Dinner,  Recipes

Swedish Meatballs and Zucchini Noodles

I made up this recipe for GAPS legal Swedish Meatballs this summer and my family L-O-V-E-D it. I hope yours does, too! 🙂

Swedish Meatballs

1 c sunflower seeds, soaked, dried & ground (alternative: almond flour)
1/2 c coconut milk
2 tsp onion powder
1 tsp kosher salt
2 lbs ground beef
2 lbs ground pork
3 eggs
1 tsp black pepper
1/2 tsp allspice
1/2 tsp nutmeg
For the sauce:
1/4 c butter
1/2 c grated parmesan cheese
6 c beef broth
1/2 c coconut milk
1 recipe Zucchini Noodles
salt & pepper


Preheat the oven to 400 degrees. Line 2 baking sheets with foil and set aside. Using a stand mixer (or a large bowl and a spatula if you don’t have one), combine the ground sunflower seeds, coconut milk, onion powder, salt, beef, pork, eggs, salt, pepper, allspice and nutmeg. Beat on medium for 2 minutes. Use a small ice cream spoon to scoop little balls onto the prepared baking sheets. (You can use your hands to perfect them if you want to). Bake for about 20 minutes, or until lightly browned and up to 180 degrees.
Meanwhile, make the sauce. In a skillet, saute the parmesan cheese in butter until golden brown. Whisk in beef broth, coconut milk and some salt and pepper. Cook until reduced and slightly thickened, whisking often. Serve on top of meatballs and zucchini noodles.

Zucchini Noodles

3 large zucchini

2 tsp salt

3 TB butter


Use a vegetable peeler or mandolin to make long strips of zucchini. Toss zucchini strips with 2 tsp of salt and set in a colander to drain for about 30 minutes. Fill a large pot with water and bring to a boil Add the zucchini strips and cook for 1 minute. Remove from heat and drain immediately. Toss with butter.



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