Hey there! So, let’s talk Swedish meatballs. I remember the first time I tried making these Whole30 Swedish Meatballs with Gravy, and it was a bit of a fiasco, to say the least. Picture this: me in the kitchen, flour everywhere, and an apron that had seen better days. But once I got the hang of it, these meatballs became a staple. They’re comforting, flavorful, and honestly, who doesn’t love a good meatball?
Why You’ll Love This Recipe
I whip up these meatballs when I want something hearty but still kinda healthy (because, let’s face it, I can’t survive on salads alone). My family absolutely devours them every time, and I love that they’re gluten-free and paleo-friendly. Also, the gravy is so good, I sometimes catch myself sneaking a spoonful while nobody’s looking. Oops!
Ingredients You’ll Need
- 1 pound ground beef (or turkey works if you want a lighter option)
- 1/2 cup almond flour (sometimes I use coconut flour if that’s all I have)
- 1/4 cup coconut milk (full-fat is best, trust me!)
- 1 egg
- 1 teaspoon salt (I tend to eyeball it, to be honest)
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg (go easy on this, it’s potent!)
- 2 tablespoons ghee or olive oil
- 1 cup beef broth (I use homemade if I’m feeling fancy)
- 2 tablespoons arrowroot starch for thickening
Step-by-Step Directions
- Preheat your oven to 400°F (or 200°C if you’re using Celsius like my cousin in the UK). In a large bowl, mix the beef, almond flour, coconut milk, egg, salt, pepper, allspice, and nutmeg. It should form a nice, cohesive mixtureâdon’t worry if it feels a bit sticky.
- Form the mixture into balls (about the size of a golf ball). Sure, your hands might get a bit messy, but it’s all part of the fun!
- Heat the ghee in a large skillet over medium heat. Brown the meatballs in batchesâabout 3 minutes per side. Yes, they might look a bit chaotic, but that’s part of their charm.
- Transfer the browned meatballs to a baking sheet and pop them in the oven for about 12 minutes. This is where I usually sneak a taste to check seasoning (totally recommend it).
- For the gravy, whisk the arrowroot starch into the beef broth in the skillet you used earlier. Let it simmer until it thickens up (this is magic, I swear!).
- Return the meatballs to the skillet, coating them in that glorious gravy. Let them hang out for a minute or two to soak up the flavor.
- Serve warm, and bask in the praise of your family or friends!
Notes and Tips
If the mixture feels too wet, adding a bit more almond flour can help. I learned that the hard way after a few flat meatball attempts!
Variations to Try
Once, I tried adding chopped onions to the mix, thinking it would add depth, but it made the meatballs a bit too crumbly. Live and learn, right? But I did find that adding a dash of mustard to the gravy gives it a nice tang.
Equipment Corner
If you don’t have an oven-safe skillet, transfer the meatballs to a baking dish after browning. Also, if you’re like me and always misplacing your whisk, a fork works fine in a pinch!
Storage Tidbits
Store leftovers in an airtight container in the fridge for up to 3 daysâthough honestly, in my house, they rarely last that long!
Serving Suggestions
I love serving these over a bed of cauliflower rice, but mashed potatoes (or sweet potatoes) are my family’s favorite. Or sometimes, just enjoy them on their own!
Pro Tips
Don’t rush the browning step; trust me, I’ve tried, and it just doesn’t taste the same. Let them get a nice crust before flipping.
FAQ Time!
Can I freeze these meatballs? Absolutely! Freeze them after browning, then bake from frozen, adding a few extra minutes.
What’s the best substitute for arrowroot starch? Tapioca starch works well if you’re out of arrowroot (like I often am).
Why does my gravy come out lumpy? You might not be whisking enough. But that’s okay, we all get there eventually!
