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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.
Cook Time 30 mins
Course Main Course
Cuisine Swedish
Servings 30 meatballs


  • 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
  • tsp black pepper
  • 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.)