Comfort food meets, gourmet treat with my Swedish Maitake Mushroom Meatballs Recipe! Tender meatballs in a creamy Keto friendly gravy, for all the flavor you crave without any of the guilt!
Fall is my favorite season, not only for the cooler weather but also for the Maitake Mushrooms!
And I’m obsessed with healthy versions of comfort food, like these Swedish Meatballs with Mushrooms!
What are Maitake Mushrooms?
Commonly known as maitake, hen-of-the-woods, ram’s head and/or sheep’s head mushrooms, Grifola Frondosa is a polypore mushroom that grows in clusters at the base of trees, particularly oaks in the late summer and early fall in China, Europe, and North America.
Maitake mushrooms grow in large clusters of spoon like leaves from a thick central stalk, that are much firmer in texture than your standard white button mushroom.
It is not uncommon to find multiple maitake mushrooms that are well over 1 foot wide in diameter and weighing several pounds each around a singular tree, year after year. On abundant years we will pick over a hundred pounds per season, making this Swedish Maitake Mushroom Meatballs Recipe a great way enjoy a bountiful harvest!
Maitake mushrooms can be found at many better grocery stores, some Asian markets and/or your local farmers market. They can also be purchased online; both fresh and dried.
Why should you use Mushrooms in your Meatballs?
Not only are mushrooms a delicious addition to meatballs, they also provide that soft texture in place of using carb-heavy, gluten and grain containing, bread crumbs that are often used.
Additionally, Maitake Mushrooms are known for their health boosting medicinal properties!
How do you make Maitake Mushroom Meatballs?
The key to these delicious gluten free mushroom meatballs is using my All-Purpose Mushroom Meat Mixture!
I’ve been using a wide variety of mushrooms in place of bread crumbs in recipes like meatballs Salisbury steak, meatloaf and stuffed peppers for years.
And have perfected the recipe for a universal meat mixture containing mushrooms that you are going to LOVE!
How to Make Swedish Mushroom Meatballs with Gluten-Free Gravy
To get started you’ll need to make up a batch of my All-Purpose Mushroom Meat Mixture. You can use any variety of mushroom in the meat mixture but for this recipe I strongly recommend using maitake mushrooms.
And to give your basic mushroom meat mixture that ‘Swedish’ flare, you can add some nutmeg and all spice, if desired.
Next you’ll need to roll it into meatballs. For these Low Carb Swedish Meatballs, I suggest using a Large Dough Scoop for consistent sized meatballs of roughly the size of a golf ball.
Then place your maitake mushroom meatballs onto baking sheet with sides lined with unbleached parchment paper.
Bake your Keto Swedish Meatballs at 350F for 30-40 minutes or until they reach 160F internal temperature.
Remove the meatballs from the baking sheet but save those juices/drippings they are what will make the gravy along with beef bone broth, glucomanan and heavy cream.
I recommend using a wireless meat thermometer to make sure my meatballs are cooked through, without overcooking. Notice how juicy those meatballs look!
Serve your Mushroom Meatballs with sautéed Maitake Mushrooms and gravy. Garnish with fresh chopped parsley and a dollop of sour cream.
During peak maitake mushroom season, when we have a bountiful forage I will make up several batches of these keto Swedish meatballs and vacuum seal them freezer for an easy meal prep!
You can’t go wrong with a freezer full of delicious gluten free meatballs! Not only are they delicious in a Swedish Style Gravy but also served with a tomato sauce or even eaten all by themselves!
If you like this Swedish Maitake Mushroom Meatballs Recipe, try these next!
- Creamy Morel Mushroom Barley Soup
- Keto Cheese Stuffed Zucchini Boats with Chanterelle Mushrooms
- Pressure Cooker Wild Mushroom Broth
- Wild Mushroom Paella with Chanterelles and Black Trumpet Mushrooms
- Pickled Maitake Mushrooms {aka Sheep’s Head or Hen of the Woods}
Yours in Health,
Swedish Maitake Mushroom Meatballs Recipe
Equipment
Ingredients
- 1/2 batch All-Purpose Mushroom Meat Mixture <– Recipe, made with maitake mushrooms
- 1/4 teaspoon nutmeg optional
- 1/8 teaspoon all spice optional
- 2+ cups Maitake Mushroom cleaned and broken into leaves
- 1 tablespoon Organic Grass-Fed Butter or Ghee
- 2 cups bone broth Beef, chicken or pork
- 1 teaspoon Glucomannan
- gravy master optional
- 1/4 cup Heavy Cream, A2 Pasture Raised
- fresh parsely, chopped optional, garnish
- Sour Cream (organic, cultured) optional, garnish
Instructions
- Preheat oven to 350F, line a baking sheet with parchment paper.
- Add nutmeg and all spice to your mushroom meat mixture. Then roll mushroom meat mixture into balls using your hands and place on prepared baking sheet.
- Bake meatballs at 350F for 30-40 mintues or until the internal temperature reaches 160F.
- While your meatballs are baking, in a large sided-skilled saute maitake mushrooms in ghee. Season with sea salt. Set aside.
- Remove meatballs from the pan and set aside, save the pan drippings.
- In your blender, combine pan drippings, bone broth, glucomanan and gravy master*, if desired. Blend until smooth.
- Add the gravy mixture into the skillet with the cooked mushrooms, add meatballs. Bring to a simmer for 2-3 mintues for everythign to be evenly heated.
- Just before serving, stir in the heavy cream.
- Garnish bowls of swedish meatballs with fresh parsely and a dollop of sour cream. Enjoy!