Paleo Swedish Meatballs in Creamy Sauce
The best Paleo Swedish Meatballs in Creamy Sauce need to be your next dinner. The amazing flavor with the dairy-free creamy coconut sauce mixes with the fresh rosemary for the best dinner ever.
Another One-Pan-Meal is ready for you! Paleo Swedish Meatballs in Creamy Sauce need to be added to your weeknight menu. They’re full of flavor from the fresh herbs and the super creamy coconut sauce. Everything mixes together so nicely, you’ll want to make this easy dish again and again.
Here we go again you busy mamas, another super easy-to-make dinner! Like I said in my last two recipes ( Avocado Tuna Salad & Creamy Chicken and Brussels Sprouts ) I’ve got your back on this! I am all about time savers in the kitchen when it comes to making dinners. Whether you’re a stay-at-home-mom with little ones or a work outside the home mom, it’s nice to have recipes for dinner that only take 30 minutes to make.
You can’t go wrong with Paleo Swedish Meatballs in Creamy Sauce. Print off the recipe, grab the groceries you’ll need and then start cooking. I like using a large cast iron pan. So while it’s warming up, I start rolling out the meatballs. By the time the pan is nice and hot, I have the meatballs all rolled out and ready to start cooking. Let them cook for about 15 minutes stirring them occasionally. While they’re cooking, whisk together the creamy sauce. Then add it to the cooked meatballs and heat for another 5-7 minutes to heat the sauce and make it more thick. That’s it! You’ll have dinner on the table before the kids can start raiding the snack drawer!
Are you a meal prep lover? Paleo Swedish Meatballs in Creamy Sauce are the perfect ticket for your next meal prep session. They’re quick to make and they re-heat quite nicely. I’ve made this recipe on the weekend and then portioned it out into containers to enjoy during the week . I love knowing I have lunches and dinners ready to pull from the fridge! A huge time saver for the weeknight dinners! Although if you have a larger family like I do, this recipe might be eaten up all in one sitting, it’s that good!
- 1 – 1 1/2 lbs ground beef
-
1/2
cup
broth
homemade or store bought
-
1/2
cup
canned coconut milk
- 1 tsp onion powder
-
1/2
tsp
sea salt
-
1/4
cup
Cassava flour
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups kale, roughly chopped
- 2 sprigs fresh rosemary
-
Roll ground beef into approximately 24 2” round balls (about the size of a golf ball).
-
Place a large cast iron skillet over medium heat. Once hot, place all meatballs in the skillet and cook for 10-12 minutes. Stirring occasionally to brown on all sides.
-
In a small bowl, combine the broth, coconut milk, garlic, onion powder and sea salt. Whisk together. Add the Cassava flour and whisk smooth.
-
Add the sauce to the the cooked meatballs. Let simmer over medium-low heat until sauce begins to thicken, about 3-4 minutes.
-
Add the mushrooms and kale. Stir to evenly coat with sauce. Let cook for another 3-4 minutes.
Remove from heat, sprinkle with fresh rosemary then serve.
Store leftovers in a covered glass container in the fridge for up to 5 days.
PIN NOW TO MAKE LATER –>
MORE 30 MINUTE MEALS:
Creamy Chicken and Brussels Sprouts One Pan Meal
PRODUCTS USED IN THIS RECIPE:
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