Swedish Meatballs
This is another classic favorite with an AIP twist! I love the savory sweetness of Swedish Meatballs and this dish nails it! There is a little bit of prep with this one, but it is an easy thing to make ahead then store because the flavors just keep getting better and better.
Here’s What You’ll Need:
Meatballs
Ground Beef - 1/2 Pound (Always check for grass-fed, no hormone/additives - I get mine from a local butcher)
Bacon - No sugar! (Again, butcher) Small Cube Cuts
Onion - 1 small yellow, thinly diced
Bacon Fat - One large spoonful (Or Olive Oil/Ghee)
Cinnamon - 1 TBSP
Cilantro - 1 TBSP
Salt - 1 TBSP
Garlic Powder - 1 TBSP
In a large sauce pan you’re going to take the bacon fat/olive oil and start heating on medium low. Make sure it’s a big pan as this will be what you use to make the entire sauce. Add in the bacon, then the onion and sprinkle with salt and garlic powder. Just enough to give a dusting over the top. Once the bacon and onions start to brown scoop them off to the the side in a large bowl. Add in the rest of the ingredients and mix throughly! Don’t be afraid to use your hands! You will then separate and roll out 12 meatballs.
Add more bacon fat/oil to the original pan and start to brown the meatballs. You’ll want to handle them carefully as they can break apart before they are fully cooked. Slowly keep rolling them to brown the outside. Once brown, add in the sauce ingredients!
Sauce
Coconut Milk - 1 Can Full Fat, Remember to check for sneaky additives!
Red Wine - 8oz this is ok because the alcohol cooks off, but no drinking it, sorry!
Balsamic Vinegar - 1/4 Cup
Salt to taste.
The sauce needs to simmer and reduce for at least 15 minutes. At this point I give a taste and add salt if needed. Serve over sweet potato starch noodles!
Enjoy!
