Paleo Swedish Meatballs with Creamy Swedish Meatballs Sauce (Whole30)

Closeup of Paleo Swedish meatballs in creamy Swedish meatballs sauce in a cast iron skillet overhead

Paleo Swedish Meatballs with Creamy Swedish Meatballs Sauce (Whole30)

Tender paleo Swedish meatballs with a creamy, dairy-free Swedish meatballs sauce. Perfect over mashed potatoes with lingonberry or raspberry jam. Whole30

Prep: 15

Cook: 20

Total: 35

Yield:6 servings

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

If you're on a Whole30:

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