Healthy Swedish Meatballs (Paleo, Whole30, Gluten Free) (2024)

These paleo Swedish meatballs are so comforting and satisfying with a creamy dairy-free Swedish meatballs sauce. They’re perfect over mashed potatoes and a side of lingonberry or raspberry jam! And they’re Whole30 compliant, gluten free, and low carb, too!

Let’s play a super quick round of Never Have I Ever. I’ll start.

Never have I ever…

Gone to IKEA and not wanted Swedish meatballs.

Oops. You lose.

Swedish meatballs and that creamy Swedish meatballs sauce are basically catnip to our type, right? They’re savory and tender and that sauce! Oh, oh that Swedish meatballs sauce. I’m generally a fan of gravy, but when it’s acreamy gravy that’s somehow healthy, dairy-free, grain-free, gluten-free, paleo, low carb, keto, and Whole30?! That’s a mouthful, right?

It’s a mouthful of paleo Swedish meatballs, my friend.

Why we love these meatballs

• They’re based off an authentic recipe, with the addition of a creamy Swedish meatballs sauce (more on that below!).
• Comforting and oh so satisfying, this recipe is so savory and filling. It’s healthy, too.
• These paleo Swedish meatballs have a Whole30-compliant trick for that delicious lingonberry jam!

Did you know the sauce in this recipe is not authentically Swedish?

It’s true! Swedish meatballs are not traditionally served with that creamy Swedish meatballs sauce we all adore. But even the Swedes are into it, and when can I ever pass up a creamy gravy? So live your best life and make the sauce. No one will judge you, and if they do, I’ll come for them.

And what about that lingonberry jam?

Lingonberry jam is the authentic condiment to serve alongside these paleo Swedish meatballs and the sauce. However, if you’re on a Whole30, that’s not an option! When you’re on a Whole30, you can’t eat any added sugars, which rules out just about every lingonberry jam ever. I’ve found that St. Dalfour Red Raspberry Conserves mimic the flavor and balance you get from lingonberry jam on traditional Swedish meatballs but without any added sugars.

Of course, raspberry jam isnot authentic at all, but it works! And remember, foods like fruit spread are not Whole30 compliant in a sweet setting (like stirring it into unsweetened coconut yogurt) but are OK in savory dishes.

Better than IKEA!

It’s hard for me to say this, but I actually like these paleo Swedish meatballsbetter than the ones at IKEA. And while I am counting down the days until my preschooler is tall enough to hang out inSmåland while my husband and I nosh on meatballs, I actually prefer these paleo Swedish meatballs because they’re gluten and dairy free.

The ingredients of IKEA’s Köttbullar “Swedish meatballs” are not bad at all, really, but if you’re avoiding gluten or dairy, these paleo Swedish meatballs are the way to go! And this Swedish meatballs sauce is blissfully blameless: gluten free, grain free, dairy free, paleo, Whole30 compliant, low carb, and keto friendly, it’s everything but vegan! And hey… you could sub vegan “not-beef” broth and use coconut oil in the sauce and make the whole sauce plant-based!

Is Dijon mustard Whole30 compliant?

Most Dijon mustard contains white wine and/or sugar, neither of which are Whole30-compliant ingredients. However, Annie’s Dijon mustard does not include either of these and is totally Whole30 compliant. I can find it at my local grocery store, so it’s definitely a must-have on any Whole30! If you can’t find it or don’t have it on hand, you can simply skip this ingredient.

Variations to try

• You can use all ground pork or all ground beef, if you like. I prefer these paleo Swedish meatballs with a mix of the two, but it will work with all of one or the other, too. You can even try ground chicken in place of both!
• Try cassava flour in place of the arrowroot. Cassava flour is my favorite paleo flour but can be harder to find, which is why I prefer arrowroot starch in my recipes. However, cassava flour will yield the most traditional-tasting results!
• During the winter months, serve these paleo Swedish meatballs with a side of cranberry sauce to easily use up that gorgeous side dish. Sweet and tart, just like lingonberries!

Tips

• I like to use pure coconut cream in this recipe. That meansjust the solid white part of a can of full-fat coconut milk or cream. I buy cans of unsweetened coconut cream at the grocery and keep them cool; this lets the super rich “cream” solidify, making it easy to use in place of ingredients like heavy cream or half-and-half. If your coconut milk sounds liquid when you shake, chill it in the fridge for a few hours.
• If you’re using full-fat coconut milk instead of a can of “coconut cream,” you may need to use two cans to produce 1 cup of pure coconut cream.
• Make sure you mix the meatballs ingredients well but don’t overmix. Use your hand to mix until incorporated and then move on to the next step!
• Use just a dash of coconut aminos to darken the sauce just a bit. This is totally optional, and I wouldn’t go buy a jar of coconut aminos for it! However, it adds a nice depth of color and flavor.

How to make this recipe

Prep all your meatball ingredients first. You’ll want to make sure your onion is chopped pretty fine and that your garlic is minced very fine as well. Combine all the ingredients in a large bowl and use your hand to mix well.

Next, form equally sized meatballs from the mixture. I use a small scooper to do the job, scooping all the mixture in rough spheres onto a baking sheet first, then going back and rolling each ball between my palms to smooth. This workflow is the most efficient I’ve found! But you can do this step without a scooper – just form equally sized balls and roll them between your hands to smooth. Repeat this process until all mixture is rolled.

Heat a layer of oil in a large skillet over medium to medium-high heat. I prefer unrefined coconut oil here, as it has a very high smoke point. I also use a cast iron skillet since the sides will not burn, like a stainless steel skillet might, and I love the crust that a cast iron skillet creates on the surfaces of these paleo Swedish meatballs.

Cook the meatballs until browned on all sides and cooked through, working in batches. Don’t overcrowd!

How to make the creamy sauce

Remove all the cooked meatballs from the skillet and pour out the oil. Return the skillet to the stove over medium-low heat and add the ghee or coconut oil for the sauce. Sprinkle the arrowroot over and whisk well, then slowly pour in the beef broth, whisking vigorously. The mixture will sort of seize up and seem extremely thick, but it will thin out as you incorporate the rest of the broth.

Add in all the broth then increase heat to medium and stir, cooking until thickened, a couple minutes. Add in Dijon mustard, coconut cream, a dash of coconut aminos, salt, and lots of freshly cracked black pepper. Whisk well and continue to simmer until thickened to desired consistency.

Serve meatballs over mashed potatoes or mashed cauliflower with plenty of Swedish meatballs sauce and a dollop of lingonberry jam or St. Dalfour Red Raspberry Conserves on the side!

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