Grass-Fed Swedish Meatballs

These Grass-Fed Swedish Meatballs are loaded with protein and meaty goodness! Keep them warm in a Crockpot, and serve them as is or on toothpicks as appetizers. Either way, they are the perfect take-a-long dish to your next event, or a simple comfort food dish at home with zoodles, rice, or mashed no-tatoes. They do require quite a bit of preparation, so make sure to allot yourself enough time. Trust me, they are worth the work!

Grass-Fed Swedish Meatballs Recipe

Serves 6-8

Ingredients

Meatballs:

• ½ pound ground grass-fed beef
• ½ pound ground organic turkey
• ½ cup almond flour
• ¼ cup whole milk ricotta
• 2 tablespoons grated Parmesan
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 tablespoons fresh parsley, chopped
• 2 garlic cloves
• ½ small onion
• 1 organic egg
• 3 tablespoons olive oil

Gravy:

• 3 cups bone broth
• 3/4 cup raw cashew pieces, soaked overnight and drained
• 1/4 cup water
• 1/8 cup coconut oil
• 2 tablespoons tapioca flour
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon Himalayan salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground cardamom

Decoration:

• 1 tablespoon chopped fresh parsley

Directions

1. To make the meatballs, place all the ingredients except olive oil in a large bowl and mix to combine. Shape into one inch balls and set aside.
2. Heat the olive oil in a large non stick skillet. Add about 1/3 of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes.
3. Transfer the meatballs to a plate and repeat with the remaining meatballs.
4. Meanwhile, place all the ingredients for the gravy in a blender and blend until smooth.
5. Once all the meatballs are cooked, transfer them back to the skillet and pour the gravy all over them. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 20 minutes.
6. Serve the meatballs, skewered on a platter with a dollop of the sauce and sprinkled with fresh parsley.

 Gravy recipe adapted from the Healthy Foodie.