These paleo Swedish meatballs are just as satisfying as the original but without any gluten or lactose. They’re perfect with zoodles, cauliflower rice, or mashed potatoes.
I’m very excited about today’s post because not only am I sharing one of my favorite recipes from my cookbook Paleo Planet, but I’m also teaming up with my friends at ButcherBox to get you some amazing grass-fed meat for free! If you sign up for your first box between now and this Friday, you can get two pounds of grass-fed ground beef for free plus $10 off your box.
If you’ve been reading my site for a while, you’ve probably heard me mention ButcherBox before–you can see all my posts featuring their meat right here. ButcherBox is a meat subscription service that sends boxes of the absolute best grass-fed beef, heritage pork, and organic chicken right to your door, conveniently frozen in individual portions for easy defrosting. I have loved every single recipe I’ve made with their meat! It’s perfect if you have a hard time finding quality meat in your neighborhood supermarket or just don’t want to have to shop often. They also send you recipe cards with information about each cut and an idea of what to make with it. Each month’s box includes a variety of cuts, but always includes some of their grass-fed ground beef, which is a staple at my house. If I’ve convinced you that you need ButcherBox in your life, here’s the sign-up page.
In case you’re just here for the paleo Swedish meatballs, let’s talk about those! They’re great for comfort-food dinners as we make it through the last few weeks of winter. A blend of beef and pork makes the meatballs super tender, and a dash of nutmeg and allspice give them that distinctive Swedish meatball flavor. The sauce is creamy thanks to cashews and a bit sweet thanks to no-sugar-added black currant jam. Instead of the traditional egg noodles, try these paleo Swedish meatballs over zucchini noodles, cauliflower rice, or mashed potatoes.
- 2 tablespoons ghee
- 1 small onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 3 large egg yolks
- 1¼ teaspoons flaky sea salt
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon baking soda
- 3 tablespoons warm water
- 1 tablespoon ghee
- 1 tablespoon tapioca flour
- 2 cups low-sodium beef stock
- 1⁄3 cup cashew cream (recipe on page 33 of Paleo Planet)
- 1 tablespoon fresh lemon juice
- Flaky sea salt
- 2 tablespoons all-fruit black currant jam, plus more for serving
- Freshly ground black pepper
- Minced fresh parsley, for serving
- To make the meatballs, preheat the oven to 200ºF.
- Heat 1 tablespoon of the ghee in a large skillet over medium heat. Add the onion and cook, stirring
- occasionally, until softened, about 4 minutes.
- Combine the cooked onion, ground beef and pork, egg yolks, salt, allspice, nutmeg, and pepper in a large bowl. Whisk the baking soda into the water in a small bowl, then add this slurry to the meat mixture. Mix well with your hands.
- Roll the meat into balls about 2 inches across and place them on a baking sheet or large plate.
- Heat the remaining 1 tablespoon ghee in the same skillet over medium heat and fry the meatballs until golden brown on all sides, about 15 minutes. Transfer the meatballs to an oven-safe dish and keep them warm in the oven.
- To make the sauce: Add the ghee to the same skillet and turn the heat down to medium-low. Use a spatula to scrape up any brown bits from the bottom of the pan. Add the tapioca flour to make a roux and cook, stirring, for a minute or so.
- Increase the heat to medium and slowly add the beef stock, whisking constantly. Bring the sauce to a simmer and cook until somewhat thickened, about 5 minutes. Meanwhile, whisk together the cashew cream and lemon juice in a small bowl with a pinch of salt.
- Add the cashew cream mixture and the jam to the sauce and bring to a gentle simmer. Cook for a few more minutes until somewhat thickened. Taste and add saltand pepper if desired.
- Return the meatballs to the pan, turn them to coat with the sauce, and simmer for 2 to 3 more minutes. Sprinkle with fresh parsley and serve hot, with extra jam on the side.
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