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Swedish Meatballs

Swedish Meatballs

Yield: 24

Serves: 6-8

Prep: 10 min

Cook: 20 min

Ready: 30 min

  • 1/4 cup coconut flour

  • 2 tbsp guar gum

  • 2 free range eggs

  • 1/4 cup coconut milk

  • 3/4 lb ground beef

  • 3/4 lb ground lamb or turkey

  • 1 small red onion (grated or very finely chopped)

  • 1/8 tsp ground allspice

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground ginger

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder, granulated

  • 1 tbsp parsley, dried

  • 1/4 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 2 tbsp coconut oil

  • 2 tbsp. organic butter

  • 2 cups low sodium organic beef broth

  • 2 tbsp. garbanzo flour or coconut flour

  • 1/4 cup organic sour cream

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder, granulated

  • 1 tbsp dried parsley

  • 1/4 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/4 cup fresh parsley

  1. In a small bowl, soak the coconut flour and guar gum powder in the coconut milk. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the coconut milk mixture. Mix thoroughly until smooth. Using your hands or a scoop, shape into small, golf-ball size meatballs.

  2. Heat butter and oil in a large saute pan over medium-high heat. Add the meatballs giving them room in the skillet and gently brown on all sides, about 10 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.

  3. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the sour cream and season with the spices, salt and pepper.

  4. Keep meatballs in baking dish and top with gravy. You can cover and keep in the warm oven or a chafing dish until serving.






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