Swedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be poked with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking.
The allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but here, we’re using grass-fed beef.
In a bowl, combine the beef, onion, egg, parsley, almond flour, coconut flour and spices. Form the mixture into around 25 small meatballs.
Heat a tablespoon of butter in a skillet over medium heat. Once the butter is melted and bubbling, place the meatballs in the pan. Allow them to sear for about 4 minutes, then flip them over and continue cooking for another 4 minutes or so, or until cooked through. Carefully remove the meatballs from the pan.
Add the remaining butter to the pan and heat over medium-low. Use a whisk to melt the butter and pick up and browned bits off the bottom of the pan. Add the gravy and milk and whisk. Bring the mixture to a simmer and if needed, add a little broth so the sauce reaches your desired consistency. Season with salt and pepper to taste. Place the meatballs back into the pan and coat them in the sauce. Top with chopped parsley or dill.
To prepare the broccolini, toss the broccolini in oil and a pinch of salt and pepper. Lay out on a sheet pan or baking dish and roast at 375 degrees for 15-20 minutes, or until nicely browned.
Serve your meatballs over your favorite veggie mash alongside the broccolini and enjoy!
In a bowl, combine the beef, onion, egg, parsley, almond flour, coconut flour and spices. Form the mixture into around 25 small meatballs.
Heat a tablespoon of butter in a skillet over medium heat. Once the butter is melted and bubbling, place the meatballs in the pan. Allow them to sear for about 4 minutes, then flip them over and continue cooking for another 4 minutes or so, or until cooked through. Carefully remove the meatballs from the pan.
Add the remaining butter to the pan and heat over medium-low. Use a whisk to melt the butter and pick up and browned bits off the bottom of the pan. Add the gravy and milk and whisk. Bring the mixture to a simmer and if needed, add a little broth so the sauce reaches your desired consistency. Season with salt and pepper to taste. Place the meatballs back into the pan and coat them in the sauce. Top with chopped parsley or dill.
To prepare the broccolini, toss the broccolini in oil and a pinch of salt and pepper. Lay out on a sheet pan or baking dish and roast at 375 degrees for 15-20 minutes, or until nicely browned.
Serve your meatballs over your favorite veggie mash alongside the broccolini and enjoy!
Notes
Calories: 452.7
Sugar: 13.6g
Sodium: 560.5mg
Fat: 31.6g
Saturated Fat: 11.8g
Monounsaturated Fat: 11.92g
Polyunsaturated Fat: 1.36g
Trans Fat: 1.2g
Carbs: 14.2g
Net Carbs: 8.41g
Fiber: 5.7g
Protein: 28.2g
Cholesterol: 138.7mg
Prep Time:5
Cook Time:30
Category:Lunch, Dinner
Method:Stovetop
Cuisine:Swedish
Nutrition
Serving Size:1/4 of recipe
Calories:452.7
Sugar:13.6g
Sodium:560.5 mg
Fat:31.6 g
Saturated Fat:11.8 g
Unsaturated Fat:13.1 g
Trans Fat:1.2 g
Carbohydrates:14.2 g
Fiber:5.7 g
Protein:28.2 g
Cholesterol:138.7 g
Net Carbs:8.41 g
Keywords: gluten-free swedish meatballs
About the Author
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.