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whole30 belgium meatballs

Paleo Swedish Meatballs

  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 45
  • Yield: 20 meatballs 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Belgium


Delicious, dairy and gluten free Swedish meatballs that are Whole30 compliant, low carb and AIP friendly!



  • 2 pounds grass-fed ground beef (I use this one)
  • 2 teaspoons fine salt
  • 1 tablespoon coconut flour
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 cup onion, minced
  • 1 large egg (sub 1 tablespoon gelatin for egg free)
  • 2 tablespoons coconut oil, for cooking

For the Sauce:

  • 3 tablespoons dairy-free butter (I use this one), bacon fat or coconut oil
  • 1 tablespoon coconut flour (I use this one)
  • 1 tablespoon pastured gelatin (I use this one)
  • 1 1/2 cups bone broth
  • 1 tablespoon dijon┬ámustard
  • 2-inch piece of lemon peel
  • 2 sprigs thyme
  • 2 tablespoons coconut aminos
  • splash of fish sauce
  • 1 cup cauliflower cream (see post above for recipe), or use cashew cream (recipe here) or coconut cream.


  1. Heat a large, 16-inch skillet over medium-low heat.
  2. In a large bowl combine all of the meatball ingredients and roll them into about 20 meatballs.
  3. Add the coconut oil to the skillet and bring the heat up to medium power.
  4. Add the meatballs to the skillet and cook here, for 15 minutes turning them over every 3 minutes or so until they are browned all over.
  5. While the meatballs cook, prepare your sauce ingredients, measure them out etc.
  6. Transfer the meatballs to a plate and cover with foil. Quickly add the dairy free butter to the skillet, the coconut flour. Stir until lightly browned and toasty.
  7. Bloom the gelatin in the broth then add to the skillet and whisk until fully incorporated. Add in the dijon, coconut aminos, fish sauce, lemon and thyme. Simmer for 15-20 minutes until reduced by a 1/3
  8. Mix in the cream and simmer until thick. Add the meatballs to the skillet. Simmer for a few minutes, turning the meatballs over to coat in sauce.
  9. Serve warm! Spoon over zoodles, cauliflower rice or greens.


  • Serving Size: 4 meatballs
  • Calories: 467
  • Fat: 32
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 32g