Keto Swedish Meatballs

3  lb.		Ground Beef
6		cloves Garlic finelies chopped
3  ounces		Pork Panko Crushed Pork Rinds
1-1/2  teaspoons		Salt
1-1/2  teaspoons		Pepper ground
1  teaspoon		Allspice
3		large Eggs
9  tablespoons		Salted Butter, separated, 6 then 3
1  tablespoon		Better Than Bouillon Beef Base
1-1/2  cups		Heavy Cream
1  tablespoon		Mustard Powder
1-1/2  teaspoons		Salt
1  teaspoon		Pepper ground
1-1/2  teaspoons		Nutmeg ground
1-1/2  teaspoons		Xanthan Gum
3  cups		Tap Water

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Swedish Meatballs ingredients. The serving size for any ingredient in Keto Swedish Meatballs may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place all the meatballs ingredients, except the oil, into a mixing bowl. Mix well.
Roll into balls that are about 2 tablespoons worth of mixture (you can use a cookie scoop to make this step easier).
Place a pan over high heat and add the butter.
Saute the meatballs, adding a few at a time to the skillet, to avoid overcrowding. Turn the meatballs until browned on all sides and cooked through. Spoon onto a plate.
Keep the pan on the heat, including all the little bits left by the meatballs in the pan.
Add the butter, then once melted add the beef stock, cream, mustard powder, salt, pepper, and nutmeg. Whisk together.
Bring to a simmer then whisk in the xanthan gum. Continue to simmer until thick, about 8-12 minutes.
Add the meatballs back in and simmer for about 3 minutes, until the meatballs are hot.