Swedish Meatballs (Breadless)

This is a recipe that I remember all the way back to my kid years.  These are great for kids and for a crowd.  They are also a terrific make-ahead meal – the taste great reheated and even frozen for later use.  Make a double batch and freeze half.  (NOTE:  to freeze, line a large ziploc bag with parchment paper and place meatballs inside.  To re-heat, let thaw slightly and transfer to a skillet to reheat.  You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.)

2 pounds grass fed ground beef
1 organic egg + 1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint:  keep them in the freezer and grate them with a microplane)

Mix all ingredients well and shape into 1″ balls.  Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through.  After all batches are browned, transfer them all back into the skillet.  Add 1 cup (or more if desired) of organic chicken broth.   Finish cooking and serve warm.

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