Swedish Meatballs

Short-cut Saturday: Freezer-Friendly & Slow-Cooker Option

This is one of those ultimate comfort food dishes, yet it is tasty enough to feed guests. It also makes a great Sunday family dinner! This dish features savory meatballs with a creamy, sage sauce over garlic mashed turnips. The meatball mixture would go great over traditional mashed potatoes or even pasta or rice. Serve alongside a fresh salad for a complete meal. Makes 4 servings

Swedish Meatballs wm

Meatballs
1 lb ground turkey (or ground venison, beef, etc)
1 tsp sea salt
1/2 tsp black pepper
1 tsp ground sage
1 tsp ground thyme
1/2 tsp ground oregano
1 Tbsp coconut oil or olive oil
Sauce
2 Tbsp ghee or butter
1 onion, diced
1/4 cup flour (I used finely ground almond flour + a little arrowroot starch)
1 tsp sea salt
1/2 tsp black pepper
Dash of nutmeg
2 cups beef, chicken or vegetable broth
1/4 cup balsamic vinegar or apple cider vinegar
3/4 coconut milk, full fat
1 Tbsp dried parsley
Garlic Mash
2 large turnips, peeled and diced (or potatoes, etc)
1 Tbsp ghee or butter
1 tsp minced garlic
1 tsp sea salt
1/4 cup coconut milk

  • In a mixing bowl, combine ingredients for meatballs. Form into 1″ balls and place in a skillet with 1 Tbsp coconut oil.
  • Cook meatballs over medium heat for about 15 minutes, turning halfway through, or until cooked completely through. Remove meatballs from skillet.
  • Add ghee or butter and onion into skillet and cook for about 5 minutes. Add in salt, pepper, nutmeg and flour. Stir until mixture has thickened. Slowly add in broth and vinegar. Stir constantly until mixture starts to thicken.
  • Add in coconut milk and parsley. Return meatballs to sauce.
  • While meatballs are cooking, add turnips to a medium saucepan and cover with water. Cover and bring to a boil and cook for about 10 minutes or until soft.
  • Drain water from turnips. Add ghee, garlic, salt and coconut milk to turnips. Mash or blend together using a mixer.
  • Serve meatballs and sauce over mashed potatoes. Sprinkle with parsley.

**Freezer Option: Cook up meatballs as directed. Let cool completely and place in freezer friendly bags or containers. When a recipe calls for meatballs, you can simply thaw the meatballs. For this type of recipe you can just add the frozen meatballs to the sauce and cook as above.

**Slow-Cooker Option: Combine meatball mixture as directed. Place meatballs in a greased slow cooker. Add in ingredients for sauce. Cook for about 4 hours on high heat.

**Pressure Cooker Short-cut: Let your pressure cooker boil the turnips! Cut them up and place in a cooker. Add about 1/2 cup of water. Pressure cook for about 10 minutes. Drain and mash as directed!

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