We all remember the meals we grew up on as children. One meal has always stood out in my mind. My mom has made Swedish Meatballs for as long as I can remember…they had such a distinct flavor that were so different than an Italian meatball. She served them on top of wide egg noodles with just the gravy they had been cooked in. They were simple, but delicious.
I called her recently to get her recipe to see if I could make a healthier Paleo version…while still keeping that delicious flavor that my mom had mastered. I decided to give it a try. I looked at some Paleo recipes online to see what people were using to make them healthier and started to make my plan…in looking at some other Paleo versions I noticed one big difference in my mom’s recipe, the amount of onion she used was way more. I thought maybe this was key…
In looking online, I noticed that everyone was comparing “good” Swedish Meatballs to the high standard of the IKEA Swedish Meatball! I must say, I have never had an IKEA Swedish Meatball as I don’t think I could bring myself to eat at IKEA. No offense to IKEA…from what I read they are the real deal.
So, I’m going into this with only the memory of my mom’s Swedish Meatballs as my guide…maybe one of these days I’ll be brave and taste the famous IKEA ones to see what all the hype is about.
When I told my husband I was making these, he did not jump for joy, to say the least. He’s not a huge fan. He said the ones he’s had were very bland… “Why would you have a Swedish Meatball when you could have an Italian Meatball??” I can see his point, but I was on a mission to see if I could recreate that tasty dish my mom used to make.
Ground Venison Meatball Recipe
Well, I must say, it was a Paleo success! As they were cooking, the smell was right on. The taste ended up being right on too! I wished my mom could’ve tasted these!
- 1 pound ground meat. In this recipe venison is used.
- 1/2 cup almond flour
- 1/2 cup raw goat milk
- 1 egg beaten
- 2 chopped medium yellow onions
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- , for browning meatballs (or grass-fed butter)
- 1 Tbsp Potato starch, for gravy (or Arrowroot powder)
- 1 cup hot water
- fresh parsley for garnish, chopped
- Combine all ingredients, up through the salt and pepper, in a large bowl…the last 4 ingredients on the list will come later.
- Mix until well combined, but don’t over-mix.
- Form 1 inch meatballs. I used a 1 tablespoon ice cream scoop for that.
- Heat your pan over medium-high heat.
- Add about 1 tablespoon ghee to the pan and continue to add ghee as needed to coat the bottom as you brown the meatballs in small batches, don’t crowd the pan.
- I did about 10-14 at a time.
- Roll them around to brown all sides and set aside on a plate until all meatballs are browned.
- Using the same pan, add the Potato starch and whisk around in the pan, grabbing all those yummy meatball drippings!
- Stirring, add the hot water to make a gravy. Mix well.
- Add all of the meatballs back into the pan and carefully stir a bit to coat them with the gravy. Bring to a quick boil then reduce the heat to low, cover and simmer for 30 minutes until cooked through, stirring occasionally.
- Serve over with Garlic Mashed N’otatoes (http://happywifestyle.com/garlic-mashed-notatoes/) and a good sprinkle of chopped fresh parsley.
I was thrilled with how these turned out, they tasted like mom’s. One thing I noticed…these were even better the next day! My husband happened to be out of town the night I made these, so I served them to him the following night, leftover!
He thought they were delicious! That says a lot for the guy that doesn’t even care for Swedish Meatballs! When I tasted them that next night, they were even better…the flavors had a chance to really come together and enhance! I think I’ll make these a day ahead next time!!
Maybe one of these days I will take a taste of the famous IKEA Swedish Meatball and close my eyes for a minute knowing that there is white flour, cream, and breadcrumbs galore. They also have a hefty 1172 calories per serving…I looked it up! I just like knowing what’s going in my body, …so until then, I will definitely be making my recipe again, especially now that my husband is a fan!