Paleo Swedish Meatballs Recipe
Low carb, Paleo-style Swedish meatballs with gravy and mashed cauliflower (the cauliflower recipe is on my blog). This recipe makes a large batch that can either be frozen or feed a large group.
In a large bowl combine meats, almond flour, almond milk, egg, spices, and onion. Mix with hands until ingredients are combined throughout. Take a glass of cold water dip your hand in the water (so meatballs won’t stick), and roll into small golf ball sized balls.
Heat butter and oil in a large skillet or saute pan over medium-high heat. Add the meatballs leave a small space between the meatballs so they don’t stick together, and gently brown on all sides, about 10 minutes. Place them on a heated baking pan in a low oven to keep warm.
For the gravy, add 1 cup of broth to a medium skillet with, let it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/8 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the coconut and almond milk and season with salt and pepper.
To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley.