Paleo Swedish Meatballs

Who doesn’t like a healthy version twist on a classic? These Paleo Swedish Meatballs will satisfy that comforting feeling of the classic version but is so much healthier, packed full of goodness and doesn’t lack in the flavor. This recipe is a favorite at our house on a cold day and warms the soul. The gravy mimics the classic version, it is creamy and so savory and the nutmeg and all spice is the perfect touch to bring the traditional flavors. I like to serve them over mashed potatoes but the meatballs can also be served over rice, mashed cauliflower or mashed celeriac root for a similar texture.

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Paleo Swedish Meatballs

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Ingredients

Meatball Ingredients

• 1 tsp ghee
• 1 medium yellow onion diced small
• 1 lb ground beef (450 g mince)
• 1 lb ground pork (450 g pork)
• 2 garlic cloves minced
• 1/3 cup almond flour (32 g)
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp all spice
• 1/2 tsp nutmeg
• 1 tbsp avocado oil

Gravy Ingredients

• 3 tbsp ghee
• 3 tbsp arrowroot
• 2 cups beef broth (475 mL)
• 1 cup coconut cream
• 1 tsp dijon mustard
• 1 tbsp coconut aminos
• 1 tbsp nutritional yeast
• 1 tsp sea salt
• 1/2 tsp freshly cracked pepper or more to taste
• 1/4 tsp nutmeg
• 1/4 tsp allspice

Instructions

• In a large skillet, heat 1 tablespoon of ghee and cook onions over medium heat until soft.
• Remove onions from heat and add to a large bowl. Once onions are cool, add ground beef, pork, garlic, almond flour, salt, pepper, all spice and nutmeg to the same bbowl.
• Mix all meatball ingredients with your hands. Form meatballs into 1"-2" balls and place on a separate plate.
• Reheat the large skillet to medium heat and add 1 tablespoon of avocado oil. Brown meatballs on each side. Once browned, set on plate and put aside. You may have to do this in batches depending on the size of the pan (add more avocado oil each time if needed).
• Once all meatballs are browned, start the gravy. Add 3 tablespoons of ghee into the skillet. Once it has just melted, add in the arrowroot flower and whisk together. Slowly pour in the broth, constantly whisking until fully incorporated together
• Add coconut cream, dijon mustard, coconut aminos, salt, pepper, nutmeg, allspice and nutritional yeast. Stir together and bring to a simmer.
• Reduce heat to low and allow to simmer for 5-10 minutes to allow flavors to incorporate well and the sauce to thicken. Add salt and pepper to taste.
• Add the browned meatballs to the gravy and cover with gravy. Once meatballs are heated through, serve over mashed potatoes and enjoy!