from Laura La Gassa
I don’t call this Swedish Meatballs because it’s too carby and too much work to add the bread and flour and make little balls. So we’re left with just Meat.
1/2 cup minced onion
4 tbsp. butter
1 1/2 lb. ground meat
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. pepper
1 tsp. nutmeg
1 tsp. paprika
1 cup water
3 tbsp. Atkins Bake Mix or other low-carb flour
1 cup sour cream
1/2 tsp. dill (dried, or 1 1/2 tbsp. minced fresh)
Cook the onion in 1 tbsp. butter until soft, about 4 minutes.
Mix the meat, eggs, salt, pepper, nutmeg, and paprika in a bowl. Add the onions and mix well.
Melt the remaining 3 T butter in a frying pan on medium heat. Put the meat mixture into the pan when hot, and let it cook for a while as one big chunk (it helps to spread the meat out like an omelette). When it’s brown on one side, break up the meat into smaller chunks and flip them over to brown the other sides. Continue cooking until the chunks are browned and cooked through, then remove them from the pan.
Turn the heat down to low, and add the water. Using a sifter or strainer (to avoid lumps), sprinkle the Atkins Bake Mix into the pan while stirring. Cook for about 5 minutes, or until thickened.
Add the sour cream, a spoonful at a time, stirring until well mixed. Add the dill, and mix well. Add back the meat, and cook on low for about 10 minutes.
Carb count: About 22 for the whole batch.