Our regenerative recipe for Swedish Meatballs is the ultimate hygge meal that is as beautiful as it is soul-nourishing. It features our bone broth flavor Fennel & Bay Leaf, a favorite in holiday cooking. The aromatic fennel pairs perfectly with the allspice in the meatballs, and the savory bone broth sauce and the bright fresh parsley.
Swedish Meatballs with Regenerative Bison
Rated 4 stars by 14 users
Ingredients
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1 pound ground Force of Nature’s bison (sub for grassfed/finished beef if you cannot find)
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1/4 cup crushed pork rinds or panko bread crumbs
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1 Tbsp parsley, chopped
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1/4 tsp ground allspice
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1/4 tsp ground nutmeg
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2 shallots, finely chopped
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⅛ tsp black pepper
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½ tsp salt
- 1 egg
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6 Tbsp butter or FOND’s Tallow
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3 Tbsp flour (or substitute 1 tsp of Xanthan gum)
- 1 cup heavy cream
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1 Tbsp Primal Kitchen’s steak sauce
- salt and pepper to taste
Directions
In a medium sized bowl combine ground beef, pork rinds or panko bread crumbs, parsley, allspice, nutmeg, shallots, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat 2 tbsp of tallow. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tbsp tallow or butter and flour (or Xanthan gum) to the skillet and whisk until it turns brown. Slowly stir in Fennel & Bay Leaf chicken broth and heavy cream. Add the steak sauce and bring to a simmer until the sauce starts to thicken. Salt and pepper to taste.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve immediately over mashed potatoes with cranberry sauce.
