Swedish Meatballs


I’m trying with every fiber of my being to fight the winter blues. As much as I love New York, how are we ever going to survive these cold months? I have had to become intentional about counting my blessings because it becomes a challenge to not let this dark whole of winter swallow me. One of those blessings I am thankful daily, is my warm home and delicious food. Swedish Meatballs are savory and hearty, a wholesome cure for the winter heart. These meatballs have a fabulous balance of earthy, warm flavors with burst of fresh ingredients. I love fresh herbs and feel like they are the most underrated ingredient. I’ve been challenging myself with finding traditional recipes and making them ‘wholesome table’ friendly. This recipe makes a good amount of gravy that tastes so full of flavor. Because of the cinnamon in these meatballs, I try to incorporate the spices into the other food I’m serving. I recently made with roasted carrots with cinnamon. Which was literally roasted carrots with oil and cinnamon. Try it! I tell my husband I could eat a whole dinner plate with roasted carrots. Okay back on subject…carry over your herbs and spices. It gives such unity to the meal and makes it even more complete. These little guys freeze very well. Enjoy:)


2 lbs. ground beef
2 egg yolks
2 tablespoon fresh basil
1 tablespoon fresh parsley
1/4 cup onion, minced
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
salt and pepper to taste
oil for sauteing (I used coconut)

2 cups beef broth
1 cup coconut milk
2 cloves garlic, minced
2 tablespoons tapioca flour

1. Combine the ground beef, egg yolks, parsley, basil, salt, pepper, cinnamon, ground ginger, and garlic powder in a bowl. Shape into small meatballs and set aside.
2. Heat the oil in a large frying pan. Add the meatballs to the pan and flip occasionally. Cook for 7-10 minutes on medium heat. The meatballs should be nicely browned before removing them from the pan.
3. Once the meatballs have been cooked, drain out any excess fat from the frying pan.
4. To make the gravy, use the same frying pan (meat scrapings are good!) add beef broth and bring to a boil. Add garlic and reduce to simmer. Once the garlic becomes fragrant, add the coconut milk. Whisk in the tapioca four until you create a smooth gravy.
4. Add the cooked meatballs to the gravy and let simmer for 4-5 minutes. Serve over rice or alongside a vegetable medley


One Comment Add yours

  1. amw62 says:

    This sounds delicious! I’ve only ever made the gravy for the Swedish Meatballs with sour cream, so I’m interested to see how it would taste with coconut milk.


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