Meatballs are a kid (and grown-up) favorite, but often require grain-based fillers and binders. Swedish meatballs are a minimally spiced version (my husband calls them boring, but I vehemently disagree), so you really get to just enjoy the flavor of good meat. They are typically served in gravy, often with something like plain noodles on the side. I like them with some braised cabbage and sautéed mushrooms. I made these with grass-fed beef and they were delicious!
A note about arrowroot powder: Arrowroot powder is a great thickener (made from a tuber). It doesn’t lump and doesn’t alter the flavor. When you first add it, it will seem cloudy, but it will turn translucent as it cooks. The resulting gravy is clearer than what you’re used to, but still thick and tastes great.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 3-4 (16 meatballs)
- 1 lb lean ground beef (grass-fed is preferred for this recipe)
- 1 medium yellow onion, very finely diced
- 1 Tbsp tallow or coconut oil
- 2 eggs
- 1/8 tsp salt, to taste
- ¼ tsp pepper
- ½ tsp nutmeg
- ¼ tsp allspice
- Heat a skillet over medium heat. Add oil and onion and sauté until completely cooked, approximately 10 minutes.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Mix all ingredients in a bowl (I find it easiest to use my hands). Form 1 ½” meatballs by hand and place on prepared baking sheet (you should get approximately 16 meatballs).
- Bake in the oven for 20 minutes, or until cooked through.
- 1 cup beef or chicken broth (homemade is great if you have it)
- ½ Tbsp grass-fed butter or tallow
- 1 Tbsp arrowroot powder
- Place broth and butter in the skillet that the onions were cooked in. Stir in the arrowroot powder. Bring to a simmer over medium-high heat.
- Stir frequently until thick, approximately 3-4 minutes.
- Toss meatballs in gravy (including any juices from the baking sheet) and enjoy!