Whole30 Swedish Meatballs with Gravy (Paleo, Gluten Free)

Steps

1. 1To Make the Swedish Meatballs
2. 2Add 1 pound lean ground beef, 1 pound ground pork, ⅓ cup super-fine blanched almond flour, 1 large egg, 1 tablespoon minced fresh garlic, 1 cup finely chopped white onion, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon freshly ground white pepper, 1 pinch allspice, and 2 tablespoons finely chopped fresh parsley to large mixing bowl.
3. 3Gently mix together ingredients with hands, ensuring all ingredients are fully incorporated. Be careful not to overmix.
4. 4Using scoop with release handle, portion meatball mixture into individual scoops of desired size. Roll each scoop gently between palms to form into meatballs, then place formed meatballs on large baking sheet and set aside. Repeat until entire mixture has been formed into equally-sized meatballs.
5. 5To Cook the Swedish Meatballs
6. 6Place large skillet on stovetop over medium heat. When pan is warm, add 1 to 2 tablespoons refined coconut oil and continue heating skillet until oil is hot and shimmering.
7. 7Once oil is hot, place meatballs in skillet in one even layer, being careful not to overcrowd pan. Work in batches as needed depending on size of skillet and size and number of meatballs.
8. 8Cook meatballs until browned on bottom, then flip meatballs over. Repeat until meatballs are browned on all sides, then transfer cooked meatballs to large plate and set aside. Repeat with remaining meatballs until all have been fully cooked.
9. 9To Make the Gravy
10. 10Return empty skillet to stovetop and reduce heat to medium-low. Add 3 tablespoons ghee and warm ghee until melted, swirling and tilting pan occasionally to distribute ghee across entire skillet.
11. 11When ghee has melted, sprinkle 3 tablespoons arrowroot powder into skillet, then vigorously whisk arrowroot into melted ghee until fully combined.
12. 12Once combined, slowly pour 2 cups compliant beef broth into skillet in small increments, whisking constantly to incorporate beef broth into arrowroot roux. Continue until all beef broth has been added and mixture has become thin and smooth.
13. 13Increase heat under skillet to medium and continue whisking mixture until slightly thickened.
14. 14Once mixture has thickened, remove skillet from heat and let cool slightly. Slowly pour 1 cup unsweetened, full-fat coconut cream into skillet and whisk to incorporate fully.
15. 15Return skillet to heat. Add 1 teaspoon compliant Dijon mustard, 1 teaspoon salt, 1 teaspoon freshly cracked black pepper, and 1 dash coconut aminos (if desired). Whisk mixture until all ingredienst are fully incorporated, then reduce heat under skillet to medium-low.
16. 16Simmer mixture 3 to 5 minutes, stirring occasionally, until gravy has thickened to desired consistency.
17. 17When satisfied with consistency, return meatballs to skillet. Coat meatballs with gravy on all sides and simmer just until meatballs are heated through.
18. 18To Serve
19. 19Portion mashed potatoes or mashed cauliflower onto serving plates or bowls.
20. 20Top with Swedish meatballs, then spoon desired amount of gravy over meatballs.
21. 21Serve warm with compliant lingonberry jam if desired and plenty of additional gravy.