Ingredients
For the Swedish Meatballs
- 1 pound lean ground beef
- 1 pound ground pork
- ⅓ cup super-fine blanched almond flour
- 1 large egg
- 1 tablespoon minced fresh garlic (approximately 2 large cloves)
- 1 cup finely chopped white onion (approximately ½ of a medium white onion)
- 1 teaspoon salt (more or less to taste)
- ¼ teaspoon freshly ground black pepper (more or less to taste)
- ¼ teaspoon freshly ground white pepper (more or less to taste)
- 1 pinch allspice
- 2 tablespoons finely chopped fresh parsley
To Cook the Swedish Meatballs
- 2 tablespoons refined coconut oil plus more as needed
For the Gravy
- 3 tablespoons ghee (or refined coconut oil for dairy-free)
- 3 tablespoons arrowroot powder
- 2 cups compliant low-sodium beef broth
- 1 cup unsweetened, full-fat coconut cream (see Notes)
- 1 teaspoon compliant Dijon mustard (optional – see Notes)
- 1 teaspoon salt (more or less to taste)
- 1 teaspoon freshly cracked black pepper (more or less to taste)
- 1 dash coconut aminos (optional)
Serving Suggestions (All Optional)
- Mashed potatoes or mashed cauliflower
- Compliant lingonberry jam or compliant raspberry jam
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, ground pork, almond flour, egg, minced garlic, chopped onion, salt, black pepper, white pepper, allspice, and chopped parsley. Gently mix with your hands until fully incorporated, taking care not to overwork the mixture.
- Form Meatballs: Using a 2-tablespoon scoop, portion the meat mixture into equal-sized scoops. Roll each scoop gently between your palms to form round meatballs. Place them evenly spaced on a large baking sheet and set aside.
- Cook Meatballs: Heat a large skillet over medium heat and add 1 to 2 tablespoons refined coconut oil. When hot and shimmering, add the meatballs in a single layer without overcrowding. Cook until browned on the bottom, then flip to brown on all sides. Remove cooked meatballs to a large plate. Repeat in batches with remaining meatballs.
- Make the Gravy Roux: Reduce skillet heat to medium-low. Add 3 tablespoons ghee and melt it, swirling to coat the pan evenly. Sprinkle in arrowroot powder and whisk continuously until fully combined with the ghee.
- Add Broth: Slowly pour 2 cups beef broth into the skillet in small increments while whisking constantly to integrate the broth into the arrowroot mixture smoothly. Increase heat to medium and whisk until the gravy thickens slightly.
- Incorporate Coconut Cream: Remove skillet from heat and let cool slightly. Gradually whisk in 1 cup unsweetened full-fat coconut cream until fully blended.
- Season Gravy: Return skillet to heat. Add Dijon mustard, salt, black pepper, and optional coconut aminos. Whisk well and reduce heat to medium-low. Simmer for 3 to 5 minutes, stirring occasionally, until gravy reaches desired thickness.
- Combine Meatballs and Gravy: Return meatballs to skillet, coat them in the gravy, and simmer just until heated through.
- Serve: Spoon mashed potatoes or cauliflower onto plates, top with Swedish meatballs, and spoon over extra gravy. Serve warm with compliant lingonberry or raspberry jam if desired.
Notes
- Coconut Cream: Chill cans of unsweetened full-fat coconut milk overnight. Scoop out the thick cream separated from the liquid (discard or use the liquid separately). You may need 2 cans for 1 cup cream. Do not use coconut creamer, cream of coconut, or Coco Lopez as they are not compliant and contain sugar.
- Dijon Mustard: Use a compliant Dijon mustard with no white wine or sugar. Omit if unavailable.
- Coconut Aminos: Optional for deeper color and flavor but not required.
- Keep it Whole30: Replace lingonberry jam with a compliant sugar-free alternative to balance creaminess and umami.
- Dairy-Free Option: Use refined coconut oil instead of ghee.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
- Diet: Gluten Free
