Swedish Cauliflower Meatballs with a Creamy Mushroom Gravy
Swedish meatballs is one of my all time favorite recipes that I’ve updated to make just a bit healthier for my family. I love adding cauliflower to a traditional meatball recipe because it loads them with veggies that my kids may otherwise not eat. This dish is low carb and can be eaten just as it is, or you can make a side of egg noodles to pour the sauce and meatballs over. Either way, it’s sure to please a crowd.
Ingredients
Meatballs
Mushroom Gravy
Instructions
Meatballs
  1. In a large bowl, mix ground beef, cauliflower, egg, milk, bread crumbs, onion, salt, nutmeg, and mustard. Roll into 40-1 inch balls.
  1. In a large saucepan, heat oil over medium heat. Add meatballs; brown 10 minutes, turning as needed. Cauliflower makes the meatballs soft, so handle them gently.
  2. Drain meatballs on a paper towel. All them to cool completely before freezing.
Creamy Mushroom Gravy
  1. In a medium saucepan, stir together mushrooms, water, and salt.
  2. Heat to boiling; reduce heat and simmer, covered, 10 minutes.
  3. Stir together milk and corn starch until smooth. Add to mushroom mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute.
  4. Allow the gravy to cool completely before freezing.
Recipe Notes

*HOW TO FREEZE*

  1. Separately store meatballs and mushroom gravy in freezer safe containers. Allow both to thaw.
  2. Simmer the meatballs in the mushroom gravy for 25 minutes before serving.

 

 

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