Oh-So-Retro Swedish Meatballs (SC) Paleo

By BClover

Ingredients

• 1 lb lean ground beef, preferably sirloin
• 1 cup fine dry bread crumbs ( for paleo 1/2 cup almond flour)
• 1 onion, grated
• 1 egg, beaten
• 2 tsp finely grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 ⁄2 tsp salt
• 1 ⁄2 tsp allspice
• Freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp all-purpose flour ( for paleo 1 tbsp coconut flour)
• 1 ⁄2 tsp cracked black peppercorns
• 2 cups beef broth, heated to boiling point
• 1 ⁄2 cup sour cream or cream fraiche
• 1 ⁄2 cup finely chopped dill fronds

Preparation

Step 1

1. In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice, and pepper to taste. Mix well. Using your hands, shape into balls about 1⁄2 inch (1 cm) in diameter.

2. In a large skillet, heat oil over medium-high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker stoneware as completed. Add flour to pan and cook, stirring, until frothy but not browning, about 2 minutes. Stir in peppercorns. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Pour over meatballs.

3. Cover and cook on Low for 6 hours or on High for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.