Paleo Swedish Meatballs {Ikea swap} + BONUS RECIPE

I might be the worst blogger in the history of bloggers. I have what {in my own head} I think is a "food blog" and I haven't posted a recipe since October. It is now February... count those months, that's November, December, January. Wow. I suck. I have literally had a list in the little notepad on my phone of recipes I have made and want to share. Since. October. I could blame it on my oh so busy life. I could blame it on the fact I work 50-60 hours/week. I could blame it on... Oh, forget it.  #imjustlazy

Either way, I do HAVE to share this recipe with you all. Hopefully, in your little corner of the earth you have access to an Ikea. I do, it's about a half hour away, and I just can't get enough. Not very many things make me happier than pulling up to that big blue and yellow building, walking in to a wave of cinnamon bun smelling goodness, and then getting school girl giddy as I walk the maze that is their showroom. I love how the carts are uncontrollable. I love how people are ALWAYS in the way {ok ok I actually hate that} and I..love..their..swedish meatballs. You know, when I can ignore the whole scandal surrounding the horses. 

Clearly they aren't good for you. Clearly, I try to eat Paleo as much as possible {note: that went out the window yesterday with the Superbowl. I went mostly-Paleo but definitely made a pizza for me and hubbs,, ok ok getting distracted} - So all that being said, I had to find a way. Andddddd *TA DAH* Pinterest to the rescue. Pinterest led me to Paleo Fondue. {which, let's face it- just the name of the blog gives me the warm and fuzzies} 

I followed the recipe for the most part. Here is my rendition, but if you don't trust me, here is the link to the original recipe. 

ingredients:

For the Meatballs

1 lb ground beef
1 lb ground pork
2 egg yolks
1 Tbl dried parsley
1 teaspoon each of of salt/pepper
1/4 tsp cinnamon
1/4 tsp all spice
1/4 medium yellow onion, finely minced
1 or 2 garlic cloves, finely minced
1½ Tbl butter

For the Gravy

1/4 medium yellow onion, finely minced
1 or 2 garlic cloves, finely minced
1-14 oz can full fat, unsweetened coconut milk
2 cups beef broth
2 Tbl Butter 
1 tsp pepper
3 Tbl potato flour*
Salt to taste

instructions:

  1. Combine the beef, pork, egg yolks, parsley and spices in a bowl.
  2. Heat a skillet to medium and add 1/2 of your butter to the pan. Add the minced onion and garlic to the pan, and cook until they start to become translucent, 2-3 minutes.
  3. Add the cooked vegg to the meat bowl, and mix .
  4. Form about 2 Tablespoons worth into a ball.
  5. Heat a cast iron skillet to medium and add the rest of the butter.
  6. Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.
  7. Remove the balls and place in a strainer to drain. Repeat cooking the balls in a few more batches.
  8. Once your balls are done, make a quick gravy: Add the onion and garlic to the skillet and cook again for about 2-3 minutes. 
  9. Whisk in your coconut milk {make sure you SHAKE it to combine}, beef broth, butter, and pepper. Continue to cook for about 5 minutes, whisking periodically. 
  10. Add the flour one tablespoon at a time and whisk until dissolved. Taste and add salt if desired. If you do it slowly, you shouldn't clump but if you find that clumps are starting, you can blend it in a blender. 
  11. Remove from heat and put the meatballs into the pan with the gravy. 

notes:

  • Flour*: The original recipe calls for tapioca flour, which is Paleo. I didn't have any, and my options were either potato flour {not paleo} or coconut flour. I went with potato, which makes my rendition NOT paleo, but I didn't think that coconut would work}
  • I actually threw my oven onto 350 and put the balls in there to finish cooking as I worked through my batches. I never feel 100% confident that meatballs will cook on the stovetop, so I usually either bake them after, or simmer them in my sauce to finish the cooking process.
  • To really do it up, Ikea style, serve these babies with mashed potatoes and lingonberry jam. I wanted to stay healthy, so I made cauliflower mash. {BONUS!} and I also couldn't find lingonberry jam, so I melted down and reduced organic cranberry sauce with some balsamic vinegar and honey. Weird, I know, but it actually tasted pretty good. 

* BONUS RECIPE *

Cauliflower Mash ~ Click Here


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