Paleo Swedish Meatballs

Um, these were so much more than I expected.  The coconut milk in the gravy with the cinnamon in the meatballs.  Yum.  Here's the original source.


For the Meatballs
1 lb Ground Beef (I used venison)
1 lb Ground Pork (I used hot pork)
2 Egg Yolks
1 Tablespoon of Parsley
1 teaspoon of Sea Salt
1 teaspoon of Black Pepper
¼ teaspoon of Cinnamon
¼ teaspoon of Nutmeg
⅛ teaspoon of Ground Cloves
¼ Sweet Onion, finely minced
1 Garlic Glove, finely minced
1½ Tablespoon of Lard or Cooking Fat

For the Gravy
¼ Sweet Onion, finely minced
1 Garlic Clove, finely minced
1 14 oz Can of Full-Fat Coconut Milk
2 cups of Beef Broth
2 Tablespoons of Butter (or Ghee)
1 teaspoon of Black Pepper
3 Tablespoons of Tapioca Flour (I used regular flour)
Salt to taste

Instructions
For the Meatballs
Combine the beef, pork, egg yolks, parsley, salt, pepper, cinnamon, nutmeg, and cloves in a bowl.
Heat a skillet to medium and add ½ Tablespoon of lard/cooking fat.

Add the minced onion and garlic and stir-fry for a minute. Add to the meat bowl.

Mix the contents of the bowl until well blended.

Form about 2 Tablespoons worth into a ball.

Heat a cast iron skillet to medium and add the rest of the lard/cooking fat.

Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.

Remove the balls and place in a strainer to drain. Repeat cooking the balls in a few more batches.

For the GravyAdd the onion and garlic to the skillet and cook for about a minute.

Add the coconut milk, broth, butter, and pepper.

Whisk and continue to cook for about 5 minutes.

Add the tapioca flour one tablespoon at a time and whisk until dissolved. If the gravy clumps then transfer the contents to a blender and blend. Taste and add salt if desired.

Remove from heat and return the meatballs to the sauce.

Serve with mashed potatoes and lingonberry jam.  

My version wasn't necessarily paleo, you may have noticed.