Ever have one of those spells where it feels like you just can’t prepare a meal that will make everyone happy all the time?! Shoot, or anyone happy, any of the time? Lately, one of us in particular— not saying any names because I dont want to throw my only son under the bus (this phase better end soon!)— has been complaining a lot lately. “Just to tell you mom…this isn’t my favorite.” So, while the kid is polite, it would be nice to hear a positive comment, at least once in awhile.
Last night….I was successful! Tate said “these are amazing!” and he actually said it TWICE. And then said “Hey, hey, this is even better than IKEA meatballs!!!” Wait…what?!? So apparently he had a sample meatball when the family went to Ikea this weekend while I was working. Anyway, I’m not sure that is a compliment, but I’ll take it. He actually said these were “better…way better!”. YEEEESSS. EVERYONE was happy last night! Me included!! This is definitely a new staple for us. Lots of flavor, but no crazy spices that might offend one of your more picky eaters.
Oh and speaking of kids and picky eating, I’m doing a talk at Dr. Bhatia’s (Dr. Taz) office TONIGHT (8/13) on how food affects our kids and how to prep them for success at school so they can concentrate well and be their very best. It’s from 7:00-8:00 at 1401 Dresden Drive in Brookhaven. Be sure to call the office at 404.814.9808 or email email@example.com to reserve your spot.
Mmmm, these meatballs were so tasty! I have to admit, I’ve never had “swedish meatballs” so the flavor might not be 100% authentic, but they were still really good! I mainly called them “Swedish Meatballs” because of Tate’s IKEA point of reference…
The kids were hungry during pictures so I let them sample our new meatballs…
You see his death grip on her arm?
I really shouldn’t have made dinner so late last night…
Oh and we sautéed the asparagus in some ghee and then poured in the extra gravy. It was so good!
I made enough so we would have leftovers so (about 4 meatballs) so if you have a family smaller than 4, or you don’t want the leftovers, you might want to half the recipe…
- 2 pound grass fed ground beef (makes the best gravy with 80/20)
- 1/4 cup parsley, minced (dried or fresh)
- 3 garlic cloves, minced
- 2 eggs
- 1/2 cup dried onion (it’s all we had but fresh would be great too)
- 1/2 cup almond flour/meal
- 1 3/4 tsp sea salt
- 1/2 tsp black peppercorns
- 1/2 tsp nutmeg
For the gravy
- 1 cups chicken (or beef) broth
- 1 tbsp arrowroot powder
- 1 tbsp cold water
- 1/2 cup unsweetened almond milk (or other dairy alternative)
- Salt and pepper, to taste
- Parsley for garnish
Heat oven to 350F. Mix all of the meatball ingredients together in a large mixing bowl. Then with your hands, mush it all together until well combined. Then form meatballs (about 2″ in diameter). Heat cast iron skillet or pan on high.
Cook meatballs and let them get brown on one side, and then flip (about 4 min on each). Continue to turn the meatballs on the raw sides so they get brown all over. Then cook on 350 for 15 or so minutes. My pan was small so I could only fit half so if your pan is small or you don’t have a oven safe pan, transfer the meatballs to i put a glass dish or baking sheet. While that is cooking keep the grease in the pan and add the chicken broth and almond milk. While that is heating on medium high heat, stir the arrowroot powder and water in a small bowl. Once combined well, stir that in with the rest of the gravy. Add a dash of salt and pepper and allow to come to a boil. Then reduce and let cook for a couple more minutes until it thickens. When the meatballs are done, place them on a plate (or back into the gravy pan) and cover with gravy. Garnish with parsley and enjoy!
Serves 5-6 people.