Meatballs are one of our favorite things to cook because they are so versatile. You can throw them in a marinara sauce, a creamy sauce, a sticky asian garlic sauce. You can make them with beef, bison, pork, chicken, turkey, or any combination of these meats. You can put them on bread, pasta, rice, or eat them off a toothpick. Meatballs are our jam!
Today, we are cooking meatballs of the Swedish variety and serving them over mashed potatoes. These are gluten free, dairy free, and so easy to pull together. They cook in one pan and make great leftovers. We use ghee in this recipe to make it dairy free but if you can tolerate dairy then feel free to sub out the ghee for butter. We hope you like this rendition of the meatball.
Happy Cooking!
Swedish Meatballs
These gluten free, dairy free Swedish Meatballs swim in a creamy gravy that is loaded with flavor. Do yourself a favor and try these out this week.
Servings 6
Calories 484kcal
Ingredients
- 2 lbs ground beef
- 1 egg
- 1/2 onion, finely chopped and divided
- 4 cloves garlic, minced and divided
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 3 TBSP ghee can substitute butter but will not be dairy free
- 1 1/2 TBSP tapioca flour
- 1 1/2 cup beef bone broth
- 1 1/2 cup full fat coconut milk, shaken to combine
- 1/4 cup parsley, chopped
Mashed Potatoes
- 2 lbs russet potatoes, peeled
- 2 cups bone broth
- 4 cloves garlic
- 1/4 cup full fat coconut milk
- 2 TBSP ghee can substitute butter but will not be dairy free
- salt and pepper to taste
Instructions
Mashed Potatoes
- Chop potatoes into thirds and place in a large stock pot. Add 2 cups of bone broth and the garlic to the pot and fill the rest with water so the potatoes are covered by 1 inch of liquid. Turn the stove to high heat and bring to a boil. Turn heat to medium high and continue to boil until a fork can easily pierce through the potatoes. Once the potatoes are soft, reserve 1/2-3/4 cup of the water in a mason jar or metal measuring cup then strain the potatoes. Return to pan and add the reserved water, starting with 1/4 a cup, coconut milk, and butter. Smash with a potato masher or use a blender. If your potatoes are too dry then add more of the reserved water, 1/4 cup at a time. Once you get the consistency you like, season with salt and pepper
Swedish Meatballs
- While the potatoes are boiling you can begin your meatballs. In a small bowl, combine the salt, pepper, granulated garlic, nutmeg, and allspice
- In a large bowl combine the ground beef, egg, half of the chopped onion, half of the minced garlic and 2 tsp of the spice mixture. Stir to combine
- Line a baking sheet with parchment paper. Using a spoon or cookie scoop, form your meatballs so they are roughly the size of a golf ball. Place on the parchment paper as your form them. This should make about 20 meatballs
- Add 1-2 tbsp cooking oil to a large cast iron pan or large nonstick skillet and preheat over medium high heat. Once ready, add your meatballs in a single layer and cook for 3 minutes per side for a total of 9-10 minutes, or until they are a deep brown, cooked through and reach an internal temperature of 160 degrees. You may need to work in batches depending on the size of your pan. Once finished remove to a plate
- Lower the temperature to medium heat and remove any loose bits from the pan. Add the onion to the pan and saute for 3 minutes. Add the garlic and saute until they are fragrant, about 30 seconds.
- Move the onions and garlic to one side of the pan and add the butter. Once melted, add the tapioca flour and whisk to combine with the butter.
- Whisk in the bone broth and onion mixture.
- Let simmer for 3-5 minutes to thicken then whisk in the coconut milk and parsley.
- Return meatballs to the pan and let simmer for 2 minutes
- Serve over mashed potatoes
Nutrition
Calories: 484kcal | Carbohydrates: 5g | Protein: 38g | Fat: 33g | Sugar: 2g
