What’s Cookin’ Wednesday: Swedish Meatballs

This meal is 100% gluten free, dairy free, and packed with anti-inflammatory, immune boosting ingredients. But man oh man. It is so delicious you would never know!

If you’d rather load up your mashed potatoes with milk and butter, by all means, do your thing! If you don’t have gluten sensitivities, use regular bread for the meatballs and all purpose flour for the gravy instead. Extra virgin olive oil, ghee, or butter will work in place of the coconut oil. If you don’t have flax seeds, you can replace that portion of the recipe with one beaten egg. None of the measurements would change! That’s the beauty of this recipe – you can make it as healthy as you want to!

Organic is the best for optimal health, so that’s what we use. Whatever you have on hand is fine!


(c=cup; t=teaspoon; T=tablespoon)

1 piece of organic gluten free sandwich bread, crumbled + homemade organic bone broth
1 T organic ground flax seeds + 3 T homemade organic bone broth
1 small organic onion, skins removed and finely minced
1 clove organic garlic, skins removed and finely minced
1 t organic ground turmeric
1 t organic dried Italian herb blend (or any herbs you like)
2 t aluminum free baking powder
1 1/2 lb organic ground turkey
2 T organic unrefined coconut oil
1/2 c – 1 c bone broth
Sea salt and organic black pepper to taste

1.) Coat gluten free sandwich bread crumbles in bone broth. The bread should soak up the broth like a sponge and be wet, but not puddling in the broth.
2.) Mix ground flax seeds and bone broth and set aside. In five minutes or so, it will congeal and resemble the consistency of a beaten egg.
3.) In a large mixing bowl, combine bread mixture, flax seed mixture, onion, garlic, turmeric, dried herbs, and baking powder. Season generously with salt and pepper, then add ground turkey and mix to combine.
4.) Roll turkey mixture into desired sized meatballs and set aside.
5.) Heat a large cast iron skillet over medium high heat. Add coconut oil and once melted, sear the meatballs on all sides.
6.) Once meatballs are nicely browned, add enough bone broth to the pan to come up the sides of the meatballs halfway. Turn down to medium low, cover, and simmer until meatballs are cooked through.


(c=cup; t=teaspoon; T=tablespoon)

3 T organic unrefined coconut oil
3 T organic gluten free flour (we used organic brown rice flour)
Meatball cooking liquid (plus more bone broth or filtered water if needed)f
2 organic scallions, sliced on a bias for garnish
Sea salt and organic black pepper to taste

1.) Remove meatballs from the pan once fully cooked through.
2.) Warm a separate cast iron skillet over medium heat. Add coconut oil and flour and whisk until flour smells toasted and roux resembles wet sand.
3.) Slowly whisk in meatball cooking liquid and let boil for a few seconds.
4.) Turn down to a simmer and cook gravy, whisking often, until desired consistency. Season to taste with salt and pepper.
5.) Coat meatballs in the gravy and garnish with scallions.

Serve with your favorite vegetables and enjoy!

We made dairy free mashed potatoes (bone broth to mash potatoes instead of milk and butter + a lot of salt and pepper) and orange honey glazed carrots (10 organic carrots + 2 t dried organic thyme + local raw honey to taste + bone broth sauteed in a skillet with salt and pepper until carrots are tender and caramelized).

Happy Hump Day!!!