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Swedish Meatballs

Swedish Meatballs

Course Main Course
Servings 4


  • 2 lbs grass fed/finished ground beef
  • 3/4 cup plain humanely raised pork rinds cooked in pork fat crushed
  • 2 tsp nutmeg
  • 2 tsp allspice
  • 2 tbs salt
  • 1 tbs pepper
  • 1 bunch parsley finely chopped
  • 1 tbs stone ground mustard for the gravy
  • 1 cup grassfed beef broth
  • 1-2 tbs tapioca starch or einkorn flour to thicken gravy


  • Preheat oven to 350 degrees
  • In a large skillet with a couple tbs of ghee, heated to medium high.
  • Mix meat, spices, pork rinds and ¾ of the parsley in a mixing bowl.
  • Forming golf sized balls, browned the balls evenly on all sides and transferred to baking dish.
  • Pop browned meatballs in the oven for about 10-15 minutes while I made the gravy.
  • For the gravy, de-glaze the pan with 1 cup beef broth, breaking up the little bits left from browning the meatballs. Slowly mix in the tapioca starch or flour to thicken the sauce to desired consistency. Add the mustard and stir until fully combined. Salt and pepper to taste.
  • Once meatballs are finished in oven, transfer to a serving platter, spoon the gravy on top and finish with remaining ¼ parsley. Perfect with ligonberry or fig jam!