Swedish meatballs paleo

Swedish meatballs paleo

After all the hype they are riding the Swedes with his new stance food , do less to add to the web a typical recipe Swedish as are the famous meatballs!

Normally to produce them will need some sort of binder, not precisely the embodiment of the chase ... So this is a minimalist version more in line with our paleo diet. Employ arrowroot for it.

Since I know you're going to ask where to get it, you can find it in health food stores. Pray arrowroot powder.

I love meatballs, forever, but the truth is I do not usually eat them (I prefer much simpler dishes), but well prepared meatballs are a delight. 
Generally meatballs served with tomato sauce, or make Americans eat them with noodles. With a good accompaniment is a great dish, and as we are one HANDSOME and pasta is not our thing, we can change for example sauteed mushrooms! or carrots. Or any other vegetables you like ... Braised cabbage, etc..

If you choose a good steak format (the grass) will have a scrumptious result.

Ingredients (meatballs):
- 1 kg lean ground beef (better if the grass for this recipe) 
- 1 medium yellow or white onion, finely chopped 
- 1 tablespoon coconut oil 
- 2 eggs 
- ¼ teaspoon pepper 
- ½ tsp of nutmeg 
- ¼ teaspoon allspice

Ingredients (sauce):
- 1 cup beef or chicken stock (preferably homemade) 
- ½ tablespoon of coconut oil 
- 1 tablespoon arrowroot powder

Preparation

For the meatballs:

Heat a skillet over medium heat. Add the oil and onion and saute until fully cooked, about 10 minutes. 
Preheat oven to 200 ° C. Cover a baking sheet with parchment paper. 
now mix all ingredients in a bowl or large bowl, you can do it with your hands, it's more fun. 
Once mixed start making small balls to make meatballs and place on a tray prepared baking (about you have to give about 16 meatballs). 
Bake for 20 minutes or until you see that are ready cooked.

For the sauce:

Over low heat, put the broth in the pan with the oil and stir with arrowroot powder. Now we take it to medium-high. 
Stir it frequently until you see thick, about 3 or 4 min. 
now meatballs in sauce mixture, including the juices that you have been honored in the tray and to polish off!

A note to keep in mind about the arrowroot powder: powder is a great thickener (made from a tuber).Does not alter the taste. When you add it, it will look something shady, but will become transparent as it cooks. The resulting sauce is clearer than perhaps we are used to, but that consistency is somewhat thick and tastes great.