Oven-Baked Swedish Meatballs (Paleo, Whole30)
These Paleo Swedish Meatballs are just as satisfying as the original comfort food but without the gluten or dairy. They come together easily, baked to perfection in the oven, and then smothered in the delicious gluten-free gravy.
Servings 12 servings
Ingredients
Meatballs
- 2 pounds ground pork
- 2 eggs
- ¼ cup psyllium husk
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ teaspoon nutmeg ground
- ½ teaspoon allspice ground
Gravy
- ½ cup butter or ghee
- 2 tablespoons arrowroot or tapioca powder
- 2 cups bone broth warmed
- 1 tablespoon coconut aminos
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
Instructions
Swedish Meatballs
- Preheat oven to 400 degrees Fahrenheit.
- In a medium size bowl, combine pork, eggs, psyllium husk, salt, garlic powder, pepper, nutmeg and allspice. Mix until combined.
- Roll into 24 large meatballs or 46 small meatballs and spread them evenly on a parchment-lined baking sheet. Bake in preheated oven for 30 minutes.
Gravy
- Heat butter or ghee in a large stainless steel skillet on low heat.
- Sprinkle arrowroot or tapioca all over the butter and whisk vigourously to combine. Cook for 30 seconds, whisking continually until bubbly.
- Add warm broth over the arrowroot/tapioca slurry and stir to combine. Increase heat to medium, gently stirring.
- Add coconut aminos, mustard, and garlic powder and stir to combine. Adjust salt and pepper to taste.
- Transfer baked meatballs to the gravy and simmer and combine everything over low heat. Or serve separately in a gravy bowl and pour over meatballs.
Notes
This recipe makes either 24 large meatballs or 46 small meatballs. These meatballs freeze well.
| Nutrition Information Disclaimer |
Nutrition
Calories: 326kcal | Carbohydrates: 6g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 264mg | Potassium: 233mg | Fiber: 3g | Vitamin A: 355IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 0.9mg