This is a recipe for all of us who loves traditional gravy to our Swedish Meatballs but living a low-carb lifestyle without dairy and gluten…
500 gram/1lbs. Minced Beef
1-2 tablespoon Better than Bullion (I used kalvfond, try to get your hands on it because it is just unbeatable)
1 tablespoon Dijon Mustard
2 Chopped Garlic Cloves
1 teaspoon Paprika powder
¼ cup Thyme and Tarragon chopped
Salt and Black pepper
1-2 deciliter or ½-1 cup Water
1 tablespoon Tomato Pure
½ tablespoon Soy Sauce (gluten-free)
A splash of kalvfond (better than bullion)
A splash of Balsamic Vinegar
Chopped Thyme and Tarragon
How to: Mix all the ingredients for you meatballs in a bowl. Wet a chopping board as well as your hands before start rolling the meatball, this will make the batter not stick to your hands. Fry the meatballs little by little in a very hot frying pan and remove them to a war pot when they are done and do the same thing with the next batch.
When all the meatballs are fried add water to the frying pan and whisk with a wooden spoon so all the flavors from when you were frying the meatballs mixes in with the water. Add the rest of the ingredients if the sauce gets to thick just add water.