Using finely chopped mushrooms in this Swedish Maitake Mushroom Meatballs Recipe is the key to some of the most tender and flavor filled meatballs you'll ever eat! This delicious mushroom meatball recipe is grain-free, gluten-free, low-carb and keto friendly.
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!
Gravy Master is an optional addition. It will give your gravy additional beefy flavor and a darker brown color. My mom used it to enhance her brown gravies and I use it occasionally for a little extra punch to my recipes.