Authentic Paleo Swedish Meatballs in Creamy Gravy

Ingredients

For the Spiced Swedish Meatballs:

• 0.75 lb 100% grass-fed ground beef (85/15)
• 0.75 lb pasture-raised ground pork
• 0.5 cup superfine blanched almond flour
• 1 large pasture-raised egg, beaten
• 0.5 medium yellow onion, grated on a box grater (with juices)
• 3 cloves garlic, finely minced
• 0.5 tsp ground allspice and 0.5 tsp ground nutmeg (the signature Swedish spice blend)
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp white pepper
• 3 tbsp grass-fed ghee or tallow (for pan browning)

For the Velvety Dairy-Free Cream Gravy:

• 1.5 cups rich organic beef bone broth
• 0.66 cup raw cashew cream (soaked cashews blended with water until silky) or culinary coconut cream
• 1.5 tbsp organic coconut aminos
• 1 tbsp whole-grain Dijon mustard (sugar-free)
• 1 tbsp arrowroot starch dissolved in 2 tbsp cold water (slurry)
• 0.5 tsp coarse Celtic sea salt and 0.25 tsp cracked black pepper

For Serving:

• Creamy garlic mashed cauliflower with ghee
• Fresh organic lingonberry or unsweetened cranberry sauce (optional)
• Fresh Italian flat-leaf parsley, finely chopped

Step-by-Step Instructions

1. Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, ground pork, almond flour, beaten egg, grated onion and its juice, minced garlic, ground allspice, nutmeg, sea salt, and white pepper. Gently mix with hands just until combined (do not compact meat tightly).
2. Roll Meatballs: Using a 1.5-tbsp cookie scoop, roll meat between damp palms into 20 smooth 1-inch round meatballs.
3. Brown in Cast Iron: Heat 3 tbsp grass-fed ghee in a large 12-inch heavy skillet over MEDIUM heat. Add meatballs in a single layer with space between them (cook in 2 batches). Brown for 6 to 8 minutes, rolling meatballs every 2 minutes so all sides develop a deep golden-brown crust. Transfer browned meatballs to a clean plate.
4. Deglaze & Build Gravy: Pour off excess liquid fat from skillet, leaving 1 tbsp behind. Pour in beef bone broth, coconut aminos, and Dijon mustard. Using a wooden spoon, scrape up all caramelized browned meat drippings from the pan bottom.
5. Whisk in Cashew Cream & Thicken: Pour in the smooth cashew cream (or coconut cream) and sea salt. Whisk in the arrowroot slurry. Simmer over MEDIUM-LOW heat for 2 minutes as the gravy thickens into a luxurious, velvety, glossy sauce.
6. Simmer Meatballs in Gravy: Gently return the browned meatballs and resting juices back into the bubbling cream gravy. Spoon gravy generously over each meatball. Cover with lid and simmer gently on LOW heat for 5 minutes until meatballs are cooked through (internal temp 165°F / 74°C).
7. Plate & Serve: Scoop steaming mounds of garlic mashed cauliflower onto plates. Top with meatballs, smother in velvety cream gravy, scatter fresh chopped parsley over top, and serve with a spoonful of tart lingonberry sauce!

Nutritional Breakdown (Per Serving - 5 Meatballs + Gravy)

Chef's Paleo Nutritional Science

Combining pasture-raised pork and grass-fed beef yields a balanced amino acid matrix of carnosine, zinc, and B-vitamins. Ground allspice and nutmeg contain eugenol and myristicin, potent bioflavonoids with natural anti-inflammatory and carminative digestive benefits.

Frequently Asked Questions