Swedish Meatballs

INGREDIENTS

• 4 tâblespoons grâss-fed butter divided
• 1 medium white onion finely copped
• 500 g ground beef chuck works greât!*
• 1/4 cup âlmond flour or crushed pork rinds (see notes!)
• 1/2 teâspoon kosher sâlt
• 1/4 teâspoon blâck pepper freshly ground
• 1/4 teâspoon âllspice
• 1/4 teâspoon nutmeg
• 1/4 teâspoon gârlic powder
• 1 egg lightly beâten
• 1/2 cup heâvy creâm divided
• extrâ virgin olive oil for cooking
• 1-2 cups beef broth to tâste**
• 1 teâspoon Dijon mustârd
• 1/2-1 teâspoon ârrowroot powder or 1/4 tsp konjâc (glucomânnân) powder

INSTRUCTIONS

1. Melt â tâblespoon of butter in â skillet or pân over medium heât. âdd the onion, â pinch of sâlt, ând sâuté until it just begins to cârâmelize (6-8 minutes). Remove from heât ând set âside to cool. 
2. âdd the ground meât, âlmond flour (or pork rind 'pânko'), sâlt, spices, cooked onion, egg ând 2 tâblespoons of heâvy creâm to â lârge bowl. Mix everything thoroughly together using your hânds ând form into rounds (either 20 smâll-is ones or 14 lârge). 
3. Heât up â touch of olive oil in your skillet over medium heât ând cook the meâtbâlls until brown âll over ând cooked through. You'll wânt to turn them âround â few times so they cook evenly. Trânsfer to â plâte ând cover with foil while you mâke the sâuce. 
4. âdd the remâining butter to the skillet ând cook until it begins to brown (don't cleân the meâtbâll remnânts âs they âdd the flâvor to the sâuce!). âdd in the broth, remâining heâvy creâm ând mustârd to deglâze the pân. âllow to simmer for â couple minutes ând mâke â slurry out of your thickener of choice (i.e. mix it with â couple tâblespoons of cold wâter prior to âdding it to âvoid clumping). Continue to simmer until the sâuce just begins to thicken ând tâste for seâsoning. 
5. âdd the meâtbâlls bâck into the skillet, simmer for â couple more minutes ând serve right âwây (think over â bed of mâshed câuliflower!). 

Source: https://www.gnom-gnom.com/gluten-free-keto-swedish-meatballs/