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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.

Serves 2-4

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


  1. Prepare pasta according to package directions. Set aside.
  2. 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.
  3. 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.
  4. Mince the garlic, add to the pan and saute until fragrant.
  5. Pour in the beef broth and simmer (approx 10 minutes), until the liquid has reduced to a gravy. 
  6. 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.
  7. Top with freshly chopped parsley, salt and pepper to taste and serve hot.


  1. If you’d like to serve for 4 and prefer more noodles than meatballs, I’d recommend adding an extra package of shirataki fettuccine.
  2. Leftovers will keep for up to 4 days in the fridge.
  3. To save on cooking time, you can defrost the meatballs in advance.
  4. 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!

Simple Cashew Alfredo

This is the easiest and most versatile sauce. Not to mention delicious. Make a big batch and use it in salad dressings, to top a side of rice, as a dip for veggies, the possibilities are endless.

Serves 2

15 minutes


1 pkg Liviva Edamame Fettuccine

1 ½ cups raw cashews, soaked

1 ½ cups water

 4 cloves garlic

1 tsp italian seasoning


  1. Soak cashews in boiling water for 15-30 minutes.
  2. Prepare pasta according to package directions.
  3. Drain and rinse the cashews, add to a blender with fresh water, garlic and italian seasoning. Blitz on high until creamy and smooth.
  4. Serve the cream sauce on top of pasta, adding any additional ingredient you like.


  1. I like to add chicken, wilted kale or broccoli to this recipe as well.
  2. You will probably have extra sauce leftover. Everything will keep in the fridge for up to four days.
  3. You can use the cashew cream sauce in a thousand different ways. It’s as versatile as it is delicious. Omit the garlic and herbs and it can be used in a sweeter dish as well.