Paleo Swedish Meatballs with Creamy Gravy

For the ultimate comfort food experience, we highly recommend pairing these Whole30 Swedish Meatballs with our Whole30 Instant Pot Mashed Potatoes. The creamy mashed potatoes provide the perfect bed for these flavorful meatballs and their luscious gravy.

Get Creative: Recipe Variations for Every Taste

While this recipe is perfect as written, don’t hesitate to experiment with these delicious variations to suit your preferences or what you have on hand:

1. Alternate Ground Meats

   Instead of the traditional blend of ground beef and ground pork, you can easily adapt your paleo Swedish meatballs. Feel free to use all ground beef or all ground pork for a different flavor profile. For those seeking a leaner option, ground chicken or ground turkey work wonderfully, providing a lighter but equally delicious meatball.

2. Cassava Flour for a More Traditional Texture

   While arrowroot powder is a fantastic gluten-free and Whole30-compliant thickener, substituting cassava flour can offer a slightly different texture to your meatballs. Cassava flour, a personal favorite paleo flour for its versatility, tends to create a more traditional, breadcrumb-like texture in meatballs. It might be a bit harder to find, but if you have it, it’s worth a try for an authentic feel.

3. Seasonal Jam Pairings

   Around the holidays or when fresh cranberries are in season, consider replacing the lingonberry jam with a side of homemade Whole30 cranberry sauce. The sweet and tart notes of cranberry are a fantastic complement to the rich, savory meatballs and gravy, making it an excellent way to use up any leftover cranberry sauce from your festive meals.

4. Spicy Kick

   For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the gravy. This subtle kick can add an exciting twist to the classic flavors.

Please note that making significant changes to a recipe can sometimes alter the intended outcome. Any substitutions or variations listed here are simple adjustments that are believed to work well, but results are not guaranteed. Always taste and adjust as you go!

Yields: 6 servings

For the Swedish Meatballs

• 1 pound lean ground beef
• 1 pound ground pork
• ⅓ cup super-fine blanched almond flour
• 1 large egg
• 1 tablespoon minced fresh garlic (approximately 2 large cloves)
• 1 cup finely chopped white onion (approximately ½ of one medium white onion)
• 1 teaspoon salt (more or less to taste)
• ¼ teaspoon freshly ground black pepper (more or less to taste)
• ¼ teaspoon freshly ground white pepper (more or less to taste)
• 1 pinch allspice
• 2 tablespoons finely chopped fresh parsley

To Cook the Swedish Meatballs

• 2 tablespoons refined coconut oil (plus more as needed)

For the Gravy

• 3 tablespoons ghee (or 3 tablespoons refined coconut oil for dairy-free)
• 3 tablespoons arrowroot powder
• 2 cups compliant beef broth (low-sodium preferred)
• 1 cup unsweetened, full-fat coconut cream (see Notes for preparation)
• 1 teaspoon compliant Dijon mustard (see Notes for Whole30 compliance)
• 1 teaspoon salt (more or less to taste)
• 1 teaspoon freshly cracked black pepper (more or less to taste)
• 1 dash coconut aminos (optional)

Serving Suggestions (All Optional)

• Mashed potatoes or mashed cauliflower
• Compliant lingonberry jam or compliant raspberry jam

To Make the Swedish Meatballs

1. Combine 1 pound lean ground beef, 1 pound ground pork, ⅓ cup super-fine blanched almond flour, 1 large egg, 1 tablespoon minced fresh garlic, 1 cup finely chopped white onion, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon freshly ground white pepper, 1 pinch allspice, and 2 tablespoons finely chopped fresh parsley in a large mixing bowl.
2. Gently mix all ingredients together with your hands until fully incorporated. Be careful not to overmix, as this can lead to tough meatballs.
3. Using a 2-tablespoon scoop with a release handle, portion the meatball mixture. Gently roll each scoop between your palms to form round meatballs. Place the formed meatballs on a large baking sheet and set aside. Repeat until all the mixture has been formed into equally-sized meatballs.

To Cook the Swedish Meatballs

1. Place a large skillet (cast-iron preferred) on the stovetop over medium heat. Once warm, add 1 to 2 tablespoons refined coconut oil and continue heating until the oil is hot and shimmering.
2. Carefully place meatballs in a single layer in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary, depending on the size of your skillet and the number of meatballs.
3. Cook meatballs until nicely browned on the bottom, then flip them over. Continue flipping and cooking until all sides of the meatballs are evenly browned and cooked through. Transfer the cooked meatballs to a large plate and set aside. Repeat this process with any remaining uncooked meatballs.

To Make the Gravy

1. Return the empty skillet to the stovetop and reduce the heat to medium-low. Add 3 tablespoons ghee (or refined coconut oil) and warm until melted, swirling the pan to distribute the ghee evenly.
2. Once the ghee has melted, sprinkle 3 tablespoons arrowroot powder into the skillet. Vigorously whisk the arrowroot powder into the melted ghee until fully combined to form a roux.
3. Slowly pour 2 cups compliant beef broth into the skillet in small increments, whisking constantly to smoothly incorporate the beef broth into the arrowroot roux. Continue until all the beef broth has been added and the mixture is thin and smooth.
4. Increase the heat under the skillet to medium and continue whisking the mixture until it begins to thicken slightly.
5. Once thickened, remove the skillet from the heat and allow it to cool slightly. Slowly pour 1 cup unsweetened, full-fat coconut cream into the skillet and whisk until fully incorporated.
6. Return the skillet to the heat. Add 1 teaspoon compliant Dijon mustard, 1 teaspoon salt, 1 teaspoon freshly cracked black pepper, and 1 dash coconut aminos (if using). Whisk until all ingredients are fully combined, then reduce the heat to medium-low.
7. Simmer the gravy for 3 to 5 minutes, stirring occasionally, until it has reached your desired consistency.
8. Once satisfied with the gravy’s thickness, return the cooked meatballs to the skillet. Gently coat the meatballs with the gravy on all sides and simmer just until the meatballs are heated through.

To Serve

1. Portion mashed potatoes or mashed cauliflower onto serving plates or bowls.
2. Top with the succulent Swedish meatballs, then spoon a generous amount of the creamy gravy over the meatballs.
3. Serve warm with compliant lingonberry jam or raspberry jam, if desired, and plenty of extra gravy on the side. Enjoy!

• Serving Size: 1 serving (meatballs with sauce)
• Calories: 612 kcal
• Protein: 33g
• Fat: 49g
• Saturated Fat: 27g
• Trans Fat: 0.5g
• Cholesterol: 154mg
• Sodium: 1190mg
• Potassium: 704mg
• Total Carbs: 11g
• Fiber: 2g
• Sugar: 1g
• Net Carbs: 9g
• Vitamin A: 166 IU
• Vitamin C: 6mg
• Calcium: 62mg
• Iron: 4mg

Nutrition Disclaimers

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. The result will be the weight of one serving.

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