Paleo Swedish Meatballs: Submitted by: The Paleo Solution | Date Added: 18 Dec 2011
Listed in: Beef
Ingredients

Meatballs
1/2 cup of almond flour
1/4 cup unsweetened almond milk
3/4 lb ground beef
3/4 lb ground pork
1 small red onion (grated or very finely chopped)
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/4 teaspoon onion powder
2 cloves of garlic
1 tablespoon parsley , dried
1/4 teaspoon pepper (freshly ground black)
2 tablespoons of grass-fed butter

Gravy
2 cups low sodium beef broth
1 tablespoons almond flour
1 tablespoon of coconut flour
1/8 cup coconut milk
1/8 cup of unsweetened almond milk
1/4 teaspoon onion powder
1/4 teaspoon of garlic powder
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground black)
1/4 cup fresh parsley

Cooking Instructions

In a large bowl combine meats, almond flour, almond milk, egg, spices, and onion. Mix with hands until ingredients are combined throughout. Take a glass of cold water dip your hand in the water (so meatballs won’t stick), and roll into small golf ball sized balls.

Heat butter and oil in a large skillet or saute pan over medium-high heat. Add the meatballs leave a small space between the meatballs so they don’t stick together, and gently brown on all sides, about 10 minutes. Place them on a heated baking pan in a low oven to keep warm.

For the gravy, add 1 cup of broth to a medium skillet with, let it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/8 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the coconut and almond milk and season with salt and pepper.

To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley.

Servings: 6

Recipe Pictures:
Paleo Swedish Meatballs
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