I know I do a lot of “special occasion” recipes, but I think it’s also important to post delicious recipes that you can eat every day. My family eats a lot of ground beef and veggies because we find that there’s so many way to prepare them deliciously and we feel so good eating this way!
I make supper for my family a couple times per week, and I love to create recipes with succulent meat and yummy sauces, and this recipe is no exception. Meatballs are so fun because there are so many different ways to make them amazing, whether that’s spices or sauces or both! These Paleo Swedish Meatballs are sooo yummy.
Here’s a tip: the best way to make moist and delicious paleo swedish meatballs without bread crumbs is to put egg yolks in the meat! Yay for saturated fats!!
I love to make big messes of roasted veggies to soak up yummy sauces, and this recipe calls for green beans, mushrooms, and broccoli. Feel free to add whatever veggies you have in your fridge! #morevegetablesthanavegetarian 😉
Shared at Fat Tuesday, Tasty Tuesday, Allergy-Free Wednesday
- Veggies:
- green beans – 2 pounds, trimmed
- broccoli – 1/2 pound, chopped
- mushrooms – 12 oz., sliced
- ghee – 2 tablespoons, melted
- carrots – 5, peeled and chopped
- salt – to taste
- pepper – to taste
- Meatballs:
- ground beef – 2 pounds
- egg yolks – 2
- salt – 1/2 teaspoon
- pepper – 1/2 teaspoon
- dried thyme – 1 teaspoon
- garlic powder – 1/2 teaspoon
- onion powder – 1/2 teaspoon
- dried parsley – 1 teaspoon
- ghee – 2 tablespoons
- Sauce:
- canned full-fat coconut milk – 1 can
- chicken or beef broth – 1 cup
- garlic powder – 1/2 teaspoon
- onion powder – 1/2 teaspoon
- dried parsley – 1 teaspoon
- dried thyme – 1 teaspoon
- salt – 1/2 teaspoon
- pepper – 1/2 teaspoon
- Veggies:
- Preheat oven to 425 degrees Fahrenheit.
- Place the veggies in a 9 inch by 13 inch glass baking dish. Toss with ghee, salt, and pepper.
- Roast for 30 minutes, stirring once or twice.
- Meatballs:
- While the veggies cook, make the meatballs. In a large mixing bowl, combine the beef, egg yolks, salt, pepper, thyme, garlic powder, onion powder, and parsley. Mix well with you hands and form into small meatballs, a bit smaller than golf balls.
- In a large skillet, heat the ghee over medium heat. Brown the meatballs in batches, cooking a couple minutes per side, to get them nice and brown on all sides. Remove the meatballs from the pan.
- Add all of the sauce ingredients to the hot skillet and mix well. Bring to a simmer. Add the meatballs to the sauce.
- Simmer for 20 minutes or so, or until the meatballs are cooked through.
How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!