Slow Cooker Paleo Swedish Meatballs Recipe
Slow Cooker Paleo Swedish Meatballs
These Swedish meatballs are slow cooked and covered with a creamy, cashew-based sauce for a paleo-friendly dinner.
Serves: 6Prep: 20 minutesCook: 5 hours 15 minutesTotal: 5 hours 35 minutesDifficulty: Easy
Serves: 6
Ingredients
- 1 cup raw cashews
- 1⁄2 cup hot water
- 1 pound Simple Truth Organic™ Grass Fed Ground Beef 85% Lean
- 1 pound ground pork
- 1⁄3 cup almond flour
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- Avocado oil
- 2 cups Simple Truth Organic™ Free Range Chicken Bone Broth
- 2 tablespoons coconut aminos
- Steamed potatoes, if desired
- Cauliflower rice, if desired
Directions
- In large bowl, cover cashews with boiling water. Let stand 30 minutes; drain.
- In blender, blend together cashews and ½ cup water until smooth. Refrigerate until ready to use.
- In large bowl, combine beef, pork, almond flour, egg, salt, onion powder, black pepper, nutmeg and allspice. Form into 1½” meatballs.
- Coat bottom of skillet with avocado oil. Over medium-high heat, brown meatballs on two sides then transfer to a 5-quart or larger slow cooker.
- Add broth and coconut aminos. Cover; cook on low 5 to 6 hours, until meatballs reach an internal temperature of 165°F.
- Stir in cashew cream; adjust seasoning to taste.
- Serve meatballs and sauce over cauliflower rice, if desired.
Serves: 6
Ingredients
- 1 cup raw cashews
- 1⁄2 cup hot water
- 1 pound Simple Truth Organic™ Grass Fed Ground Beef 85% Lean
- 1 pound ground pork
- 1⁄3 cup almond flour
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- Avocado oil
- 2 cups Simple Truth Organic™ Free Range Chicken Bone Broth
- 2 tablespoons coconut aminos
- Steamed potatoes, if desired
- Cauliflower rice, if desired
Directions
- In large bowl, cover cashews with boiling water. Let stand 30 minutes; drain.
- In blender, blend together cashews and ½ cup water until smooth. Refrigerate until ready to use.
- In large bowl, combine beef, pork, almond flour, egg, salt, onion powder, black pepper, nutmeg and allspice. Form into 1½” meatballs.
- Coat bottom of skillet with avocado oil. Over medium-high heat, brown meatballs on two sides then transfer to a 5-quart or larger slow cooker.
- Add broth and coconut aminos. Cover; cook on low 5 to 6 hours, until meatballs reach an internal temperature of 165°F.
- Stir in cashew cream; adjust seasoning to taste.
- Serve meatballs and sauce over cauliflower rice, if desired.
| Amount per serving | |
|---|---|
| Sodium | 560mg |
| Total Fat | 56g |
| Saturated Fat | 15g |
| Protein | 40g |
| Cholesterol | 140mg |
| Total Carbohydrate | 15g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Calories | 710 |