January 22, 2021
I am a homestyle, comfort food kind of girl. Give me all the mashed potatoes and gravy please. This recipe brings all the comforting flavors together in this creamy, warm and tasty dish.
I have to be honest, so many of the Whole 30 recipes that indicate “Creamy” typically use coconut milk as a substitute for dairy. And I’m here to tell you, I’m not here for it. I might have overdone it with the coconut milk on my first round of whole30, or maybe I just don’t like the taste unless it’s a dish where coconut milk truly belongs, like curry. So this is where my obsession for cashew cream comes in. Whenever I see coconut milk in a recipe, I sub equal parts cashew cream.
So this recipe was adapted from another Whole30 recipe using coconut milk. Here. This is my version with a few tweaks.
Ingredients in the Whole30 Swedish Meatballs
- For the meatballs: you’ll need ground beef, yellow onion, ghee, almond flour, & one egg.
- For the Gravy: we are making this creamy with cashews as our dairy substitute so grab: cashews, coconut aminos, garlic powder, dried parsley, allspice, beef stock, dijon mustard, salt, pepper & arrowroot starch.
- Mashed Potatoes: the basics: potatoes, ghee, garlic & some of the leftover cashew cream from the gravy!
Mashed Potatoes on the Stove or Instant pot
- For the Stovetop : Heat water in a large pot. Sprinkle with salt and bring to a boil. Add potatoes & cook until soft, about 15 minutes. Drain the potatoes. Before returning to the potatoes to the pot add the ghee & garlic and allow the ghee to melt and the garlic to get fragrant. Heat should be set to low. Add the potatoes, chicken stock and 1/2 C cashew cream. Mash with a potato masher or hand mixer, once smooth, turn heat off and add salt and pepper, to taste.
- For the Instantpot: Place the potatoes and the chicken stock into the instant pot. Secure the lid & cook on manual for 10 minutes. When the instant pot completes the cooking cycle, release pressure. Add 1/2 C. cashew cream, garlic, ghee & salt to the instant pot. Using a hand mixer or potato masher, begin to whip/mash the potatoes. Taste & season with additional salt if needed. Full Recipe here
Not feeling Cashew Cream?
To Keep this Dairy Free, substitute coconut cream into this recipe. If you would like to use dairy, substitute the cashew cream with heavy whipping cream or half & half. If using Heavy whipping cream, you will not need to add in the arrowroot powder.
How to Serve:
I highly recommend serving with my best ever brussels sprouts or green beans (coming to the blog soon).
If you like this recipe, here are similar recipes you might enjoy:
Slowcooker Homestyle Shredded Beef
Whole30 Beef & Sweet Potato Chili
Instant Pot Mashed Potatoes
Best Ever Brussels Sprouts
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Whole30 Swedish Meatballs with Mashed Potatoes
Ingredients
Meatballs + Gravy
- 1 lb ground beef
- 1/2 yellow onion, diced
- 4 tbsp ghee seperated
- 1/4 c almond flour
- 1 egg
- 3/4 C cashews
- 2 1/2 tbsp coconut aminos
- 1 tsp garlic powder
- 1/2 tbsp dried parsley
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp + 1 tsp arrowroot starch
- 1 3/4 C beef stock
- 1 tsp dijon mustard
Mashed Potatoes
- 2 lb yellow potatoes, quartered
- 3 cloves garlic, minced
- 3/4 C chicken stock
- 1/2 C cashew cream This comes from the cashew measurement in the meatballs.
- 2 Tbsp ghee
- salt to taste
Instructions
For the Cashew Cream
- Place 3/4 C of raw cashews in a microwave safe bowl & cover with water. Heat for 2 minutes. This step is to soften the cashews. You can also boil them for 2-3 minutes.
- Drain Cashews & place in large measuring cup. Fill the measuring cup with fresh water until it reads 1 1/2 C.
- Add the water & cashews to the blender. Blend until smooth & set aside to use in the meatballs & mashed potatoes.
Mashed Potatoes
- These are the stove top instructions. Click here for IP instructions. Heat water in a large pot. Sprinkle with salt and bring to a boil. Add potatoes & cook until soft, about 15 minutes.
- Drain the potatoes. Before returning to the potatoes to the pot add the ghee & garlic and allow the ghee to melt and the garlic to get fragrant. Heat should be set to low. Add the potatoes, chicken stock and 1/2 C cashew cream. Mash with a potato masher or hand mixer, once smooth, turn heat off and add salt and pepper, to taste.
Meatballs & Gravy
- In a large, heavy, nonstick skillet, heat 1 tbsp ghee. Add onions & cook 5-6 minutes or until soft. Remove skillet from heat, and set aside as you will use for the meatballs.
- Add cooked onions to a large bowl. Add additional meatball ingredients: ground beef, almond flour, egg, 3 tbsp cashew cream, 2 tsp coconut aminos garlic powder, parsley, allspice & salt & pepper.
- Mix the mixture with your hands before forming the mixture into 1 1/2 inch balls. Place on a plate.
- Add your skillet back to the stove & heat over medium heat. If the pan is dry add 1 Tbsp of ghee. Add the meatballs back in and cook 2-3 minutes per side. Turn at least 3 times.
- Once the meatballs have browned, remove from pan and place on plate. Set aside.
- For gravy, turn heat to medium and add 2 tbsp ghee to skillet and whisk in the arrowroot until bubbly.
- Add in the beef stock slowly. whisking to incorporate it with the arrowroot mixture without clumping. Add in 1/2 C. Cashew cream , dijon mustard, 1 Tbsp coconut aminos & additonal salt & pepper to taste.
- Once the gravy combined, return meatballs to skillet. Lower the heat a bit and allow the meat balls to simmer in gravy until fully cooked through and gravy has thickened – 3-5 minutes. Serve hot with mashed potatoes. Enjoy!
