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Savory Swedish Meatballs with Creamy Paleo Gravy

This delightful dish features tender meatballs infused with spices, paired with a rich, creamy Paleo gravy, making it a comforting meal for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Paleo, Swedish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or a mix of beef and pork for added flavor)
  • 1/2 cup almond flour
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup chopped parsley
  • 1 piece egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
For the Creamy Paleo Gravy
  • 2 tablespoons olive oil
  • 2 tablespoons coconut flour
  • 2 cups beef broth
  • 1 cup coconut milk
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grab a baking sheet.
  2. In a large bowl, combine the ground beef, almond flour, chopped onion, garlic, parsley, egg, salt, pepper, and nutmeg. Mix until well combined.
  3. Roll the mixture into small meatballs, about 1-2 inches in diameter.
  4. Place the meatballs on the baking sheet and bake for about 20 minutes, or until they’re nicely browned and cooked through.
Making the Gravy
  1. While the meatballs are baking, heat olive oil in a saucepan over medium heat.
  2. Whisk in the coconut flour until it’s well mixed and starts to bubble.
  3. Gradually add beef broth, stirring continuously to avoid lumps.
  4. Pour in the coconut milk and bring it to a gentle simmer. Season with salt and pepper to taste.
Final Assembly
  1. When the meatballs are done, add them straight to the creamy gravy, making sure they’re well coated.
  2. Allow them to simmer together for a few more minutes.

Notes

Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! Encourage experimentation with different herbs like thyme or dill. Store leftovers in an airtight container in the fridge for up to 3 days.