Paleo Swedish meatballs served with a creamy dairy-free gravy — the ultimate comfort food made healthier. These meatballs combine ground beef and almond flour, then simmer in a silky cashew cream sauce. Serve over cauliflower mash for a low-carb dinner that’s rich, satisfying, and naturally gluten-free and dairy-free.
Swedish meatballs — known as köttbullar — are beloved for good reason: tender seasoned meatballs bathed in a creamy, flavorful gravy. This paleo version keeps all the comfort while using whole-food ingredients. The almond flour lightens the mixture, and the cashew-based sauce gives the same luxurious mouthfeel as a traditional cream gravy, without dairy.
These paleo meatballs are savory and well-spiced, and the cashew cream gravy elevates them to true comfort-food status. They’re great for family dinners, meal prep, or anyone following paleo, low-carb, gluten-free, or dairy-free diets. If you follow Whole30, you can adapt some ingredients to meet that program’s requirements.
If you prefer plant-based options, try the same cashew gravy with zucchini meatballs for a lighter, vegetarian-friendly version. If cashews aren’t your preference, coconut cream makes a suitable alternative — thicken with a little arrowroot starch if needed.
What to serve with Paleo Swedish Meatballs?
For a low-carb meal, cauliflower mash or celeriac mash are perfect. If you aren’t following Whole30, a spoonful of refined sugar-free lingonberry jam or homemade cranberry sauce pairs nicely for a traditional sweet-tart contrast. Raspberry jam also works for a non-traditional but delicious touch.
These meatballs are also excellent over zucchini noodles or alongside a simple green salad for a lighter meal.
How to make Paleo Swedish Meatballs:
Step 1 – Heat two teaspoons olive oil in a large non-stick skillet (you’ll use the same skillet for the whole recipe). Cook the finely minced onion over medium heat for about 2 minutes, until softened. Set aside to cool slightly.
Step 2 – In a large bowl, combine the cooked onion, ground beef, almond flour, allspice, black pepper, garlic powder, sea salt, chopped parsley, and egg. Mix gently—don’t overwork the meat to keep the meatballs tender.
Step 3 – Roll the mixture into roughly 12–13 meatballs and place them on a plate or lined tray.
Step 4 – In the same skillet, heat the remaining olive oil over medium heat. Brown the meatballs, turning them a few times to sear all sides (about 10 minutes). Lower the heat and continue cooking for 7–8 minutes until nearly cooked through. Remove meatballs to a clean plate.
Step 5 – Stir beef broth, cashew cream, Dijon mustard, and coconut aminos into the skillet. The sauce will be thin at first; bring to a boil, then reduce to a gentle simmer. Return the meatballs to the skillet and simmer 2–3 minutes until the sauce begins to thicken. Remember it will thicken more as it cools.
Step 6 – Turn off the heat and serve immediately. Garnish with chopped parsley and spoon over cauliflower mash, mashed potatoes, or pasta.
Tips
- To reheat, separate the meatballs from the sauce and whisk the sauce with a little broth to loosen it, since it firms up when chilled.
- Substitute ground chicken, pork, or turkey, or use a blend of meats if you prefer.
- In colder months, serve with a tart homemade cranberry sauce as an easy lingonberry substitute.
- Mix the meatball ingredients just until combined—overmixing makes meatballs dense. Use your hands to fold ingredients together gently.
- Coconut aminos add color and depth to the sauce for paleo and Whole30-friendly versions; use soy sauce if you’re not restricted.
Dairy Free Swedish Meatballs
Main Course
American
almond flour meatballs, healthy Swedish meatballs, paleo meatballs
20 minutes
25 minutes
45 minutes
4
476 kcal
Ingredients
Meatballs
- 1 small onion, finely minced
- 4 teaspoons olive oil, divided
- 1 lb (500 g) lean ground beef
- 1/4 cup almond flour
- 1/2 teaspoon allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons chopped parsley, plus more for serving
- 1 large egg
Creamy Gravy
- 2 cups beef broth
- 1 cup cashew cream
- 1 teaspoon Dijon mustard
- 2 teaspoons coconut aminos
Instructions
- Heat olive oil in a large non-stick skillet and cook the onion over medium heat until softened, about 2 minutes. Let cool slightly.
- In a large bowl, combine the cooked onion, beef, almond flour, allspice, pepper, garlic powder, salt, parsley, and egg. Mix gently to combine.
- Form the mixture into 12–13 meatballs and set them aside on a plate or tray.
- Heat two teaspoons of olive oil in the skillet over medium heat. Brown the meatballs on all sides, then reduce heat and cook 7–8 more minutes until nearly done. Remove to a clean plate.
- Add beef broth, cashew cream, Dijon, and coconut aminos to the skillet. Bring to a boil, then lower to a slow simmer. Return meatballs to the pan and simmer 2–3 minutes until the sauce thickens slightly.
- Turn off the heat. Serve immediately over cauliflower mash, mashed potatoes, or pasta, and garnish with fresh parsley.
Recipe Notes
When reheating, whisk the sauce with a little broth to loosen it, since it firms up when chilled. Experiment with different ground meats if desired, and avoid overmixing the meatball mixture to keep them tender.
If you try this paleo Swedish meatballs recipe, please rate it and leave a comment to share how it turned out. I love hearing feedback and suggestions for variations.
More healthy comfort food recipes from the blog:
- Italian Wedding Soup
- Vegan Moroccan Spiced Chickpea Soup
- Creamy Mushroom and Rice Soup
- Healthy Turkey Taco Soup
- Beef and Sweet Potato Chili