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Caption: with gravy & cranberry jam
Paleo + AIP variation Swedish Meatballs
Caption: Following Paleo or the Autoimmune Protocol doesn't mean giving up an IKEA favorite!
Here's my healthier version of this Scandinavian classic.
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Caption: For the meatballs Grass fed ground beef
Shallot
Pastured egg (omit if AIP)
Coconut flour
Italian Seasoning
Mace
Salt
Pepper (omit if AIP)
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Caption: Mix together all the ingredients
until well combined.
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Caption: Use a tablespoon scoop to portion
the meat mixture into individual meatballs. Roll & place into a
greased cast iron skillet.
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Caption: Meanwhile, make the cranberry jam. Bake at 400 F until golden &
cooked through.
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Caption: For the Jam Cranberries
Filtered water
Maple Syrup
Mace or cinnamon (optional)
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Caption: Transfer to a jar or bowl.
Next, make the gravy. Simmer the cranberries, water & maple syrup over medium heat until the cranberries pop. Add the optional spices.
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Caption: For the gravy Meatball drippings pan
Bacon grease (or other solid fat)
Stock
Arrowroot powder
Filtered water
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Caption: Make a slurry with the starch & water. Whisk into the skillet & continue to cook on low heat until thickened. Melt the additional fat into the drippings skillet. Whisk in the stock & loosen any browned bits from the pan.
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Caption: Add the meatballs to the gravy & cook for a minute or two, making sure the gravy coats the meatballs.
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Caption: Serve the meatballs & gravy with the cranberry jam and some mashed white sweet potatoes.
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Caption: Enjoy! Full recipe + instructions at
sweet-treats-baking.blogspot.com
Caption: Sweet Treats food • photography • life
http://sweet-treats-baking.blogspot.com
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