This information is brought to you by Bare Bones Bone Broth. All opinions are my own.
Have you heard about all the health benefits of bone broth? It’s an amazing liquid that is an anti-inflammatory, immune-boosting, skin-tightening, age-reversing, liquid with energizing nutrients like collagen, gelatin, amino acids and minerals.
Real bone broth takes over 20 hours to make, and that’s after you’ve found the right ingredients. The nutrients in bone broth are only as good as the ingredients used – grass-fed, pasture-raised bones, fresh organic herbs and spices, can be difficult and expensive to find.
Bare Bones makes premium organic and non-GMO bone broth made from the bones of 100% organic and grass-fed animals. Their bone broth is shelf stable without the use of preservatives, additives or anything funky. Just pure essential protein and collagen-rich goodness, nothing else – 10g protein, 0g sugar, 0g carbs, 60 calories.
I have read so many great things about bone broth that I was excited to try Bare Bones bone broth. So I added it to a Swedish meatball recipe. It’s easy to throw together and the gravy is full of delicious and amazing bone broth!
This recipe has some ingredients you probably don’t use very often but you should! The first is nutritional yeast. It has a strong nutty, cheesy, or creamy, flavor which makes it popular as an ingredient in cheese substitutes. It gives the sauce a cheesy flavor without all the extra calories from cheese.
The other ingredient is xanthan gum. It’s a thickening agent that can be used in place of flour. A little of it thickens very well. You don’t have to use this ingredient but your sauce will not be as thick. I can find both of these ingredients at the grocery store. (Usually on the spice or baking aisle.)
Now lets get to the recipe! I can’t wait to use my bone broth in more recipes. It is so good for you and it adds so much flavor to the meal.
- 1 pound ground beef
- 1 egg
- 3 Tablespoons flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt (to taste)
- 1 Tablespoons butter
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 16 oz pouch of Bare Bones beef or chicken bone broth (2 cups)
- 1 Tablespoon nutritional yeast
- pinch of salt and pepper
- ½ teaspoon xanthan gum
- 2 Tablespoons sour cream
Make the meatballs:
- In a medium sized bowl combine the ground beef, egg, flour, garlic powder, onion powder, and salt. Mix until well combined.
- Shape videos into small balls. (I made about 24 meatballs.)
- In a frying pan melt the butter. Place the meatballs into the pan and cook until all sides are brown. Remove and set aside. (You will finish cooking them in the gravy.)
Make the gravy:
- In the same pan you made the meatballs melt the butter and add the flour to make roux. It will thicken slightly.
- Add the 16 oz pouch of Bare Bones beef bone broth and whisk until combined.
- Then add the nutritional yeast and salt and pepper.
- Let the mixture simmer for about 5 minutes and sprinkle the xanthan gum while whisking. (This will thicken the gravy but you can omit it if you don’t have it.)
- Finally add the sour cream and whisk well.
- Add the meatballs and let simmer for about 10 minutes until fully cooked.
Serve with zucchini noodles and a side salad for a delicious and filling meal.