Keto has had a meteoric rise to the mainstream in the last couple of years. Once scoffed at for being this decades Atkins, the high-fat/low-card diet has become a firm favorite with the like of Halle Berry and Kim Kardashian to name by a few. It’s impact is now so vast, and it’s popularity to clear, that chains such as Chipotle have developed Keto friendly meals, and bun-less burger options are becoming more and more prevalent across the nation.

Sticking to, or even starting, a Keto Diet is not as difficult as people think! To ease into the Keto lifestyle, consider swapping your go-to potatoes for cauliflower, celeriac, turnips or kohlrabi. This hearty take on a Swedish classic is low in carbs, and high in taste. It’s packed with protein and fats, and is a great introduction to the diet. Pushed for time? Green Bean stocks cauliflower rice!


For Meatballs:

1 lb ground beef

1 large egg

½ white onion

½ tbsp. garlic

½ tbsp. Paprika

Salt and Pepper to taste

½ cup chopped fresh parsley

For Sauce:

1 cup heavy whipping cream

½ cup cream cheese

2 tbsp. Worcestershire sauce

1 tbsp. ground mustard

1 tsp black pepper

1 tsp paprika

For Cauliflower Mash

1 head of cauliflower (cut into thumb-sized florets)

½ cup grated parmesan or strong cheese of your choice

2 tbsps. salted butter

Salt and pepper to taste


Line a baking tray with parchment and set aside. On a low heat, sweat the onion and garlic until soft and spoon into a large mixing bowl, followed by the ground beef, chopped parsley, herbs and egg. By hand, mix all the meatball ingredients together until thoroughly mixed and the parsley is well distributed and with well oiled hands, roll into balls and set on to the lined baking tray.


In a skillet, heat 2-3 tbsp. of oil on a medium heat before batch cooking the meatballs – 2 minutes on each side is sufficient – and set aside. In the same skillet, pour in the cream, cream cheese, Worcestershire sauce, paprika, pepper and mustard and stir until combined. Spoon all the cooked meatballs into the cream sauce, and simmer on a medium-low heat for 10-15 minutes, stirring occasionally.

Bring a pan of slightly salted water to a rolling boil and add the chopped cauliflower. Drain after 5-7 minutes, or when you can easily insert a knife into a floret end. In a food processor, add the cauliflower, butter and cheese and blend on high until smooth. Salt and pepper to taste, and blend again. If you’d prefer a smoother mash, add a few tbsp. of whipping cream and blend again.


Spoon a generous serving of mash into a bowl and topping with the meatballs and sauce. For added flare, sprinkle some of the remaining chopped parsley.

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