Paleo Sous Vide Swedish Meatballs

62°C (143.6° F)
Temperature
Sous vide time
8 People
Serves
Medium
Difficulty

Introduction

The Swedish meatballs and gravy are paleo-friendly! The pasta? Not so much.

Ingredients

Meatball Ingredients

  • 1 lb ground chuck
  • 1 lb ground pork
  • 2 eggs
  • 2 Tbsp ghee - melted
  • 1/4 cup coconut milk
  • 1/2 cup coconut flour
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/2 tsp ground cardamom
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp dry mustard
  • 2 tsp salt
  • 1 tsp ground pepper

Gravy Ingredients

  • 4 cups beef bone broth
  • 1/3 cup coconut milk
  • 2 Tbsp ghee
  • 2 Tbsp arrowroot flour
  • 2 Tbsp coconut flour
  • 1/2 tsp ground cardamom
  • Salt and pepper to taste

Finishing Ingredients

  • Chopped parsley (Optional)
  • Berry jam (Optional)

Comments

Be the first to comment on this recipe.

Introduction

The Swedish meatballs and gravy are paleo-friendly! The pasta? Not so much.

Directions

  1. Set your water bath to 62ºC (144ºF).
  2. In a large mixing bowl, add all the ingredients for the meatballs and knead well with clean hands to fully combine.
  3. Once combined, form the mixture into approximately 45 meat balls, roughly the size of a ping pong ball and place on a baking sheet.
  4. Place cast iron skillet over medium high heat and add a liberal amount of cooking oil and lightly sear the meatballs for a nice golden color, about 2-3 minutes. You can even use a culinary blow torch to get some color on the outside. It doesn't need to be cooked all the way though since it will be sous vide.
  5. Fill two gallon sized freezer-safe zip bags with lightly seared meatballs and seal using the water displacement method. Make sure the meatballs are completely submerged and sous vide for 2 hours.
  6. 30 minutes before the meatballs are done, pour all gravy ingredients in a blender and puree until smooth. Pour the gravy mixture into a large sauce pan and simmer on low until it turns into a thick gravy consistency.
  7. Remove meatballs from water bath, and pour into the sauce pan. Serve with veggies or pasta with a side of berry jam!

Comments

Be the first to comment on this recipe.