We’re revamping Gran’s recipe, changing up some ingredients making Paleo Swedish Meatballs just as delicious as you remember! Being Paleo and Whole30 compliant means they are Gluten, Grain AND Dairy Free swapping out dairy milk with coconut milk and the thickener is tapioca vs corn starch.
Bone broth powder is another key player here. We know it’s great for soups and stews but I’ve been using it for gravy too. Adding a rich deep umami flavor that would take hours to develop in a few scoops whisked in saving so much time. 
*SCROLL DOWN TO **RECIPE AND YOUTUBE VIDEO LINK** EASY TO FOLLOW ALONG TIPS AND TRICKS TO HELP YOU!*
Using full fat coconut milk together with gorgeous bone broth, it’s a beautiful creamy gravy. Coconut milk is thick and creamy and honestly you really don’t taste coconut. It’s a staple in my pantry for any and all dairy swaps! If you haven’t yet, give it a try.
Here’s a few more WHOLE30 favorites to check out;
Paleo Hammered Chicken with Greens
Modern Swedish Meatballs (Paleo/Whole30)
We're revamping Gran's recipe, changing up some ingredients making Modern Swedish Meatballs just as delicious as you remember! Being Paleo and Whole30 compliant means they are Gluten, Grain AND Dairy Free
Ingredients
Meatballs
- 1 lb Grass Fed Beef
- 1/2 c Fine Ground Almond Meal
- 2 T Garlic Confit Paste See link above for recipe or quick tip below!
- 1 T Bragg's Coconut Amino's
- 1/2 sm Red Onion Minced
- 2 T Avocado Oil
Sauce
- 1 can Full Fat Coconut Milk
- 2 scoops Ancient Nutrition Collagen Bone Broth
- 1 t Tapioca Starch Or Arrowroot Starch
- 1/2 t Redmond Real Salt
- 1 t Bragg's Coconut Aminos
- 1 pinch Ground Nutmeg
Instructions
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*Watch the video if you can on this one! It's so much easier to give you visuals*
Mix all meatball ingredients together except the avocado oil until thoroughly combined. Form into walnut size, will make 28-30 meatballs. Use a 10 inch sauté pan add avocado oil in the base, add all meatballs. They will be tight but not touching. Turn on your stove to get them cooking on a medium high.
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Brown the meatballs on all sides, carefully rotating with tongs and moving them around to cook for 10 minutes. Set meatballs aside in a large bowl, turn heat down to low. Remove and major onion chunks from the pan but we want to keep the darker cooked bits and oil for gravy flavor!
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In a liquid measuring bowl add the bone broth powder, tapioca starch and salt then use a whisk to mix together with the coconut milk.
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Add the liquid mixture to the pan, whisking to combine the oil and bits from the pan will loosen up. Turn heat up to medium. Add the coconut amino's and nutmeg and keep stirring. You're looking for a low rolling boil, the sauce will be thickening now add in the meatballs.
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Gently stir the meatballs or rotate the pan with your wrist to just get the sauce to move and cover the meatballs. Let them cook for 10 minutes while the gravy thickens up. The gravy is ready once it coat's the back of a spoon.
Recipe Video
Recipe Notes
- If you dont have time for the garlic confit paste try 2 tsp of garlic powder and 2 Tbsp avo oil instead
- The sauce will thicken as it sits *if* it is getting too thick on you, add water to thin as stoves vary gas to electric on heating time
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