Thanksgiving day is just a few months away, and I have a fun Swedish Paleo Meatballs Recipe if you’ll have a ton of leftover gravy and cranberry sauce. I thought this might be a good way to use it up.
I love Ikea. I still like shopping there sometimes, but far less than I used to. One of the main reasons I love going there is because of their cafe and their Swedish meatballs with Lingonberry sauce. Yum!
I think of it fondly and have been able to find a good and convincing replacement. Replacing some of the ingredients to follow the AIP (Autoimmune Protocol) diet.
When I make meatballs, I usually try to find another way to eat them. Enter cranberry sauce. It’s easy to make and delicious, and what more do you need for Swedish Paleo Meatballs than a good cranberry sauce? Well, maybe a good Swedish Paleo Meatballs Recipe.
I have always enjoyed cranberry sauce. Instead of having high fructose corn syrup-laden canned cranberry sauce this year, why not make your own? It’s extremely easy and can be done ahead of time.
I typically just alter and tweak other recipes to fit my needs. I’ve tried many, many egg-free recipes for meatballs (check out my Quick And Easy Blueberry And Basil Meatballs), but I was inspired by these Swedish Paleo Meatballs here. And I use it as the base for my simple meatball recipe. These are delicious and turn out well every time I make them. Bonus-You can’t tell they’re AIP (meaning- they taste like regular meatballs).
Fail-Proof Healthy Swedish Paleo Meatballs And Cranberry Sauce
TO MAKE THE SWEDISH PALEO MEATBALLS:
- 1 pound grass-fed ground beef
- 1 pound ground pork
- 1 tablespoon grass-fed gelatin
- 1 tablespoon arrowroot starch or tapioca starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- ¼ cup diced green onions optional
- 1 teaspoon black pepper optional
TO MAKE THE CRANBERRY SAUCE:
- ¾ cup packed brown sugar depending how sweet or tart you like it
- ½ cup apple juice
- ¼ cup water
- 1 ½ tablespoons honey
- ⅛ teaspoon ground allspice
- 1 package fresh cranberries (12-ounce)
- 1 stick cinnamon (3-inch)
- Mix together all the ingredients.
- Using 1 tablespoon, scoop the meat mixture, and roll it into meatballs.
- Place on a cookie sheet covered with parchment paper and broil on high until browned on top. Flip meatballs over and again, broil on high until browned.
- Combine brown sugar through honey in a saucepan and simmer until the sugar dissolves.
- Add the remaining ingredients and simmer on medium heat until the cranberries begin to pop and the sauce thickens about 15 minutes.
- Remove from heat and let it cool. Cranberries have natural pectin, so the sauce will thicken as it cools. Transfer to a container and refrigerate until ready to use.