Saturday, 5 July 2014

Low-Carb Swedish Meatballs

I'm always on the lookout for ways to reduce refined carbs in my menu. I came across this recipe and made a couple of tweaks. I really like the flavour. It's very, very tasty but the meatball is a bit soft. I'll probably tweak it a bit next time but it is still delicious:
  • 1/2 medium onion, minced 
  • 1 teaspoon butter 
  • 2 teaspoons olive oil
  • 4 ounces Monterey Jack cheese
  • 1/2 cup 2% cottage cheese 
  • 1/2 cup light cream cheese 
  • 1 large egg 
  • 1.5 teaspoons nutmeg 
  • 1.5 teaspoons allspice 
  • 1.5 teaspoons sea salt 
  • ½ teaspoon freshly ground black pepper 
  • 1/2 pound lean ground beef 
  • 1/2 pound ground pork 
Saute onion in butter/olive oil until translucent, then remove from heat, and cool for 10 minutes.

While onions are cooling, shred the hard cheese, and then mince the shreds to a fine crumble in a food processor. Set aside.

In a mixing bowl, combine cottage cheese, cream cheese, and egg and whisk. Add the spices, salt, and pepper and mix. Add onions and hard cheese and mix until smooth. Add the beef/pork and mix until all ingredients are combined into a non sticky "dough". Roll into a small ball. Place the meatballs on a cookie sheet, and bake at 350ºF until cooked through and brown, about 20-25 minutes.