Healthy Swedish Meatballs (Paleo, Whole30, Gluten Free)
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These paleo Swedish meatballs are so comforting and satisfying with a creamy dairy-free Swedish meatballs sauce. They’re perfect over mashed potatoes and a side of lingonberry or raspberry jam! And they’re Whole30 compliant, gluten free, and low carb, too!
Let’s play a super quick round of Never Have I Ever. I’ll start.
Never have I ever…
Gone to IKEA and not wanted Swedish meatballs.
Oops. You lose.
Swedish meatballs and that creamy Swedish meatballs sauce are basically catnip to our type, right? They’re savory and tender and that sauce! Oh, oh that Swedish meatballs sauce. I’m generally a fan of gravy, but when it’s a creamy gravy that’s somehow healthy, dairy-free, grain-free, gluten-free, paleo, low carb, keto, and Whole30?! That’s a mouthful, right?
It’s a mouthful of paleo Swedish meatballs, my friend.
Why we love these meatballs
- They’re based off an authentic recipe, with the addition of a creamy Swedish meatballs sauce (more on that below!).
- Comforting and oh so satisfying, this recipe is so savory and filling. It’s healthy, too.
- These paleo Swedish meatballs have a Whole30-compliant trick for that delicious lingonberry jam!
Did you know the sauce in this recipe is not authentically Swedish?
It’s true! Swedish meatballs are not traditionally served with that creamy Swedish meatballs sauce we all adore. But even the Swedes are into it, and when can I ever pass up a creamy gravy? So live your best life and make the sauce. No one will judge you, and if they do, I’ll come for them.
And what about that lingonberry jam?
Lingonberry jam is the authentic condiment to serve alongside these paleo Swedish meatballs and the sauce. However, if you’re on a Whole30, that’s not an option! When you’re on a Whole30, you can’t eat any added sugars, which rules out just about every lingonberry jam ever. I’ve found that St. Dalfour Red Raspberry Conserves mimic the flavor and balance you get from lingonberry jam on traditional Swedish meatballs but without any added sugars.
Of course, raspberry jam is not authentic at all, but it works! And remember, foods like fruit spread are not Whole30 compliant in a sweet setting (like stirring it into unsweetened coconut yogurt) but are OK in savory dishes.
Better than IKEA!
It’s hard for me to say this, but I actually like these paleo Swedish meatballs better than the ones at IKEA. And while I am counting down the days until my preschooler is tall enough to hang out in Småland while my husband and I nosh on meatballs, I actually prefer these paleo Swedish meatballs because they’re gluten and dairy free.
The ingredients of IKEA’s Köttbullar “Swedish meatballs” are not bad at all, really, but if you’re avoiding gluten or dairy, these paleo Swedish meatballs are the way to go! And this Swedish meatballs sauce is blissfully blameless: gluten free, grain free, dairy free, paleo, Whole30 compliant, low carb, and keto friendly, it’s everything but vegan! And hey… you could sub vegan “not-beef” broth and use coconut oil in the sauce and make the whole sauce plant-based!
Is Dijon mustard Whole30 compliant?
Most Dijon mustard contains white wine and/or sugar, neither of which are Whole30-compliant ingredients. However, Annie’s Dijon mustard does not include either of these and is totally Whole30 compliant. I can find it at my local grocery store, so it’s definitely a must-have on any Whole30! If you can’t find it or don’t have it on hand, you can simply skip this ingredient.
Variations to try
- You can use all ground pork or all ground beef, if you like. I prefer these paleo Swedish meatballs with a mix of the two, but it will work with all of one or the other, too. You can even try ground chicken in place of both!
- Try cassava flour in place of the arrowroot. Cassava flour is my favorite paleo flour but can be harder to find, which is why I prefer arrowroot starch in my recipes. However, cassava flour will yield the most traditional-tasting results!
- During the winter months, serve these paleo Swedish meatballs with a side of cranberry sauce to easily use up that gorgeous side dish. Sweet and tart, just like lingonberries!
Tips
- I like to use pure coconut cream in this recipe. That means just the solid white part of a can of full-fat coconut milk or cream. I buy cans of unsweetened coconut cream at the grocery and keep them cool; this lets the super rich “cream” solidify, making it easy to use in place of ingredients like heavy cream or half-and-half. If your coconut milk sounds liquid when you shake, chill it in the fridge for a few hours.
- If you’re using full-fat coconut milk instead of a can of “coconut cream,” you may need to use two cans to produce 1 cup of pure coconut cream.
- Make sure you mix the meatballs ingredients well but don’t overmix. Use your hand to mix until incorporated and then move on to the next step!
- Use just a dash of coconut aminos to darken the sauce just a bit. This is totally optional, and I wouldn’t go buy a jar of coconut aminos for it! However, it adds a nice depth of color and flavor.
How to make this recipe
Prep all your meatball ingredients first. You’ll want to make sure your onion is chopped pretty fine and that your garlic is minced very fine as well. Combine all the ingredients in a large bowl and use your hand to mix well.
Next, form equally sized meatballs from the mixture. I use a small scooper to do the job, scooping all the mixture in rough spheres onto a baking sheet first, then going back and rolling each ball between my palms to smooth. This workflow is the most efficient I’ve found! But you can do this step without a scooper – just form equally sized balls and roll them between your hands to smooth. Repeat this process until all mixture is rolled.
Heat a layer of oil in a large skillet over medium to medium-high heat. I prefer unrefined coconut oil here, as it has a very high smoke point. I also use a cast iron skillet since the sides will not burn, like a stainless steel skillet might, and I love the crust that a cast iron skillet creates on the surfaces of these paleo Swedish meatballs.
Cook the meatballs until browned on all sides and cooked through, working in batches. Don’t overcrowd!
How to make the creamy sauce
Remove all the cooked meatballs from the skillet and pour out the oil. Return the skillet to the stove over medium-low heat and add the ghee or coconut oil for the sauce. Sprinkle the arrowroot over and whisk well, then slowly pour in the beef broth, whisking vigorously. The mixture will sort of seize up and seem extremely thick, but it will thin out as you incorporate the rest of the broth.
Add in all the broth then increase heat to medium and stir, cooking until thickened, a couple minutes. Add in Dijon mustard, coconut cream, a dash of coconut aminos, salt, and lots of freshly cracked black pepper. Whisk well and continue to simmer until thickened to desired consistency.
Serve meatballs over mashed potatoes or mashed cauliflower with plenty of Swedish meatballs sauce and a dollop of lingonberry jam or St. Dalfour Red Raspberry Conserves on the side!
Other recipes you’ll love:
- Easy Paleo Gravy (Whole30)
- Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs
- Baked Chicken Meatballs
- Whole30 Chicken Bacon Ranch Poppers
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Whole30 Crockpot Mashed Potatoes
- 40 of the Best Paleo Recipes Around
- Whole30 Chicken Lo Mein
- Perfectly Crispy Gluten Free Fried Chicken
- Whole30 Beef Stroganoff
Paleo Swedish Meatballs with Creamy Swedish Meatballs Sauce (Whole30)
Ingredients
Swedish Meatballs
- ⅓ cup almond flour
- 1 large egg
- 2 large cloves garlic minced fine
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground white pepper
- Pinch allspice
- ½ medium white onion finely chopped
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons fresh parsley finely chopped
- Refined coconut oil for frying
Swedish Meatballs Sauce
- 3 tablespoons ghee or refined coconut oil
- 3 tablespoons arrowroot
- 2 cups beef broth
- 1 cup coconut cream just the solid white part of a can of coconut milk or cream
- 1 teaspoon Dijon mustard see note if on Whole30
- 1 teaspoon salt plus more
- Freshly cracked pepper lots!
- Dash coconut aminos optional, for color
- Lingonberry jam to serve
- St. Dalfour Red Raspberry Conserves if on Whole30, see note
Instructions
Make paleo Swedish meatballs:
- In a large bowl, combine all ingredients for Swedish meatballs, except coconut oil. With your hand, mix well to combine, then roll into evenly sized meatballs. Use a small disher to make this process very easy. Place on a baking sheet and repeat until all meatball mixture is rolled.
- Heat a thin layer of coconut oil in a large skillet over medium heat. Fry meatballs in batches, being careful not to overcrowd, letting brown on one side before turning. Fry until cooked through but not overcooked, about when all sides are browned. Repeat until all meatballs are cooked. then pour off coconut oil.
Make Swedish meatballs sauce:
- Return skillet to stove over medium-low heat. Add ghee or coconut oil to skillet and heat through, then stir in arrowroot. Whisk vigorously until well combined, then slowly pour in beef broth. Whisk vigorously; mixture will gel at first but will thin as the remaining broth is whisked in.
- When all broth is incorporated and smooth, increase heat to medium and whisk until thickened. Add in coconut cream, Dijon mustard, salt, lots of freshly cracked black pepper, and a dash coconut aminos for color, if desired. Simmer until thickened to desired texture, a couple minutes. Return meatballs to skillet and coat with sauce. Serve over mashed potatoes with plenty of gravy and lingonberry or raspberry jam, see note.
Notes
- Make sure you use a compliant Dijon mustard, one that does not include sugar or white wine. Annie’s makes a great compliant Dijon that is easy to find.
- Serve your paleo Swedish meatballs with St. Dalfour Red Raspberry Conserves when you’re on a Whole30. It’s not lingonberry jam but it balances the creaminess of the Swedish meatballs sauce and umami of the meatballs themselves beautifully, just like the classic lingonberry does! This fruit spread has no sugar added and is compliant in savory settings.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Becky says
This was amazing. Everything on your site that I’ve tried has been amazing. I’m just going through all your recipes and adding them all to my meal plans week by week. Best whole30 website I’ve found! And I love that I can find all the ingredients! Keep the awesome recipes coming! Can I suggest a whole30 lasagna?
Cheryl Malik says
That’s genius!!! It’s going on the list to develop 🙂
Courtney says
Are the calories per serving or for the whole dish?
Cheryl Malik says
Per serving. I err on the side of larger servings when doing the nutritional breakdown
Jennifer Stevens says
Would you recommend baking instead of frying (just trying to cut down on active cooking time). What temp and for how long? Thanks!
Cheryl Malik says
I personally prefer them fried, since you’ll have to use that pan again anyway for the gravy. But if you want to bake them, try 400º F for 15-20 minutes!
Kelli says
If I use something other than coconut cream, like cashew cream, will it still yield great results?
Cheryl Malik says
Absolutely! I would venture to guess it’d be even better. I use coconut cream in this recipe because it’s easier than cashew cream for the average person but cashew cream is my favorite!
Traci says
Allergic to nuts, what flour and ratio substitutions could I use in the meatballs?
Cheryl Malik says
Another reviewer used cassava flour in equal measure as the almond flour and loved them!
Jenn Peas says
Honest question – I’ve made 3 of your meatball recipes (delicious! amazing!) and I’m struggling with the “20 minute” cook time. How are you pan frying 2 pounds of meatballs (on all sides, in batches, careful not to overload, scooped with a tablespoon in the Indian meatball recipe)…in 20 minutes?!! Is your cast iron pan 24″ WIDE? Am I completely failing with my 11″ le Creuset? This took us nearly double just to fry them!
Cheryl Malik says
It sounds like you are not filling up your batches as much as they need to be. I can usually fit all my meatballs in a recipe like this in just two batches. I don’t worry too much about overcrowding, so long as the pan is nice and hot! I let them fully brown on the bottom then, as they lose volume from cooking, shake them around to brown fully. It only takes about 8 minutes per batch. You might be cooking at too low a heat, too? I cook mine at a solid medium-high and hover obsessively! But we make a helluva lot of meatballs, so I’ve got to make sure my time is efficient!
Nancy says
Bake them instead. Put on a sheet pan or glass baking dish at 400 and it will take 20 minutes and they will still be browned. You could drizzle a little oil, and smooth it around the baking dish, but it’s not absolutely necessary. Bonus is no mess around the stove to clean up.
Another option is just to make the sauce and simmer the meatballs gently in the sauce. Won’t be browned, but will still be tasty.
Emily says
My kids ate these up. So good!
Cheryl Malik says
Woohoo!!
Chris says
These were great!
Cheryl Malik says
So glad you liked them!!!
Claire says
Oops, used cassava flour instead of almond flour in the meatballs. Awesome wonderful!
Cheryl Malik says
Oh great to know!!
H. McK says
These are just meatballs. The most important ingredient in authentic Swedish meatballs is Nutmeg which is not in your recipe. It gives it a very distinct flavor.
Cheryl Malik says
Actually, nutmeg is not seen in most authentic Swedish meatball recipes. This is based off a recipe from an actual swede 🙂 and IKEA themselves do not include nutmeg! You can if you like, though!
Anna says
We make Swedish meatballs every year on Christmas Eve and the allspice makes all the difference (we forgot it one year and could tell immediately). I don’t think we’ve ever put nutmeg in them, but the allspice is key!
Cheryl Malik says
Yesss! I recently remade them and the allspice is everything!!