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These super simple Swedish meatballs are made with only 5 ingredients! They are incredibly easy, low carb, Dukan-diet friendly and gluten free (just check your meatball ingredients!)...oh, and seriously delicious!
We eat a hella lot of meatballs in our house. One of my favorite dishes in life is my mom's spaghetti and meatballs. Now that I've been eating lower carb/sugar, I've cut out pasta (crying), but have really relied on meatballs as a staple in our nightly meals. They are so versatile and so we've eaten everything from meatballs doused in tomato sauce and topped with ricotta and parmesean cheese to turkey honey garlic meatballs as an afternoon snack.
We recently spent an afternoon at Ikea designing and procuring elements for a new wall unit in our living area, and the only way I got my family to indulge me on this one was with the promise of a stop to the Ikea cafe followed by the classic exit fro-yo (the best). For lunch, I had a plate of Swedish meatballs and they were sooooo good. I ended up buying a bag of frozen meatballs to take home for a future dinner.
I whipped these up pretty quickly for a weeknight dinner. They are low in carbs, gluten-free (just check your meatball ingredients!), and can also be low in fat. These are going to be a new staple in our house!
5-ingredient Swedish Meatballs
20 meatballs, frozen
1 14oz can low-sodium beef broth
2 Tbsp cornstarch
1/4 C water
1 Tbsp plain Greek yogurt
salt, pepper & parsley to taste
Cook your meatballs according to package directions. I baked mine on a foil-lined tray for 15 minutes @ 450 degrees.
In a skillet over medium heat, bring the beef broth to a boil. Separately, make a slurry with the cornstarch and water by mixing them together to dissolve the cornstarch. Whisk into the broth and continue whisking until incorporated and thickened. Lower the heat. Whisk in the Greek yogurt. Season with salt and pepper to taste. Toss with the meatballs. Sprinkle with parsley. Enjoy!
*I do not count water, salt or pepper as ingredients in this dish
I'm always on the hunt for easy weeknight dinners. The evenings are always so slammed and more often than not I'd be very happy with a small cheese plate or a bowl of cereal and call it a night. I know this isn't healthy or facilitating of a family dinner atmosphere, but unless something is simple and quick, it's just not happening.
Enter this garlicky shrimp. We made this with fresh shrimp from the farm market (and by we I mean Shaun), but it could just as easily be prepared with precooked frozen shrimp from the grocery store (we always have a bag on hand).
Shaun picked up some crusty bread that he broiled with a bit of butter and more garlic in order to soak up the sauce. Super easy and comforting, a great weeknight dinner to take you through to the cold weather days ahead. I hope you enjoy!
garlicky lemon shrimp + crusty bread
ingredients for garlicky shrimp:
1 lb shrimp, peeled & deveined
1/4 C lemon juice (freshly squeezed)
2 Tbsp butter, melted
2 garlic cloves, minced
1 tsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried parsley
ingredients for crusty bread:
bread of your choice
1/2 Tbsp butter
1/4 tsp garlic powder
Preheat oven to 425 degrees. Spray baking dish with cooking spray and lay shrimp in dish. In a small bowl, combine lemon juice, butter, garlic, Worcestershire sauce, salt and pepper. Pour evenly over the shrimp. Bake 8-10 minutes and prep the bread. When the shrimp is done, sprinkle with parsley
To make the bread, lay it on a baking sheet. Butter and sprinkle with garlic powder. Broil for 2 minutes (but watch the bread as it broils so as not to burn it!). Serve immediately with the shrimp.
What are your favorite easy weeknight dinners?