Primal, Paleo, and Gluten-free Swedish Meatballs

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Swedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be poked with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking.

The allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but here, we’re using grass-fed beef.

Gluten-free Swedish Meatballs Recipe

Ingredients

• 2 tablespoons unsalted butter, divided
• 1 pound ground beef
• 1/2 minced onion, about 2/3 cup
• 1 egg
• 1/2 cup parsley
• 2 tbsp. almond flour
• 1 tsp. coconut flour
• ½ teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon allspice (a pinch)
• 2/3 cup Primal Kitchen® Mushroom Gravy
• 1/3 cup milk of choice
• Beef broth, as needed
• Parsley or dill for garnish
• 12 oz. broccolini
• 1-2 tablespoons Primal Kitchen Avocado Oil or Olive Oil
• Pinch of salt and pepper
• Veggie Mash

Directions

In a bowl, combine the beef, onion, egg, parsley, almond flour, coconut flour and spices. Form the mixture into around 25 small meatballs.

Heat a tablespoon of butter in a skillet over medium heat. Once the butter is melted and bubbling, place the meatballs in the pan. Allow them to sear for about 4 minutes, then flip them over and continue cooking for another 4 minutes or so, or until cooked through. Carefully remove the meatballs from the pan.

Add the remaining butter to the pan and heat over medium-low. Use a whisk to melt the butter and pick up and browned bits off the bottom of the pan. Add the gravy and milk and whisk. Bring the mixture to a simmer and if needed, add a little broth so the sauce reaches your desired consistency. Season with salt and pepper to taste. Place the meatballs back into the pan and coat them in the sauce. Top with chopped parsley or dill.

To prepare the broccolini, toss the broccolini in oil and a pinch of salt and pepper. Lay out on a sheet pan or baking dish and roast at 375 degrees for 15-20 minutes, or until nicely browned.

Serve your meatballs over your favorite veggie mash alongside the broccolini and enjoy!

Print

Primal, Paleo, and Gluten-free Swedish Meatballs

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• 
  Author: Mark’s Daily Apple
• 
  Total Time: 35 minutes
• 
  Yield: 4-6 servings
• 
  Diet: Gluten Free

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Description

Swedish meatballs made gluten-free, paleo and Primal

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Ingredients

2 tablespoons unsalted butter, divided

1 pound ground beef

1/2 minced onion, about 2/3 cup

1 egg

1/2 cup parsley

2 tbsp. almond flour

1 tsp. coconut flour

½ teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon allspice (a pinch)

2/3 cup Primal Kitchen® Mushroom Gravy

1/3 cup milk of choice

Beef broth, as needed

Parsley or dill for garnish

12 oz. broccolini

1–2 tablespoons Primal Kitchen Avocado Oil or Olive Oil

Pinch of salt and pepper

Veggie Mash

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Instructions

In a bowl, combine the beef, onion, egg, parsley, almond flour, coconut flour and spices. Form the mixture into around 25 small meatballs.

Heat a tablespoon of butter in a skillet over medium heat. Once the butter is melted and bubbling, place the meatballs in the pan. Allow them to sear for about 4 minutes, then flip them over and continue cooking for another 4 minutes or so, or until cooked through. Carefully remove the meatballs from the pan.

Add the remaining butter to the pan and heat over medium-low. Use a whisk to melt the butter and pick up and browned bits off the bottom of the pan. Add the gravy and milk and whisk. Bring the mixture to a simmer and if needed, add a little broth so the sauce reaches your desired consistency. Season with salt and pepper to taste. Place the meatballs back into the pan and coat them in the sauce. Top with chopped parsley or dill.

To prepare the broccolini, toss the broccolini in oil and a pinch of salt and pepper. Lay out on a sheet pan or baking dish and roast at 375 degrees for 15-20 minutes, or until nicely browned.

Serve your meatballs over your favorite veggie mash alongside the broccolini and enjoy!

Notes

Calories: 452.7

Sugar: 13.6g

Sodium: 560.5mg

Fat: 31.6g

Saturated Fat: 11.8g

Monounsaturated Fat: 11.92g

Polyunsaturated Fat: 1.36g

Trans Fat: 1.2g

Carbs: 14.2g

Net Carbs: 8.41g

Fiber: 5.7g

Protein: 28.2g

Cholesterol: 138.7mg

• Prep Time: 5
• Cook Time: 30
• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: Swedish

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 452.7
• Sugar: 13.6g
• Sodium: 560.5 mg
• Fat: 31.6 g
• Saturated Fat: 11.8 g
• Unsaturated Fat: 13.1 g
• Trans Fat: 1.2 g
• Carbohydrates: 14.2 g
• Fiber: 5.7 g
• Protein: 28.2 g
• Cholesterol: 138.7 g
• Net Carbs: 8.41 g

Keywords: gluten-free swedish meatballs

The post Primal, Paleo, and Gluten-free Swedish Meatballs appeared first on Mark’s Daily Apple.

Filed under: Fitness