Swedish meatballs

2011-06-16

Primal

  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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The Scandinavian countries are known for flavoring their foods with nutmeg and other spices most Americans would only consider for baking. Try Swedish meatballs for a change of taste!

Heat oven to 250F and set an oven-proof casserole dish to one side.

Cut the onion in half lengthwise, so each half still has a small part of the root at the end. Peel the halves. Place a box grater on top of a plate and grate the onion. If you typically \”cry\” while prepping onions, try refrigerating your onions for 24 hours before using.

In a medium skillet over medium heat, put a tablespoon of butter and allow to melt. Then put in the grated onion, any onion juice that the plate captured, and a pinch of salt. Allow to cook until the grated onion is soft, about 10 minutes. You are not attempting to brown or carmelize the onion at all, just get it cooked through.

To prep the meat mixture, you can use a stand mixer with a paddle attachment. If you do not have a stand mixer, you can just use your clean hands. Put in the bowl for the mixer the ground beef, the egg yolks, 1 tsp each of kosher salt and black pepper, the almond meal, the allspice, and nutmeg. Mix until all ingredients are thoroughly incorporated.

Put one tablespoon of butter into a large skillet and bring to medium-high heat. Using a scoop or your fingers, scoop out 1 oz. of the meat mixture and roll between your palms to create a meatball. (You can also make the meatballs in a 1/2 oz. size for a cocktail-sized meatball.) As you form meatballs, put them in the skillet and brown on all sides. As the meatballs become brown, transfer them from the skillet to the oven-proof casserole and keep them warm in the oven.

After the meatballs are browned and put in the oven, take another clean large skillet and put it over medium heat. Put 1 tbsp. of butter and allow to melt then stir in the potato starch. Allow to cook until the potato starch looks thoroughly incorporated. Pour in the beef broth and stir until the butter/starch mixture is thoroughly incorporated and is starting to thicken. Pour in the heavy cream. Add salt and pepper to taste and a 1/2 tsp. of nutmeg. Turn the heat up to medium-high, stirring constantly until the sauce is thickened and smooth.

Spoon sauce over meatballs and enjoy!

Ingredients

  • 1 lbs. grass-fed ground beef
  • 1 medium onion, white or yellow
  • 2 egg yolks
  • Pastured butter
  • 1/4 cup almond meal
  • Kosher salt, black pepper
  • 1 tbsp each of allspice and nutmeg
  • 1 tbsp potato starch
  • 1 cup beef broth
  • 1 cup pastured heavy cream

Method


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Recipe Comments

Comments (11)

  1. posted by Kristin Jekielek on June 16, 2011

    Do you know what amount of arrowroot powder I could use as a sub for the potato starch?

  2. posted by mt08 on June 22, 2011

    Made this just yesterday but I used tomato sauce with some Italian mixed herbs instead of the heavy cream sauce. Super yummy! Thanks for sharing :)

  3. posted by citysiren on July 14, 2011

    made this tonight and it was a HUGE success… make a couple of small substitutes, used whole raw milk instead of heavy cream since i figured pastured milk is better than store bought heavy cream, and i couldn’t spare the cream from the milk :). also totally spaced on what i was supposed to do with the onions and ended up just adding them to the sauce since it was thinner due to the milk… but MAN those meatballs were SO good my 2 year old chose them over DONUTS! yes, really!

  4. posted by Lucy on August 26, 2011

    How about the onions? what should I do with it?

  5. posted by Krissy on September 17, 2011

    I put my onions in the meatballs. I really liked this!!! My friend did as well. Hubby and 7 year old daughter weren’t too fond,but I would say it’s an acuired taste.

  6. posted by Barbie on February 26, 2012

    This is a fantastic recipe! The only glitch is it doesn’t say what to do with the onions, but I figured out they go in the meatballs. I subbed arrowroot for the potato starch without any issues, measurements the same. My 5 year old daughter LOVED the gravy/sauce. Truly delicious, you would never know it wasn’t a “normal” recipe!

  7. posted by Louisa on May 11, 2012

    I hate to tell you, but nutmeg is NOT a standard ingredient in Swedish meatballs! However I love that idea and will definitely try it out :)

    Almond meal is a great substitute for the bread crumbs in the original recipe though!

    Thank you!

  8. posted by Kris on January 18, 2013

    These were very good & the creamy sauce really hit the spot. I do think there was a little too much nutmeg for my taste, so will reduce by about half next time. I used half the onion mixture in the meatballs and half in the sauce — very good. I also sauteed some mushrooms in a pan with butter, then made the sauce with them. Awesome recipe!

  9. posted by Stacy Makes Cents on February 18, 2013

    These are SO GOOD!!!! Thanks for sharing! :-) We gobbled them up. I used arrowroot instead of potato starch because that’s what I had.

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