One Pan Swedish Meatballs
Taking a time-consuming dish like swedish meatballs, and cutting the cooking time in half is a great way to maintain healthy habits on a weeknight. Buying quality prepackaged and seasoned swedish meatballs and no-cook shirataki noodles means this can be a dinner served up in 30 minutes.
1 pkg Liviva Shirataki Fettuccine
1 pkg pre cooked swedish meatballs
1 tbsp butter
1 tbsp olive oil
3 tbsp arrowroot powder
4 cloves garlic
2 cups beef broth
1/2 cup cashew cream (or full fat coconut milk)
¼ fresh parsley
- Prepare pasta according to package directions. Set aside.
- In a large skillet, over medium heat melt a tbsp each of butter and olive oil. Cover and warm the meatballs for about 15 minutes or until cooked through. Remove the meatballs from the pan.
- Scrape the remaining charred bits off the bottom of the pan and slowly sprinkle arrowroot powder on top. Stir until you’ve created a paste.
- Mince the garlic, add to the pan and saute until fragrant.
- Pour in the beef broth and simmer (approx 10 minutes), until the liquid has reduced to a gravy.
- Add the meatballs, coat them in sauce and stir in the cashew cream and shirataki noodles. Stir until fully combined and the noodles are warm. Remove from heat.
- Top with freshly chopped parsley, salt and pepper to taste and serve hot.
- If you’d like to serve for 4 and prefer more noodles than meatballs, I’d recommend adding an extra package of shirataki fettuccine.
- Leftovers will keep for up to 4 days in the fridge.
- To save on cooking time, you can defrost the meatballs in advance.
- Homemade cashew cream is the best option for this recipe (see the simple cashew alfredo recipe for the how-to) but canned full fat coconut milk works just as well!