Gluten-free, Primal, and Paleo Swedish Meatballs

Although Swedish meatballs are small enough to serve as an appetiser and can be pierced with a toothpick or picked up by both hands, they also make a great main course. However, if you don’t have any celebratory gatherings planned anytime soon, store these juicy nibbles in the refrigerator for midweek munchies.

These Swedish meatballs have a flavour that is distinct from regular meatballs thanks to the light but noticeable use of allspice and nutmeg. Although you could absolutely use a mixture of beef and pork to make Swedish meatballs, we’re using grass-fed beef in this recipe.

Swedish Meatballs Recipe Without Gluten


Two tsp unsalted butter, separated

One pound of ground beef

1/2 chopped onion, or roughly 1/3 cup

One egg

half a cup of parsley

Tbsp almond flour

One teaspoon coconut flour

One-half teaspoon of powdered garlic

Half a teaspoon of kosher salt

1/4 tsp freshly ground black pepper

One-fourth teaspoon of newly ground nutmeg

1/8 teaspoon (pinch) of allspice

two and a third cups Primal Kitchen® Mushroom Gravy

one-third cup any type of milk

As needed, beef broth

Dill or parsley as garnish

Twelve ounces of broccolini

One or two tablespoons of Primal Kitchen olive or avocado oil

A dash of pepper and salt

Vegetable Mash



The meat, onion, egg, parsley, coconut flour, almond flour, and spices should all be combined in a bowl. Shape the mixture into about twenty-five little meatballs.

One tablespoon of butter should be heated over medium heat in a pan. Put the meatballs in the pan once the butter has melted and become bubbly. After letting them sear for about 4 minutes, turn them over and cook for an additional 4 minutes or until cooked through. Take the meatballs out of the pan with care.

Transfer the leftover butter to the pan and set it on medium-low heat. Melt the butter and scrape out the browned bits from the pan’s bottom with a whisk. Whisk in the milk and gravy. Once the mixture reaches a simmer, adjust the consistency of the sauce by adding a little broth if necessary. To taste, add salt and pepper for seasoning. Return the meatballs to the pan and turn them over to coat in the sauce. Add some chopped dill or parsley on top.

Toss the broccolini with oil and a dash of salt and pepper to prepare. Spread out onto a baking dish or sheet pan, and roast for 15 to 20 minutes at 375 degrees, or until well browned.

Together with the broccolini, serve your meatballs over your prefered vegetable mash and savour!

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