Paleo Swedish Meatballs with Creamy Gravy


Paleo-compliant, Swedish Meatballs in a bed of creamy gravy.

My partners turn to shop this week, so what have I got to cook with? Mince, chicken thighs and more mince. Unfortunately (or fortunately depending on you taste) he has quite simple tastes when it comes to protein. It’s boneless chicken or mince. Both are great I will admit, but it’s hard to come up with something creative every night using virtually the same ingredients.

I’ve been on a mission lately to find paleo mince recipes that don’t involved tomatoes. Last week I got Thai-inspired with Sticky Mince Stir Fry and this week I’ve shifted to a whole new continent and headed north. I had already bought a lovely spaghetti squash, so I had a distinct craving for spaghetti and meatballs. How to achieve this without the traditional tomato sauce? Swedish Meatballs!

swedish meatballs text

This recipe creates deliciously spiced meatballs in a bed of creamy gravy. I’ve chosen to serve mine with spaghetti squash, but you could serve it with mashed potato/sweet potato as well.
The original recipe comes from Plated with Style and uses a combination of beef and pork mince. Unfortunately my love refuses to eat any pig product so I’ve swapped it out for 100% beef. I also make my life easier by chucking all the gravy ingredients into my Thermomix and letting it do the rest – but I’ve included the stove top method as well.

This recipe can also be made AIP friendly


 

Swedish Meatballs

Serves 6

Ingredients

For the meatballs

  • 1kg Beef Mince (or swap 500g for Pork Mince)
  • 2 Egg Yolks (omit for AIP)
  • 1 Tablespoon of Parsley
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of Black Pepper (omit for AIP)
  • ¼ teaspoon of Cinnamon
  • ¼ teaspoon of Nutmeg
  • ⅛ teaspoon of Ground Cloves
  • ¼ Onion, finely minced
  • 1 Garlic Glove, finely minced
  • 1½ Tablespoon of Coconut Oil or fat

For the gravy 

  • ¼ Onion, finely minced
  • 1 Garlic Clove, finely minced
  • 1 400g Can of Full Fat Coconut Milk
  • 2 cups of Beef Broth/Stock
  • 2 Tablespoons of Butter or ghee
  • 1 teaspoon of Black Pepper (omit for AIP)
  • 4 Tablespoons of Tapioca/Arrowroot Flour
  • Salt to taste or add a teaspoon or two of Vegamite. Totally inauthentic, but the Aussie in me can’t help myself

Method

For the Meatballs
  1. Combine all the ingredients except the oil in a bowl until well blended. I added everything to the Thermomix and mixed at Speed 2 on reverse setting.
  2. Form about 2 Tablespoons worth into a ball.
  3. Heat a cast iron skillet to medium and add the oil.
  4. Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.
  5. Remove the balls and place on a plate lined with a paper towel. Repeat cooking the balls in a few more batches.
For the Gravy
  1. Add the onion and garlic to the skillet and cook for about a minute.
  2. Add the coconut milk, broth, butter, and pepper.
  3. Whisk and continue to cook for about 5 minutes.
  4. Add the tapioca flour one tablespoon at a time and whisk until dissolved. If the gravy clumps then transfer the contents to a blender and blend. Taste and add salt if desired.

Alternatively, add all the ingredients to a Thermomix. Cook for 7min/90C/Speed 4.

Combine

  1. Remove gravy from heat and return the meatballs to the sauce.
  2. Serve with mashed potatoes or spaghetti squash.

swedish meatballs

 

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