Swedish Meatballs:Redesigned and Inspired

A year ago, when I was developing recipes for Dinnertime, I had a lot of fun developing paleo modifications for comfort classics. I have a husband that will eat almost anything that I put in front of him, he knows he’s lucky to get meals home cooked with love! He grew up with a mother that is a phenomenal cook and he has good taste. That said, he prefers meat and potato centered dishes. The higher the dairy and fat content, the better, in his eyes. So I really love taking a dish like Swedish Meatballs and making it healthier and free from dairy. I love it even more that he didn’t mind the changes at all. I know I’ve succeeded if he has seconds of a dish I have changed so much it actually deserves a whole new name.

When I first started eating dairy free, I struggled with the idea of everything tasting like coconuts or cashews. I have gotten over that fear and I am a little obsessed with coconuts, but I promise you this dish isn’t too coconutty… Traditionally, Swedish Meatballs are served with a ligonberry jam or sauce. Sure, I could drive to Ikea and get Ligonberries but I love replacing imported ingredients with locally abundant (i.e. cheaper) options. With fresh pomegranate seeds, you don’t need any sugar and they give the dish the perfect tart and sweet crunch it deserves.

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Swedish Meatballs over Cauliflower Mash 

800g or 1.7 lbs, Ground Beef (Grass Fed, organic if possible)

2 eggs

1 T parsley

1 t salt

1 t pepper

¼ t cinnamon

¼ t nutmeg

pinch of cloves

½ sweet onion, minced

2 garlic cloves, minced

1 ½ T coconut oil

Gravy

1/2 sweet onion, minced

1 garlic clove, mined

1 can coconut cream

2 cups beef broth or water

2 T oil or ghee

salt and pepper to taste

2 T arrowroot or tapioca flour

2t oil

1-3 garlic cloves, minced

1 medium head cauliflower, chopped in florets

1-2 T Coconut oil

salt and pepper to taste

1 pomegranate, seeded

  1. Mix beef, eggs, and seasoning in a bowl
  2. Heat ½ T of oil in a pan
  3. Sauté garlic and onion until soft and add to meatball mixture, combine with your hands
  4. Form into balls with 2 T of meat mixture and place on a plate
  5. Heat ½ T of oil at at time to fry meatballs in batches (about 10 at a time for 5-8 minutes)
  6. Drain meatballs on a strainer or on towels when finished cooking
  7. Make gravy by cooking onion and garlic in same skillet for one minute
  8. Add coconut milk, broth, ghee and salt and pepper
  9. Whisk and cook for 5 minutes
  10. Remove a ¼ cup of liquid and whisk in arrowroot, return to pan and simmer to thicken
  11. Add meatballs to pan and simmer gently while you make cauliflower rice
  12. Heat oil in a pan and add garlic, stir for one minute on medium heat, set aside
  13. Steam cauliflower until a fork easily pierces the florets (this step can be done ahead of time)
  14. Blend cauliflower, garlic, oil, salt, and pepper to taste and/or desired consistency
  15. Top cauliflower mash with meatballs and gravy
  16. Sprinkle with pomegranate seeds

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