Swedish Meatballs- Phase 3

 Swedish Meatballs

Phase 3
Makes 8 standard servings

2 lbs grass-fed ground beef
2 tsp fine sea salt
1 T coconut flour
1 tsp dried parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp allspice
1/2 tsp nutmeg
1/2 cup onion, minced
1 large egg
2 T coconut oil, for cooking

FOR THE SAUCE:
3 T dairy-free butter
1 T coconut flour
1 1/2 cups bone broth
1 T Dijon mustard
2-inch piece of lemon peel
2 sprigs fresh thyme
2 T coconut aminos or tamari
splash of fish sauce (optional)
1 T arrowroot
1 cup coconut cream

Heat a large, 16-inch skillet over medium-low heat.

In a large bowl combine all of the meatball ingredients and roll them into 32 meatballs.

Add the coconut oil to the skillet.

Add the meatballs to the skillet and cook for 15 minutes turning them over every couple minutes until they are browned all over.

Transfer the meatballs to a plate and cover with foil. Quickly add the dairy free butter to the skillet, the coconut flour. Stir until lightly browned and smells toasty.

Stir arrowroot into 2T of the broth and set aside. Add the remaining broth to the skillet and whisk until fully incorporated. Add in the Dijon, coconut aminos, fish sauce, lemon and thyme. Simmer for 15-20 minutes until reduced by one third. Remove lemon peel. Whisk in the arrowroot slurry and stir until thick. Add coconut cream and stir, then add the meatballs back to the skillet. Simmer for just a couple of minutes to re-heat the meatballs. Serve over sprouted wheat noodles, zoodles or cauliflower rice.