Swedish Meatballs

These Swedish Meatballs make a wonderful appetizer as is, or the main dish with a side of Oven Roasted Broccoli.

• SCD + GAPS: omit coconut aminos, use dry red wine instead.
• Optional non-AIP spices: a pinch of nutmeg, allspice, black pepper, and/or crushed fennel seeds.

Ingredients

Directions:

1. In a bowl, mix together ground beef, pork, 3 Tablespoons minced parsley, dried onion, sage, mace, and sea salt. Once thoroughly mixed, form into meatballs. Make the meatballs on the smaller side, about 1 inch in diameter.
2. Use Instant Pot Method or Oven Method to cook meatballs (see instructions below).
3. Using an immersion blender, carefully blend the cooked mushrooms, onions, and broth into a nice creamy gravy, right in the Instant Pot. If your gravy is too thick, you can add a little more bone broth (coconut milk, or water) until the right consistency is reached. If you don’t have an immersion blender you can carefully transfer the mixture to a blender*, and then blend it into a gravy. Note: if using a blender, make sure the lid allows for steam to escape.
4. Pour gravy over meatballs and serve.

Instant Pot Method:

• Place sliced mushrooms, onion, bone broth, and coconut aminos into the Instant Pot. Next, add in the meatballs. Secure the lid. Set Instant Pot to the “Meat Setting” and let it cook on high pressure for 20 minutes.
• After cooking is complete, carefully release the steam valve.
• Using a slotted spoon gently remove meatballs from the Instant Pot and set them aside on a serving platter.

Oven Method:

• Bake meatballs on a cookie sheet at 400°F for 20 mins, or until cooked fully and the center of meatball temp reaches 160°F.
• Simmer mushrooms, onion, broth, and aminos over medium heat for 10 to 15 minutes.