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Whole30 Swedish Meatballs with Mashed Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

For the Cashew Cream
  1. 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.
  2. Drain Cashews & place in large measuring cup. Fill the measuring cup with fresh water until it reads 1 1/2 C.
  3. Add the water & cashews to the blender. Blend until smooth & set aside to use in the meatballs & mashed potatoes.
Mashed Potatoes
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Mix the mixture with your hands before forming the mixture into 1 1/2 inch balls. Place on a plate.
  4. 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.
  5. Once the meatballs have browned, remove from pan and place on plate. Set aside.
  6. For gravy, turn heat to medium and add 2 tbsp ghee to skillet and whisk in the arrowroot until bubbly.
  7. 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.
  8. 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!