These Grass-Fed Swedish meatballs are loaded with protein and meaty goodness! Keep them warm in a Crockpot and serve them as is or on toothpicks as appetizers, either way, they are the perfect take-a-long dish to your next holiday event. They do require quite a bit of preparation, so make sure to allot yourself enough time. Trust me, they are worth the work!
- ½ pound ground grass-fed beef
- ½ pound ground organic turkey
- ½ cup almond flour
- ¼ cup whole milk ricotta
- 2 tbsp grated Parmesan
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves
- ½ small onion
- 1 egg
- 3 tbsp olive oil
- 3 cups bone broth
- 3/4 cup raw cashew pieces, soaked overnight and drained
- 1/4 cup water
- 1/8 cup coconut oil
- 2 tablespoons tapioca flour
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cardamom
- 1 tbsp chopped fresh parsley
- To make the meatballs, place all the ingredients except olive oil in a large bowl and mix to combine. Shape into one inch balls and set aside.
- Heat the olive oil in a large non stick skillet. Add about 1/3 of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes.
- Transfer the meatballs to a plate and repeat with the remaining meatballs.
- Meanwhile, place all the ingredients for the gravy in a blender and blend until smooth.
- Once all the meatballs are cooked, transfer them back to the skillet and pour the gravy all over them. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 20 minutes.
- Serve the meatballs, skewered on a platter with a dollop of the sauce and sprinkled with fresh parsley.
Gravy recipe adapted from the Healthy Foodie.