Swedish Meatballs

Not just at IKEA anymore! This recipe is “primarily paleo”, I’ve substituted a gluten free bread for the bread called for in making these meatballs, greek yogurt instead of sour cream, and oat milk rather than milk. If it’s a “comfort food” you are looking for, this is delicious and a little healthier version!

I assist in publishing recipes for a local neighborhood magazine and was recently asked to produce a recipe that would fit a “hygge” theme. A what, I asked? I had to do some research for this one but it was a fun learning experience!

Hygge is a Scandinavian term that basically means getting cozy in the dark and cold of winter . . . picture candles, a fireplace, and a dinner consisting of warm comfort food like, well, Swedish meatballs! In the dark days of winter, there's something satisfying about creating a cozy, hearty meal to warm your evening. Nobody knows this better than the residents of Scandinavia, who deal with more wintry darkness than most of us and have created the concept of "hygge."

One of the Scandinavian “hygge” recipes that has been handed down throughout the ages is Swedish Meatballs in brown gravy. So get the candles out, cozy up, and enjoy!

INGREDIENTS –

1 cup sweet onion, diced
5 Tbsp butter or ghee
2 slices gluten free bread, torn into small pieces
3 Tbsp oat milk (or other alternative milk)
1 ¼ pound ground beef
1 large egg, whisked
1 tsp salt
½ tsp pepper
¼ tsp ground nutmeg
½ tsp ground allspice
½ tsp garlic powder
1 Tbsp avocado oil
1 Tbsp Worcestershire
2 Tbsp gluten free flour, tapioca or arrowroot work well
1 ¾ cup beef broth
½ cup greek yogurt
1 tsp mustard

Mashed potatoes, for serving
2 Tbsp parsley, minced, for garnish

In a large skillet, heat 1 tablespoon of ghee over medium heat. Add onions and allow them to soften, 3-5 minutes. Set aside the onions in a large bowl.

In a small bowl pour oat milk over the bread and press down so that the bread absorbs the milk.

When the onions are cool, add to them the ground beef, bread mixture, egg, salt, pepper, nutmeg, and allspice. Mix until just combined. Shape into meatballs about 1” – 1 ¼” in diameter.

Heat a second tablespoon of butter/ghee and the avocado oil in a large skillet over medium high heat. Add the meatballs, cooking for about 8 minutes, turning for continuous browning. Remove meatballs to a plate.

Add the remaining 3 tablespoons of butter/ghee to the skillet on medium low heat. Sprinkle the flour in and whisk for a couple of minutes. Slowly whisk in the beef broth. Lower the heat and whisk in the greek yogurt. Add the garlic powder, mustard, and Worcestershire sauce, bring these to a simmer and then lower the heat. Allow the sauce to thicken for about 5 minutes, then add the meatballs back in and simmer on low for another 5 minutes or until you are ready to eat.

Serve the meatballs on top of mashed potatoes and garnish with parsley for a beautiful finish.

Feel the warmth glowing around your dining room table? Enjoy and stay warm this winter!