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Swedish Meatballs (Köttbullar)

Who doesn't love Swedish meatballs? This recipe is simple, delicious, gluten and dairy free, paleo and AIP compliant. Perfect for dinner or lunch.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 4 people


  • 1 lbs grass-fed ground beef
  • 1/2 lbs pasture raised ground pork
  • 1/4 cup finely minced crimini mushrooms
  • 1/4 cup finely minced onion
  • 1 tsp sea salt or himalayan pink salt
  • 1 tsp garlic powder
  • 1 can coconut milk (use only the coconut cream) refrigerate coconut milk (no additives, simply water and coconut) scoop out the solid part that rises to the top
  • Salt and pepper (omit pepper on AIP)
  • Parsley (to garnish)


  • In a large bowl combine ground beef, ground pork, minced mushrooms and onions, salt and garlic powder and mix well.
  • Form into small meatballs and make sure they stick together tightly. Place them on a plate.
  • Heat a large skillet over medium heat. Once hot add the meatballs and fry for about 15 minutes. Because of the pork, you don't need to add cooking fat. If you use ground beef only you may need to add some cooking fat. If they don't all fit do this in batches and make sure to leave some space for even browning. Move the pan consistently to keep the rounded shape of the meatballs or move them with a wooden spoon. To check if they are done cut one in half.
  • To make the sauce first remove excess fat if necessary. (You can save it for later cooking). Scoop out the coconut cream of 1 coconut milk can and add it to the skillet. Cook the meatballs for a couple of minutes in the coconut cream to give it more flavor and use a wooden spoon to stir and scrape the bottom of the pan. If the pan gets too hot, decrease the temperature to medium/low. The longer you cook the meatballs in the sauce the less the sauce will taste like coconut. Add salt and pepper to your liking. You can also add some more garlic and or onion powder to the mix. If you would like the sauce to be thinner you can add a bit more coconut milk.
  • Chop up a hand full of parsley and sprinkle on top as garnish. Enjoy!


  • Save the remaining coconut milk in a glass jar in the fridge and use it for a soup or smoothie.
  • The type of coconut milk/brand plays a huge part here as well. Always buy canned full-fat coconut milk. Preferably without any additives, the fewer the better. The best option is just coconut and water as the ingredients. Also, opt for a BPA free can. The cream will rise to the top, especially if you put it in the fridge overnight. I like this brand.