Wednesday, December 3, 2014

Paleo Swedish Meatballs with Sweet Potato Mash & Roasted Carrots

Those of your who have been to IKEA know what I am talking about: The meatballs!!  If you have no idea what I am talking about, here's a clue: Swedish meatballs are traditionally a blend of meats in a gravy sauce and they are sooooo good.  I simplified mine and used all beef but feel free to mix beef and pork or something similar.  I sent leftovers of this ridiculously delicious meal with my husband to work one day and he came home later that night and said, "My friends at Pest Control Tucson think these are the best meatballs they have ever eaten in their lives."  Yup.  They are that good.  Enjoy!

Hell yea!

2lb grass fed ground beef
2 egg yolk
1tbs fresh parsley
1tsp sea salt
1tsp black pepper
1/4tsp cinnamon
1/2tsp allspice
1 small onion, finely diced
2 garlic cloves, finely minced
2tbs butter

1/2 small onion, finely diced
1 garlic clove, finely minced
1 can (14oz) full fat coconut milk - first pressed is best
2c beef broth
2tbs butter
1tsp black pepper
3tbs tapioca flour (alternative recipe uses 2-3tbs brown rice flour)
salt to taste 

Mashed Sweet Potatoes:
6 sweet potatoes (or however many you choose)
6tbs butter
salt to taste

2c baby carrots, quartered
1tbs olive or avocado oil

1. Heat oven to 350.  Scrub your potatoes and throw them in the over for at least an hour.  When you can pierce them easily with a fork they are done.  Peel them and mash with some butter and salt.  Viola!  Mashed sweet potatoes.  Easy right?!

If you are doing roasted carrots, I put the potatoes in foil and let them set.  I toss the carrots in some oil, sprinkle with salt, and throw in the oven at 425 for about 25-30 minutes stirring about every 10 minutes.  They are done when they start to caramelize, brown, and even blacken a bit. 

2. Meanwhile, while your potatoes are cooking, in a pan over medium high heat, cook onion in a tablespoons of butter until soft and translucent.  Add 3 cloves garlic and cook a minute or 2 longer until fragrant and soft (stir frequently, you don't want your garlic to burn).  Remove some for the gravy (about 1/3).
3. Combine beef, egg yolk, and spices in a bowl.  Add slightly cooled onion.  Mix well but don't over mix.
4. Form into meatballs (between 1-2 inches is fine).  Whatever size  you pick, stick with it so they cook evenly.
5. Heat a skillet over medium-high and add  another tablespoon of butter.  Add your meatballs until the pan is full but not overcrowded (do this in batches - it will turn out better).  Cook about 10 minutes, or until they are browned on all sides (watch them and turn them after each side has browned).  Place in a large stock pot after they are browned and start with the next batch.
6. Now for the gravy: Add onion and garlic to the skillet (the 1/3 your set aside earlier).  Add coconut milk, beef broth, butter, and pepper.  Cook a few minutes.
7. In a small bowl, mix tapioca flour with a bit of water (you are using this like cornstarch).  Add to the gravy and bring to a boil.  Whisk and cook about 5 minutes.  Season with salt.  Blend in a blender if lumpy.

ALTERNATIVE GRAVY:  This one takes a little more time:  In a pan, cook 2tbs brown rice flour and 2tbs butter until browned (stir constantly) over medium heat.  Add beef broth and wisk.  Bring to a boil.  Add coconut milk and continue to whisk.  Boil gently until reduced and season with salt and pepper.

8. Whatever gravy method you used (the tapioca recipe comes out a little sticky and gooey - tastes great but not my favorite texture.  the brown rice recipe comes out a little grainy sometimes but resembles more like traditional gravy) pour the gravy over the meatballs and give it a gentle stir.  Cook on medium, or gently simmer until flavors are combined and meatballs are cooked through (5-10 minutes more).  Serve over warm mashed sweet potatoes.  OMG die.  So good. 

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