Dairy Free Swedish Meatballs (Keto, Paleo, Whole30)

Dairy Free Swedish Meatballs (Keto, Paleo, Whole30)

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  • Posted: November 9, 2018 21:40

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  • Posted: November 9, 2018 21:40

    bob-the-cook

    This Recipe Is Published **Here >>>>>** [**https://thecastawaykitchen.com/2018/09/dairyfree-swedish-meatballs-gravy/**](https://thecastawaykitchen.com/2018/09/dairyfree-swedish-meatballs-gravy/) **Author:** Cristina Curp **Yield:** 20 meatballs **Ingredients** * 2 pounds grass-fed ground beef * 1 tablespoon coconut flour * 1 teaspoon dried parsley * 1 teaspoon onion powder * 1 teaspoon garlic powder * 1 teaspoon black pepper * 1/2 teaspoon allspice * 1/2 teaspoon nutmeg * 1/2 cup onion, minced * 1 large egg (sub 1 tablespoon gelatin for egg free) * 2 tablespoons coconut oil, for cooking * For the Sauce: * 3 tablespoons dairy-free butter (I use this one), bacon fat or coconut oil * 1 tablespoon coconut flour * 1 tablespoon pastured gelatin * 2 cups bone broth * 1 tablespoon dijon mustard * 2-inch piece of lemon peel * 2 sprigs thyme * 2 tablespoons coconut aminos * splash of fish sauce * 1 cup cauliflower cream **Instructions** 1. Heat a large, 16-inch skillet over medium-low heat. 2. In a large bowl combine all of the meatball ingredients and roll them into about 20 meatballs. 3. Add the coconut oil to the skillet and bring the heat up to medium power. 4. Add the meatballs to the skillet and cook here, for 15 minutes turning them over every 3 minutes or so until they are browned all over. 5. While the meatballs cook, prepare your sauce ingredients, measure them out etc. 6. Transfer the meatballs to a plate and cover with foil. 7. Quickly add the dairy free butter to the skillet, the coconut flour and gelatin. Stir until lightly browned and toasty. 8. Add in the bone broth and whisk until fully incorporated. 9. Add in the dijon, coconut aminos, fish sauce, lemon and thyme. 10. Simmer for 15-20 minutes until reduced by a 1/3 11. Mix in the cream and simmer until thick. Add the meatballs to the skillet. 12. Simmer for a few minutes, turning the meatballs over to coat in sauce. 13. Serve warm! Spoon over zoodles, cauliflower rice or greens. **Cauliflower “Heavy Cream”** 1. Steam 1 cup cauliflower florets with 1 clove garlic, until tender. 2. Drain and gently mash, measure 1/2 cup mashed cauliflower.  3. Blend 1/2 cup mashed cauliflower with 1/2 cup coconut cream, 1 teaspoon red wine vinegar, a pinch of salt, a pinch of black pepper. 4. Blend until completely smooth. Chill to thicken. ​ **Nutrition** * **Serving Size:** 4 meatballs * **Calories:** 467 * **Fat:** 32 * **Carbohydrates:** 6g * **Fiber:** 2g * **Protein:** 32g