Paleo Swedish Meatballs

By foodiva

Ingredients

• 3 teaspoons coconut oil, divided
• 1 cup onion, diced
• 1 clove garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1 teaspoon Italian seasoning
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• dash of nutmeg
• For the Gravy
• 1 teaspoon coconut oil
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 14-ounce can coconut milk
• 2 cups of beef broth
• 2 tablespoons butter (or ghee)
• 1 teaspoon arrowroot starch
• salt and pepper to taste

Details

Servings 1
Adapted from fakeginger.com

Preparation

Step 1

A few weeks ago, when we made our family trip to IKEA, I tortured my husband (who is doing a strict Paleo diet) by pointing out every sign for their Swedish meatballs. Neither of us have ever tried the meatballs but the pictures were enough to make us both sad that we couldn’t have any.

Make sure you follow me around the internet!

Heat 1 teaspoon of coconut oil over medium heat. Add onion and cook, stirring occasionally, until onion is soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Transfer this mixture to a mixing bowl. Add ground beef, ground pork, eggs, Italian seasoning, salt, pepper, and nutmeg. Use your hands mix until everything is evenly distributed.

Heat a large pot over medium and add another teaspoon of coconut oil. Add about half of the meatballs and cook until browned, a couple minutes. Turn the meatballs and cook another couple minutes until browned on the other side. Transfer to a plate. Heat remaining teaspoon of coconut oil and brown the rest of the meatballs the same way. Remove to the plate.

To make the gravy:

Heat the coconut oil over medium heat in the same pot you used for the meatballs. Add the onion and cook, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add coconut milk, beef broth, and butter. Whisk to combine and then gently add meatballs. Bring the mixture to a boil; lower to a simmer and cook until the meatballs are completely cooked through, 10 - 15 minutes.

Whisk the arrowroot starch into about 1 tablespoon of water. Add this to the meatballs and stir until the gravy has thickened. Season with salt and pepper to taste.

heather @french press

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