Swedish Meatballs (Köttbullar)
Who doesn’t love Swedish meatballs? This recipe is simple, delicious, gluten and dairy free, Paleo, and AIP compliant. Perfect for dinner or lunch and to make ahead.
Swedish Meatballs (Köttbullar)
Who doesn’t love Swedish Meatballs? I grew up making them with my mom quite frequently (my mom is Swedish, which makes me half Swedish…surprise). Funny story, now that I live in the US… a lot of people keep confusing Sweden with Switzerland…but the one thing everyone knows about Sweden is Ikea and Swedish meatballs. 🙂 So here we go.
Traditionally these are made with breadcrumbs, eggs, milk, and cream sauce so it took a bit of experimenting to get the right texture and taste.
This is such a delicious dish, super easy to make ahead of and to warm up. I love to eat them with baked sweet potato wedges and a salad. They also taste very delicious cold and make for a great snack, so the options are endless.
Ingredients in Swedish Meatballs
- Ground beef and ground pork: The ground pork gives these their distinct flavor and juiciness since ground pork is fattier. If you don’t eat pork you could only use beef. Opt for a less lean version of ground beef otherwise, they will turn out dry.
- Minced onions and mushrooms: I added finely minced onion and mushrooms to the mix to enhance flavor and to make them less compact. Make sure you actually mince them..aka cut them into very very fine pieces.
- Coconut cream: When it comes to the sauce make sure to use coconut cream, not coconut milk. Coconut cream is the solid part that rises to the top of the coconut milk can. Especially in the summer, you will most likely have to place a can in the fridge overnight to achieve this. Save the rest of the coconut milk in a glass jar in the fridge to add to soups or smoothies. The type of coconut milk/brand plays a huge part here as well. Always buy canned full-fat coconut milk. Preferably without any additives, the fewer the better. The best option is just coconut and water as the ingredients. Also, opt for a BPA free can. The cream will rise to the top, especially if you put it in the fridge overnight. I like this brand.
How to Make the Best Cream Sauce
Another important aspect to consider when it comes to the sauce is to cook the meatballs for a couple of minutes in the coconut cream and to scrape the bottom of the pan with a wooden spoon. This is where all the delicious flavor from frying the meatballs is concentrated. Don’t skip this step, otherwise, your sauce will taste very “coconutty”. Adding extra spices will also help cover up any remaining coconut flavor, so make sure to add just the right amount of salt, pepper (if you tolerate), extra garlic, and or onion powder.
More Swedish Dishes
- Dairy-free Yogurt and Herb Dip
- Tuna Apple Stuffed Sweet Potatoes
- Birthday Berry Cake
- Crispy Paleo Waffles
- Dill Flounder with Green Salad
For questions and feedback please use the comment section below and if you make these Swedish meatballs please tag me on Instagram. It always makes me very happy to see when you guys make my recipes.