Scandinavian Meatballs
  • 2 pounds ground beef
  • 1 cup onion, finely chopped
  • 1 tablespoons ghee OR butter
  • 2 tablespoons coconut flour OR potato flour
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1 large egg, lightly beaten
  • 1/2 cup coconut flour OR potato flour
  • 2 tablespoons tallow or other fat suitable for frying
  • 2 cups beef stock, preferably homemade, divided
  • 1/2 cup coconut milk OR half and half
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon freshly grated nutmeg
  • salt and pepper, to taste
  1. Melt the ghee or butter in a large, heavy skillet over medium heat. Cook the onion, stirring frequently, until soft and translucent, about 10 minutes. Remove from heat and set aside to cool.
  2. In a large mixing bowl, gently but thoroughly combine the ground beef and onion with the remaining meatball ingredients. Roll into 2-ounce meatballs and set aside.
  3. Using a pie plate or other wide, shallow dish, roll the meatballs in the coconut or potato flour until coated. Heat the tallow in a large, heavy skillet or Dutch oven over medium-high heat and fry the meatballs, in batches and adding more tallow if necessary, until they are browned on the outside. Remove with a slotted spoon and set aside.
  4. Without cleaning the skillet, reduce the heat under the pan to medium-low; add 1 1/2 cups of the beef stock and the nutmeg. Return the meatballs and any accumulated juices to the skillet. Cover and simmer until the meatballs are cooked through, 15 to 20 minutes.
  5. Whisk the tapioca flour into the remaining half cup of beef stock and slowly stir it into the meatballs in the pan. Stir in the coconut milk or half and half and continue simmering, stirring frequently, until the sauce has thickened. Season to taste with salt and pepper and serve.
  6. Nutrition (per serving): 453 calories, 19.2g total fat, 92.9mg cholesterol, 681.7mg sodium, 559.9mg potassium, 41.9g carbohydrates, 8.1g fiber, 2.4g sugar, 28.6g protein
Recipe by Jan's Sushi Bar at