Paleo Swedish Meatballs
Swedish Meatballs with Pickles Cucumbers and Lingonberry Preserves
Swedish meatballs
- 1/2 cup almond meal ( available at trader joes or amazon) do not use almond flour
- 1/4 cup almond milk or coconut milk
- 2 tbsp olive oil
- 1 medium red onion finely diced
- 1/2 pound ground sirloin
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 large egg
- 2 tbsp honey
- Salt and pepper
- 3 tbsp ghee
- Sauce
- 1cup Chicken stock
- 1/2 cup full fat coconut cream or almond milk mixed with 1 tbsp arrowroot
- 1/4 cup lingonberry preserves
- 2tbsp pickle juice
- Salt and pepper
- 2 Tbsp lingonberry preserves , optional
Directions:
1. In a small bowl combine the almond meal and the coconut cream. Stir with a fork until all of the almond meal is moistened.
2. Heat the oil in a small skillet and add the onions. Sauté for approximately five minutes or until they are soft. Remove from the heat.
3. Next, combine the Sirloin, veal, pork, onion, honey, and egg in a medium bowl. Gently combine the mixture with your hands.
Fold in the almond meal and cream mixture. Shape the mixture into meatballs the size of golf balls. Your hand should be wet to keep the mixture from sticking to them.
4. Once all the meatballs are shaped, place the butter in a skillet and melt over medium heat. Add the meatballs in batches, turning frequently, until all sides are browned and cooked through. This should take about seven minutes. Transfer to a plate when they are all cooked.
5. To prepare the sauce for the Swedish meatballs, return the skillet to the heat and whisk in the chicken stock, the coconut creamor almond milk with arrowroot, the preserves and pickle juice. Bring to a simmer. Season to taste with salt and pepper. If you like , add the additional lingonberry preserves. Add the meatballs and simmer for approximately five minutes or until the sauce thickens and the meatballs are heated through. Serve with pickled cukes and lingonberry preserves.
Pickled Cucumbers
- 1 English cucumber
- 1 tbsp Kosher salt
- 1 1/2 c Water
- 1/2 c White vinegar
- 1 c Honey
- 1 bay leaf
- 3 Allspice berries
Directions:
1. Thinley slice the cucumber and place the slices in a colander, toss with kosher salt. Let stand for 30 minutes.
2. In a small sauce pan, combine the water, vinegar, honey, Bayleaf and allspice berries. Bring to a boil and then let cool.
3. Rinse the salt off of the cucumbers and gently squeeze to remove as much excess water as possible.
4. Place the cucumber slices in a medium bowl and pour the cool brine over them. The slices should be completely immersed in the brine. Cover the bowl, and refrigerate for 3 to 6 hours.
Lingonberry preserves
- 2cups lingonberries or cranberries
- 1/4 c honey
- 1.2 cup water
Place the water and honey in a medium sauce pan. Add the lingonberries (you can substitute cranberries if you cannot find lingonberries). Bring to a boil and stir. Reduce and simmer until the lingonberries burst. Remove from the heat and cool completely at room temperature. Chill in the refrigerator. Lingonberries will thicken as they cool.