Bread-less Swedish Meatballs
When your kids want Swedish Meatballs, make them grain-free with almond flour. Plus, almond flour adds healthy protein, without adding sugars.
- 2 lbs grass-fed ground beef
- 1 cup organic chicken broth
- 1 organic egg
- 1 organic egg yolk
- ¼ cup almond meal
- 1 tsp dried parsley
- ¼ large onion grated
- ½ tsp sea salt
- ⅛ tsp black pepper
- ⅛ tsp fresh ground nutmeg (hint: keep them in the freezer and grate them with a microplane, if you can)
- 2 tbsp coconut oil
- Mix ground beef, egg, egg yolk, almond meal, parsley, onion, salt, pepper and nutmeg well. Then, shape into 1″ balls.
- Heat up coconut oil in a non-toxic skillet, until hot.
- Fry meatballs in batches (don’t crowd the pan) until almost cooked through, then remove and place on the side until all meatballs are browned.
- After all batches are browned, transfer them all back into the skillet, and add 1 cup (or more) of organic chicken broth.
- Finish cooking the meatballs (about 4-8 minutes) and serve warm.
Saving and Reheating:
- To freeze, line a large ziploc bag with parchment paper and place meatballs inside.
- To re-heat, let meatballs thaw slightly and transfer to a skillet to reheat. (You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.)