Swedish Meatballs

 

Last night’s dinner was a Lana & Jeff Zellner collaboration — always a riotous good time in the kitchen ;)  He did the meatballs, I did the gravy and we put them together for an excellent paleo meal! PLEASE don’t judge this meal too harshly from the picture… I got carried away with the mushroom gravy on my plate so it’s hard to tell there are meatballs in there… but I promise there are 4! Regardless of aesthetics these meatballs were seriously a-ma-zing! and the gravy was even better (sorry Jeff). The meal was slightly sweet, very savory, rich, creamy and all around delicious. Plus, they  might have been even better as cold left overs today. Can’t beat that!

Serve these meatballs with the gravy on top, veggies on the side, and maybe a side of tangy cranberry sauce to dip (recipe coming soon!) …ya know, so you can pretend you went to Ikea for the evening.

Meatballs (by Jeff)

Ingredients

  • 2lb ground beef (I have made this before with 1/2 the meat ground lamb and I would HIGHLY recommend it if you have the option, it’s REALLY good)
  • 1 large onion, chopped
  • 3 cloves garlic, pressed
  • 1 rib of celery, chopped
  • 1 tbsp oil for sauteing the onions.
  • 2 eggs
  • 1 tsp cumin
  • 1 tsp fresh ground pepper
  • 2 tbsp Worcestershire sauce (not sure if this is paleo)
  • 1 tsp curry powder
  • 1 tbsp paprika
  • dash of cinnamon & allspice

Method

In a skillet on medium high, saute the onions, garlic and celery with the oil until the onions are slightly browned. In a large separate bowl, mix all of your other ingredients together (with your hands if you are feeling bold). Add the onion mixture to the meat mixture and form it into meatballs. This recipe makes around 20 one inch meatballs. Space them out evenly on a deep baking dish, bake in oven @ 350 degrees until cooked fully (around 30 minutes).

While the meatballs are cooking, start the gravy

Mushroom Gravy (by Lana)

Ingredients

  • 2 cups sliced Shiitake mushroom caps
  • 1/2 large onion
  • 3 cloves garlic
  • 1 tbsp finely chopped rosemary
  • 2 tbsp butter (or whatever fat you’d prefer)
  • 1/2 cup of full fat coconut milk (or 3 tbsp cream if you do dairy)
  • 1 cup of beef broth
  • Sea salt & pepper to taste

Method

In a medium saucepan add the butter, onions, mushroom, garlic and rosemary and saute until the onions are transparent and the mushrooms are soft. Use a wooden spoon so you can scrape any of the browning off of the pan as you stir. Once the veggies are sufficiently cooked and slightly browned, add the beef broth and coconut milk. Stir until it is smooth and creamy. Simmer for 5-10 minutes to reduce the liquid – stirring constantly.

Once the meatballs are finished, move them to a separate bowl.  Transfer a couple tablespoons of the drippings into the gravy and stir until smooth.

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