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+ servings

Paleo Swedish Meatballs and Gravy

Slightly sweet and savory pork meatballs in a delicious dairy free creamy gravy. These meatballs are Paleo, Keto, and Whole30!
4.8 from 15 votes
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  • 1 lb ground pork
  • 1/3 cup finely diced onion
  • 1 egg yolk
  • 1/4 cup almond flour
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • 2 tbsp ghee
  • 2 tbsp tapioca flour, can sub arrowroot powder
  • 2 cups broth , chicken or beef will work
  • 2 tbsp coconut aminos
  • 1 cup coconut cream (or the thick part of a can of full fat coconut milk)
  • 1 tbsp lemon juice
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • fresh chopped parsley, for serving (optional)


  • Preheat your oven to 400. Line a rimmed baking sheet with parchment paper for easy cleanup. Mix all of the meatball ingredients together and form into 12 balls. Place them on the baking sheet and bake for 20 minutes.
  • While the meatballs are baking, melt the ghee in a large skillet over medium heat. Add in the tapioca flour and use a whisk to stir it until it forms a smooth paste and and begins to bubble. Add in the broth and coconut aminos and whisk well. Let it simmer while you make the "sour cream".
  • Combine the coconut cream (or coconut milk) and lemon juice in a small bowl and mix well. Add the mixture to the pan along with the nutmeg and salt, and whisk to combine. Continue to stir over medium heat until the mixture forms a nice gravy. When the meatballs are done, remove them from the baking sheet (leaving the fat behind) and add them to the pan with the gravy. Let it simmer until you are ready to serve.
  • Serve over gluten free pasta, rice, veggie noodles, or mashed potatoes and top with parsley, if desired. Enjoy!


Calories: 217kcal, Carbohydrates: 5g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 50mg, Sodium: 430mg, Potassium: 186mg, Fiber: 1g, Sugar: 1g, Vitamin A: 108IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg