Baked Swedish Meatballs in Gravy from The Paleo Healing Cookbook


  • 2 ½ cups (600 ml) beef broth, divided (see notes)
  • 1 tbsp (7 g) powdered gelatin
  • 2 tsp (10 ml) coconut oil or avocado oil
  • ¼ cup (35 g) diced onion
  • ½ cup (120 ml) coconut milk (see notes for coconut free)
  • 1 cup (240 g) white sweet potato, baked and cooled
  • ½ lb (227 g) ground beef
  • ½ lb (227 g) ground pork (see notes)
  • 1 tsp (5 g) salt
  • ½ tsp ground mace


  1. BLEND: Pour ½ cup (120 ml) of the beef broth into a bowl and sprinkle the powdered gelatin over it. Set aside to let the gelatin bloom. In a small saucepan over medium heat, add the oil and cook the diced onion until softened. Reduce the heat and pour in the coconut milk. Once the coconut milk in the pan is warm, add the bloomed gelatin to the pan and stir until the gelatin dissolves into the liquid. Remove the saucepan from the heat and pour the liquid into a blender. Add the white sweet potato and 1 cup (240 ml) of beef broth, then blend on high until smooth, scraping down the sides as needed. Take the lid off the blender and let the pureed mixture cool.
  2. BAKE: Line a baking tray with parchment paper. In a mixing bowl, add the beef, pork, salt and mace. Pour ½ cup (120 ml) of the pureed sweet potato mixture over the meat. Don’t panic when it looks like there is way too much liquid in the bowl! I promise there isn’t: As you begin to mix the meatball mixture together (using your hands is easiest), the liquid will be absorbed. The meatball mixture will be a little softer than normal to work with. Use a 2 tablespoon (30 ml) scoop to divide the mixture into approximately 16 meatballs. With damp hands or while wearing gloves, roll the meatballs and drop them onto the lined baking tray, evenly spaced. Preheat the oven to 400°F (205°C). Put the baking tray of meatballs into the refrigerator to firm up a little while the oven comes to temperature. Bake the meatballs for 20 minutes.
  3. REDUCE: While the meatballs are baking, pour the remainder of the pureed sweet potato mixture from the blender into a skillet large enough to fit all the meatballs in a single layer once they are baked. Add the remaining 1 cup (240 ml) of beef broth to the skillet: This will make the gravy for the meatballs. Bring the gravy to a simmer and cook until thickened enough that you can pull a spatula through the pan without the gravy instantly filling in the gap. As the gravy is cooked it will darken, too. Taste the gravy and add salt, to taste, if needed. Once the gravy is thickened to your liking, add the meatballs to the pan and toss to coat with the gravy and warm through before serving.


You can sub chicken broth for the beef broth, if you like.

Not crazy about coconut? Omit the coconut milk, add an extra 2 tablespoons (30 ml) of broth and an extra ¼ cup (60 g) of baked sweet potato to the blender.

While the combination of beef and pork is classic – and a little more tender – these taste pretty darn good made with just ground beef.