Swedish Turkey Meatballs and Gravy

January 1, 2018
Recipe by:

Also referred to as the caveman diet, the Paleo diet is one of the most popular diets in the US and Europe. This modern nutrition plan is based on the “stone age” hunter & gathers mentality, and is often referred to as the only nutritional approach that works with your genetics to help you stay lean, strong and energized. While we cannot verify that claim, we can help you with some a tasty recipe that would fit into your diet plan. This spin on the classic Swedish turkey meatballs and gravy will have even the toughest critic in your family believing you are the best home chef in the world.

Making meatballs is not that tough to stay within the guidelines of the Paleo diet, the gravy however is a bit trickier. Make this one for the family, and none of them will question the decision to go Paleo any longer.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Yield: 6
Difficulty: Easy


Ingredients – Meatballs

  • 1.5 lbs ground turkey
  • ½ cup onion (small dice)
  • 1 egg yolk
  • 4 cloves garlic
  • 2 tsp fennel seed
  • 1 tsp nutmeg
  • ½ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tbsp butter
  • ½ cup beef broth

Ingredients – Gravy

  • 1 tbsp butter
  • 1 portabella mushroom cap (small dice)
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 tbsp tapioca flour
  • salt & pepper to taste
 Print Recipe


  1. Combine first 9 ingredients in a large mixing bowl thoroughly (through pepper)
  2. Over medium heat melt the butter in a Swiss Diamond Saute Pan
  3. Add the beef broth bring to a simmer. (the broth should only be about an eight of an inch deep)
  4. With wet hands roll the meat mixture into 1 inch balls and place in pan Pro Tip: If the meat mixture is too wet, add a tablespoon of the tapioca flour to dry it out a bit. The meat should be wet and sticky, but should not fall apart once balled
  5. Cook until brown then turn (about 5 minutes)
  6. Cook until brown on second side.
  7. Remove meatballs with tongs and place on a paper towel lined plate (leaving any brown bits in the bottom of the pan)
  8. Melt the remaining butter in the pan
  9. Add portabella mushroom and sauté until soft (about 2-3 minutes)
  10. Mix in the chicken and beef broth bring to a boil
  11. Add milk whisking bring up to boil. Immediately turn heat down to low once a boil is reached.
  12. Whisk in tapioca flour bring to a simmer stirring often.
  13. Once the gravy is thick, place meatballs into gravy and heat until meatballs are hot
  14. Serve this great dish with your favorite vegetable and a side salad for a healthy, Paleo friendly meal. This meal also stores well and makes an excellent lunch for work.

We used tapioca flour for this great tasting meal, but some of you will prefer to use arrowroot starch. Keep in mind that the measurements of the arrowroot will be slightly different, and we recommend adding a little at a time until you get your desired effect.

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