Swedish Meatballs

(Gluten Free, Paleo, Whole30, Keto)


Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 4-6 servings



For The Meatballs

1 lb Ground Beef

1/2 cup Minced White Onion

1/4 cup Almond Flour

1/4 cup Almond Milk

1 Egg

1 tbsp Avocado Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1/8 tsp Ground Nutmeg


For The Sauce

2 tbsp Ghee

2 tbsp Arrowroot Starch

2 tbsp Coconut Aminos

1 tbsp Noble Made Coarse Grain Mustard

2 cups Beef Broth

1 cup Coconut Cream



  1. In a medium-sized bowl, whisk together almond flour and almond milk. Let sit for 5 minutes to fully absorb. Whisk in egg, salt, pepper and nutmeg.
  2. Add ground beef and minced onion to the bowl. Mix by hand until ingredients are incorporated without over-mixing. Form into 1” meatballs.
  3. In a large skillet, heat 1 tbsp avocado oil over medium high heat. Then, add in the meatballs. Let them cook while occasionally flipping them over to make sure they cook evenly. This should take about 10 minutes or longer depending on the size of the meatball. Remove cooked meatballs from the skillet and set aside.
  4. Add the 2 tbsp ghee to the pan and turn the heat down to medium. Add in the arrowroot starch, and whisk together until a paste is formed- similar to a roux. Once the paste becomes brown and bubbly, whisk in 2 cups of beef broth slowly to make sure no lumps form. Whisk in Coconut Aminos and Noble Made Coarse Grain Mustard until fully combined.
  5. Next, add 1 cup of coconut cream (the cream only) by whisking into the sauce to make it creamy. Turn the heat to low, and let it simmer for 10-15 minutes. Return the meatballs to the pan, and coat with the sauce before serving. Sauce will thicken as it cools.


This recipe was created by Valerie Skinner of Thyme and JOY.