Paleo Sweedish Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
For the Meatballs1 lb Ground Beef1 lb Ground Pork2 Egg Yolks1 Tablespoon of Parsley1 teaspoon of Sea Salt1 teaspoon of Black Pepper¨ù teaspoon of Cinnamon¨ù teaspoon of Nutmeg¨û teaspoon of Ground Cloves¨ù Sweet Onion, finely minced1 Garlic Glove, finely minced1¨ö Tablespoon of Lard or Cooking FatFor the Gravy¨ù Sweet Onion, finely minced1 Garlic Glove, finely minced1 14 oz Can of Full Fat Coconut Milk2 cups of Beef Broth2 Tablespoons of Butter (or Ghee)1 teaspoon of Black Pepper3 Tablespoons of Tapioca FlourSalt to taste
For the Meatballs
1.Combine the beef, pork, egg yolks, parsley, salt, pepper, cinnamon, nutmeg, and cloves in a bowl.
2.Heat a skillet to medium and add ¨ö Tablespoon of lard/cooking fat.
3.Add the minced onion and garlic and stir fry for a minute. Add to the meat bowl.
4.Mix the contents of the bowl until well blended.
5.Form about 2 Tablespoons worth into a ball.
6.Heat a cast iron skillet to medium and add the rest of the lard/cooking fat.
7.Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.
8.Remove the balls and place in a strainer to drain. Repeat cooking the balls in a few more batches.
For the Gravy
1.Add the onion and garlic to the skillet and cook for about a minute.
2.Add the coconut milk, broth, butter, and pepper.
3.Whisk and continue to cook for about 5 minutes.
4.Add the tapioca flour one tablespoon at a time and whisk until dissolved. If the gravy clumps then transfer the contents to a blender and blend. Taste and add salt if desired.
5.Remove from heat and return the meatballs to the sauce.
6.Serve with mashed potatoes and lingonberry jam.
Serving Size: Makes 30 Meat Balls
Number of Servings: 30
Recipe submitted by SparkPeople user CAH-RD.
1.Combine the beef, pork, egg yolks, parsley, salt, pepper, cinnamon, nutmeg, and cloves in a bowl.
2.Heat a skillet to medium and add ¨ö Tablespoon of lard/cooking fat.
3.Add the minced onion and garlic and stir fry for a minute. Add to the meat bowl.
4.Mix the contents of the bowl until well blended.
5.Form about 2 Tablespoons worth into a ball.
6.Heat a cast iron skillet to medium and add the rest of the lard/cooking fat.
7.Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.
8.Remove the balls and place in a strainer to drain. Repeat cooking the balls in a few more batches.
For the Gravy
1.Add the onion and garlic to the skillet and cook for about a minute.
2.Add the coconut milk, broth, butter, and pepper.
3.Whisk and continue to cook for about 5 minutes.
4.Add the tapioca flour one tablespoon at a time and whisk until dissolved. If the gravy clumps then transfer the contents to a blender and blend. Taste and add salt if desired.
5.Remove from heat and return the meatballs to the sauce.
6.Serve with mashed potatoes and lingonberry jam.
Serving Size: Makes 30 Meat Balls
Number of Servings: 30
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 9.4 g
- Cholesterol: 35.7 mg
- Sodium: 158.7 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 7.6 g
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