Swedish Meatballs

Happy midsummer on this first official day of summer!

If there is room for meat between the fish, eggs, cheese and new potatoes on the midsummer smorgasbord, these very low carb Swedish meatballs will make a great addition. Bite sized and served with cold tzatziki and midsummer salad, they will fit right in.

Some may find it silly to even acknowledge that a meatball recipe is gluten free, as a ball made of meat would be assumed to naturally be gluten free, even carb free. However, many meatball recipes, especially for Swedish meatballs, call for soaked bread or bread crumbs. In this recipe I’m using almond flour instead, and enough eggs and cream to keep the meatballs soft and to hold them together.

gluten free swedish meatballs

1 pound ground beef
1 pound ground pork
2 large eggs
½ cup almond flour
¼ cup cream
1 small grated onion
3 minced garlic cloves
1 ½ tsp salt
½ teaspoon pepper
¼ teaspoon ground allspice
¼ teaspoon nutmeg


Mix all ingredients together well.

Shape small ¾-1 inch balls and keep refrigerated until ready to fry.

Fry quickly in oil and/or butter until crispy and golden on the outside but still soft and a little bit pink on the inside.

Makes about 140 very small meatballs (or less if you choose to make them larger).

radish tzatziki

2 small bunches grated radishes
½ grated english cucumber
½ cup thick yogurt (find recipe for homemade yogurt here)
½ cup sour cream or crème fraîche (find recipe for homemade crème fraîche here
2-3 finely chopped garlic cloves
1 tablespoon fresh lemon juice
salt and pepper to taste


Mix yogurt, sour cream, garlic, lemon juice, salt and pepper.

Squeeze excess liquid from grated cucumber and radishes before adding to the mixture.

Refrigerate and serve well chilled.

Makes 1 ½ cup tzatziki.

Serve with a summer salad made with mixed greens and organic edible summer flowers such as daisies and cornflowers.

Photography by Philip Blankenship.