Paleo Swedish Meatballs | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (2024)

15 minutes

15 minutes

Difficulty

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Serves: 5

Serves: 5

Ingredients

• 1 lb 1 lb 1 lb Ground Beef
• 0.25 whole 0.25 whole 0.25 whole Onion, minced
• 2 Tbsp 2 Tbsp 2 Tbsp Parsley, Flat Leaf, minced (plus one bunch of leaves for garnish)
• 1 clove 1 clove 1 clove Garlic, minced
• 0.5 tsp 0.5 tsp 0.5 tsp Fennel Seed, ground
• 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, divided (for the meatballs, plus 1 pinch for the sauce)
• 0.25 tsp 0.25 tsp 0.25 tsp Black Peppercorns, Ground Fresh, divided (for the meatballs, plus one pinch for the sauce)
• 0.25 tsp 0.25 tsp 0.25 tsp Mace, (nutmeg) ground
• 2 cup 2 cup 2 cup Baby Bella Mushrooms, sliced
• 2 cup 2 cup 2 cup Bone Broth (click for recipe)
• 2 Tbsp 2 Tbsp 2 Tbsp Arrowroot Flour
• 1 Tbsp 1 Tbsp 1 Tbsp Water, cold
• 1 cup 1 cup 1 cup Almond Milk, (or other dairy alternative)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. 1. Place the first five ingredients for the meatballs in a bowl. Grind the spices, and add them to the meat mixture. Thoroughly mix the meat until all of the ingredients are combined.
2. 2. Heat a skillet over medium-high heat. Form 1-inch balls with the meat mixture, placing them in the hot skillet. (I did this in two batches). Cook the meatballs until they are a deep brown on the bottom, and turn them, cooking the opposite side until brown. Remove cooked meatballs from skillet and set aside.
3. For gravy: 1. Using the same skillet that had the meatballs (the meatball drippings should still be in the skillet), sautee the mushrooms.
4. 2. Once the mushroom have a nice sear, turn the heat to medium and pour the broth into the pan. Scrape the pan to get the flavor of the meatballs incorporated into the gravy. The broth should begin to simmer.
5. 3. In a small bowl, whisk the arrowroot powder into 1 tablespoon cold water. Add the mixture to the skillet. Pour in the almond milk, and add the salt and pepper. Allow the gravy to simmer for at least 5 more minutes, until it begins to thicken. Add the meatballs back in. Cook for 1-2 more minutes, coaking each meatball in gravy.
6. 4. Sprinkle with parsley and serve hot. Great on their own as an appetizer but a good main dish when served also good over mash sweet potatoes, cauliflower mashers, and/or simple steamed kale.
7. Yields 25 small meatballs, roughly one skillet.

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About This Recipe

CoconutFree DairyFree EggFree Meat NightshadeFree ShellfishFree SugarFree Whole30