Beef - Swedish Meatballs

1 large Egg Yolk
0.50 cup, sliced Zucchini
10 oz Beef, Ground, Organic, 85% Lean
0.25 cup Beef broth, bouillon, consomme
2 tbsp Extra Virgin Olive Oil
2 tbsp Cream Cheese
1 tbsp Red Mill Organic Coconut Flour (by CSIENK)
113 grams Mushrooms, fresh
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper

Because of lactose intolerance, the original calls for cream which we can't use

Added seasonings could be a mustard or Worchestershire

Crumble ground meat into a large bowl.

Shredded zucchini until you have about 1/2 cup packed full (only squeeze a little out with a towel)

Add grated zucchini to the large bowl along with egg, seasonings, and salt. Mix with hands until just combined. Roll meat mixture into 12 equal sized balls and place in skillet. I used a cookie scooper.

Melt butter in a large heavy bottomed or cast iron skillet

Cook for about 3-5 minutes then flip and cook another 3-5 minutes until lightly browned on all sides. Add Mushrooms and saute.

Melt the block of cheese and then add the broth. Simmer for 5-10 minutes until meatballs are cooked through and the sauce has thickened slightly.

Serve over your favorite veggie, I made mashed Cauliflower. (not in calorie count)