room temperature

Instructions:

1. Heat half of the macadamia nut oil in a skillet over medium heat.
2. Add the finely diced onions and garlic. Soften for five minutes. Set aside and let cool.
3. In a large bowl, combine the pork rinds, Parmesan cheese, whisked egg, milk or cream, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Mix all together.
4. Roll meat into 1½-inch meatballs and place on a greased foiled cookie sheet.
5. Transfer to the fridge and let them chill for 15 minutes.
6. Preheat oven to 425°F.
7. Place meatballs in oven for 12 to 15 minutes.
8. Combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, butter and restvof seasonings in sauce ingredients in a medium to large pot. Boil for a few minutes then turn down to medium.
9. Add milk/cream and sour cream/cream cheese and cook for two minutes, stirring continuously, until it begins to boil. Turn heat down to low.
10. Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over cauliflower rice, spaghetti squash, zucchini noodles or serve just as an appetizer.

Enjoy.

Submitted by Sandra Slanker