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.
These paleo Swedish meatballs would be a fabulous way to use your free meat from ButcherBox! If you’re looking for more ideas, though, you can see all my ground beef recipes here.
Paleo Swedish Meatballs
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.
Ingredients
For the meatballs:
- 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
For the sauce:
- 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
Instructions
- 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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Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 636Total Fat: 44gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 284mgSodium: 1066mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 47g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. If you make a purchase from ButcherBox or Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!
Excellent recipe! Thank you for sharing.
So glad you liked it!
This looks amazing, going to make this for dinner tonight… Which means I need to start cooking NOW! what would be your suggestion for a substitute for black current jam? I’m just going to make the sauce as it and see what it tastes like, but I’d love to know for next time!
It left out my laughing face after now! I didn’t mean to sound pushy haha, I just want to know for next time 🙂
Haha, no worries! I’d try blueberry jam–one like St. Dalfour’s that has no sugar added if you can find it. Hope you enjoy the recipe!
I can’t stress enough how delicious this is – I’m making myself feel sick because I can’t stop eating it lol. AMAZING!! Everyone make this ASAP
Yay, I’m so happy you liked it! It’s good reheated a day or two later, too, so don’t make yourself sick trying to eat it all now! 🙂
OMG THIS IS SO GOOD. I just made it for the 27382 time and had to tell you that.
Only change I made is garlic because I love it.
Great recipe!
Yay!! I’m so happy this has become a favorite of yours! I bet it’s great with garlic and might have to add some myself next time.
Made this tonight, i substitued coconut cream for cashew; basically because i didnt like being forced into buying a cookbook….
No one is forcing anyone to buy anything. If you simply perform a Google search, you will find many recipes for cashew cream that are similar to mine and will work here. I share hundreds of recipes for free on my site, but when it comes to my print cookbook, I’m only able to share a very small percentage of that content online. Of course I’d love it if my readers purchased the book, but am definitely not forcing anyone to do so.
All that being said, coconut cream should be a decent substitute. How did you like the recipe?
The spices and cashew cream sauce look amazing, I cant wait to try this
Thanks, Vanessa!
These look like the perfect comfort food, and it’s supposed to be cold and snowy here for a while so I know what I’ll be making!
Yes, these are perfect for a chilly day!
The seasoning in this dish sounds to die for! Especially that sauce!
Thank you, Georgina!
Wow these look so good! My family loves meatballs so I know this recipe would be a hit. And that sauce!!! Yes please!
Thanks, Emily!
Becky – I LOVE that you used ButcherBox meats to create another fabulous recipe. Great job hun!
Thank you so much, Kelly!
I have no doubt that these hold an absolute burst of flavor that everyone will applaud.
Thanks, Carrie!
This looks like a perfect snack for any occasion. Thanks for sharing!
Thanks, Hannah!
Can’t wait to try these, as I have been missing Swedish meatballs so much!
Hope you enjoy them, Stacey!
I went to IKEA the other day and only wished they had your Swedish meatballs available. I need to make this dish !! So delish.
Haha, they should totally offer my version. Thanks, ChihYu!
My husband’s fav! I will have to make these for him <3
Yay! Hope you two enjoy them!
These meatballs over mashed potatoes- that sounds amazing! What a great recipe, Becky!
Thank you so much, Jessica!
I looooooove swedish meatballs. Think it was love at first smell(?) from when I walked into my first IKEA, and have never been able to get enough. But I think the IKEA ones are off limits for me now, so excited to try these!!
Me too, Michelle! I think these give IKEA a run for their money.
I grew up eating Swedish Meatballs. So good. Can’t wait to try your recipe.
Thanks, Katja! Hope you love it as much as we do!
Now we’re talking, this looks epic! Can’t wait to try 🙂
Thanks so much, Jan!
Did I miss something about the Cashew Cream preparation?
There’s a recipe on page 33 of my book, but lots of very similar recipes online (here’s one: http://www.thefullhelping.com/purpose-cashew-cream-recipe/). To speed things up, you can pour hot water on the cashews. That way they only need to soak for about 30 minutes.
These sound great, Becky! I love Swedish meatballs. And the ButcherBox sounds pretty fantastic too!
Thank you, Mary! It really is the best meat available in my opinion!
Looks so good! I have beef out for tomorrows dinner and wasn’t sure what to make – I think I’ll try this!
Sounds great, Renee! Let me know how it goes!
This is my type of recipe. That sauce looks absolutely delicious! Have saved the recipe – hopefully will get the chance to make this some time during the week!
Thank you so much, Mark! Hope you enjoy it!