Paleo Swedish Meatballs Recipe

Meatballs that are incredibly tasty and cooked to perfection, served in a nutritious and creamy sauce made from cauliflower.

For the Cauliflower Sauce: – 1 small head cauliflower chopped into florets (about 5 cups) – 3 Tbsp ghee or grass-fed butter melted – 1 cup beef bone broth – 1 Tbsp stone ground mustard * – 1/4 tsp sea salt to taste For the Meatballs: – 2 lbs grass-fed ground beef – 2 Tbsp tapioca flour – 2 Tbsp fresh parsley chopped – 1/2 cup yellow onion finely chopped – 1 tsp garlic powder – 2 large egg – 1/2 tsp ground nutmeg – 1/2 tsp sea salt

Ingredient

Direction

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1

Steam cauliflower for 8 minutes in a steamer or boiling water until fork-tender.

Prepare the Sauce 

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2

Blend steamed cauliflower and sauce ingredients in a high-powered blender.

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3

Blend until it is completely smooth. When you want the sauce to be thinner, add some broth to it.

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4

Check sauce flavour and add ghee or sea salt as needed. Reserve until usage.

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1

Mix meatball ingredients in a basin with your hands or a stand mixer with the paddle attachment until well blended.Put 1.5–2" meatballs on a platter.

Make the Meatballs 

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2

Cook 2 tablespoons avocado oil or other cooking oil in a large cast iron skillet over medium-high heat. 

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3

Space out each meatball on the hot griddle (do this in 2–3 batches). Flip after 2 minutes and brown on both sides for 2–3 minutes. Place on platter.

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4

Clean the skillet, reduce heat to medium-low, and add sauce. Sauce should gently boil before adding meatballs and stirring. 

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5

Cook meatballs covered for 5–8 minutes. To season meatballs, simmer over medium-low heat for 30–60 minutes, stirring occasionally.

Also See

Creamy Mashed Rutabaga Recipe