This is the week that will never end.

I swear, the short weeks are the worst. Especially since we’re snowy and for whatever reason, school hasn’t been canceled or even delayed. Yesterday all of Fort Carson was on a “phased arrival for non-mission essential” whatever but the kids still had to be at school bright and early. 

Lucky for me, I have one kid that goes to a school within walking distance. So he’ll either walk with his friends or I’ll walk with him. But then the other one’s preschool is a good drive away. So I called the secretary yesterday morning and said, “I’m not driving in this.”

And she said, “Excuse me?”

And I said, “My kid’s not coming to school.”

And she said, “Ummm…..” 

So. We skipped preschool yesterday. Rebels. 

At least I called, right?

A few weeks ago, when we made our family trip to IKEA, I tortured my husband (who is doing a strict Paleo diet) by pointing out every sign for their Swedish meatballs. Neither of us have ever tried the meatballs but the pictures were enough to make us both sad that we couldn’t have any.

And I’m not gonna lie, I’ve been thinking about them ever since. 

So I made these Paleo ones which really wasn’t that hard since meatballs are just balls of meat. So pretty much Paleo to begin with. There’s no bread crumbs or anything like that but they have a great texture regardless. And the sauce has coconut milk instead of sour cream or regular cream or whatever typically goes into Swedish meatballs. 

If I put these in front of you and left out the fact that they’re Paleo, you’d never know. You get no hint of the coconut milk. They really taste like traditional Swedish meatballs. And you could totally mash or rice some cauliflower so you have something to absorb all that delicious sauce. 

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Paleo Swedish Meatballs
adapted from Paleo Fondue
  • 3 teaspoons coconut oil divided
  • 1 cup onion diced
  • 1 clove garlic minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • dash of nutmeg
For the Gravy
  • 1 teaspoon coconut oil
  • 1/4 cup onion diced
  • 1 clove garlic minced
  • 1 14- ounce can coconut milk
  • 2 cups of beef broth
  • 2 tablespoons butter or ghee
  • 1 teaspoon arrowroot starch
  • salt and pepper to taste
  1. Heat 1 teaspoon of coconut oil over medium heat. Add onion and cook, stirring occasionally, until onion is soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Transfer this mixture to a mixing bowl. Add ground beef, ground pork, eggs, Italian seasoning, salt, pepper, and nutmeg. Use your hands mix until everything is evenly distributed.
  2. Roll the meat into balls of about 2 tablespoons. Set on a parchment lined baking sheet.
  3. Heat a large pot over medium and add another teaspoon of coconut oil. Add about half of the meatballs and cook until browned, a couple minutes. Turn the meatballs and cook another couple minutes until browned on the other side. Transfer to a plate. Heat remaining teaspoon of coconut oil and brown the rest of the meatballs the same way. Remove to the plate.
To make the gravy:
  1. Heat the coconut oil over medium heat in the same pot you used for the meatballs. Add the onion and cook, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add coconut milk, beef broth, and butter. Whisk to combine and then gently add meatballs. Bring the mixture to a boil; lower to a simmer and cook until the meatballs are completely cooked through, 10 - 15 minutes.
  2. Whisk the arrowroot starch into about 1 tablespoon of water. Add this to the meatballs and stir until the gravy has thickened. Season with salt and pepper to taste.

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