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Paleo Swedish Meatballs

A delicious paleo Swedish meatballs recipe with all the flavor you love without any of the junk you don't. Comfort food at its best.

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

For the meatball mixture:

  • 1 lb grass fed ground beef (I used 90/10)
  • 1 egg
  • 4 large mushrooms, minced
  • 1/4 cup white onion, minced
  • 1 tsp onion powder
  • 1/4 tsp mustard powder
  • 1/4 cup parsley, chopped finely
  • 3 tbl almond flour
  • 1 tsp salt
  • 1/4 tsp black pepper, freshly ground

For the sauce:

  • 1 tbl butter or coconut oil
  • 1/2 cup white onion, sliced
  • 4 large white mushrooms, sliced
  • 2 cups beef stock
  • 1/2 tbl coconut aminos
  • 1 tsp fish sauce
  • 1/4 tsp ground mustard
  • 1 tsp balsamic vinegar
  • 1 tsp garlic powder
  • 3/4 cup sour cream or sub coconut cream*
  • 2 tbl parsley, finely chopped
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 425. Line a cookie sheet with a silicone liner or foil.

  2. Mix together: ground beef, minced onion and mushroom, egg, spices, parsley and almond flour.

  3. Roll into meatballs. I like to use a small cookie scoop or a rounded tablespoon to measure the meat to keep the meatballs evenly sized.

  4. Bake for 10 minutes, turn, and continue baking another 10 minutes until nicely browned and cooked through.

  5. While the meatballs are baking, start making the sauce.

  6. Heat a skillet over medium-high heat and add in the butter (or coconut oil)

  7. Add in the onion and mushrooms and saute for 3-4 minutes, until onion is translucent and mushrooms are soft.

  8. Add in the beef stock and deglaze the pan, making sure to scrape up any browned bits.

  9. Stir in the coconut aminos, spices, balsamic vinegar and fish sauce and simmer for 5 minutes.

  10. Add in the cooked meatballs and continue to simmer over medium heat for 6-8 minutes, until the sauce is slightly reduced. 

  11. Remove from heat, and stir in the sour cream (or coconut cream) and sprinkle with parsley.

  12. Season with salt and pepper, to taste

  13. Server over grain free noodles

Recipe Notes

*If you are using coconut cream, you can either buy a can that's labeled "coconut cream" or just refrigerate a can of coconut milk for a few hours. The cream will rise to the top of the can and you can scoop out easily.

For the grain free noodles, I love making my own.

If you would rather purchase noodles, a great one to try is Cappello's