These Paleo Swedish Meatballs are smothered in a creamy, warm sauce. With aromatic spices like cinnamon, nutmeg, and all spice, these meatballs have a perfect irresistible sweetness. This classic dish is gluten free, Whole 30 compliant, and Paleo, and you’re next favorite meal!
My knee jerk reaction is cooking Italian meatballs. Don’t get me wrong, I could probably eat them every day and be alright with that. It was time to step out of my normal spice range, and reach for some spices that are getting neglected in my cupboard. There was my allspice container, sitting all lonely and unliked. Allspice is probably my least favorite spices, however, it really does compliment flavors with delicately added.
These Paleo Swedish Meatballs are fabulously balanced with aromatic spices that leave you feeling warm and straight up happy. This recipe is written for both the Paleo diet, and a normal diet. I have made these meatballs both ways and the flavor was the same throughout both dishes, despite which ingredient you choose to cook with.
How are Paleo Swedish Meatballs served?
Generally, Swedish meatballs are served over mashed potatoes or egg noodles. Since baby red potatoes were all that was in my cupboard, I chopped them up into small pieces and roasted them in a garlic olive oil. You really can’t go wrong with this dish.
What are Paleo Swedish Meatballs made of?
- a mixture of ground pork and beef
- grated onion
- almond flour
- parsley, nutmeg, allspice, dry mustard, cinnamon, salt, and pepper
Why should you grate the onion in the meatball?
When onion is diced and added to a meatball, it creates little air pockets and can dry the meatball out quickly. Diced onion can also create a meatball that crumbles and falls apart easily, since onion is hard to bind to. Grating the onion allows for the flavor to be more evenly dispersed and helps keep the meatball moist.
Other Backyard Bohemian Paleo recipes:
- Crock Pot Beef Stew
- One Pan Bacon and Dijon Mustard Chicken
- Maple Oven Roasted Carrots
- Instant Pot Salsa Verde White Chicken Chili
Paleo Swedish Meatballs
These Paleo Swedish Meatballs are smothered in a creamy, warm sauce. With aromatic spices like cinnamon, nutmeg, and all spice, these meatballs have a perfect irresistible sweetness. This classic dish is gluten free, Whole 30 compliant, and Paleo, and you're next favorite meal!
- 1 LB pork
- 1 LB ground beef
- 1/2 small white onion, grated
- 1/4 cup almond flour
- 1 egg
- 1 TBS pasley
- 1 TBS dry mustard
- 1/2 tsp cinnnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1 tsp salt
For the gravy:
- 2 cups chicken broth
- 1/2 cup full fat coconut milk
- 1 TBS worcestershire sauce
- 1/4 tsp cardamom
- 3 TBS arrowroot or tapioca flower
In a large bowl, combine ground pork, ground beef, almond flour, egg, grated onion, and all the spices.
Mix the meat until everything is combined. Scoop the meat, rolling into 1 inch meatballs.
Warm a cast iron skillet on medium low. Lightly grease the pan.
Add meatballs to the pan. Turn meatballs after 5 minutes, browning every side. Cook until meatballs are cooked thoroughly (160° F).
Remove the meatballs from the cast iron skillet and place on plate. Keep the pan drippings in the pan, over medium heat.
Add chicken broth, coconut milk, worcestershire sauce, and cardamom to the pan. Bring to a light boil.
Reduce heat to low. Remove 1/4 cup of the gravy mixture and put into a cup. Add 3 TBS of arrowroot, and mix well (creating a slurry). Add the slurry back to the pan, and whisk. The sauce will thicken within a couple minutes.
Add meatballs back to pan, coating with the gravy. Serve it up with your favorite side, and enjoy!