Meatless sweedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe.

• 1 cup cauliflower rice
• 1 cup minced white sweet potato
• 1 cup minced mushrooms
• 3/4 cup almond flour
• 2 tablespoons tapioca flour
• 3 large eggs
• 2 teaspoons garlic herb seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic granules
• 1/2 teaspoon salt

• 3/4 cup vegetable broth
• 6 tablespoons full fat canned coconut milk
• 1/4 teaspoon garlic granules
• 1/4 teaspoon garlic herb seasoning
• 1 1/2 tablespoons tapioca flour to thicken
• salt and pepper to taste

largelarge

largelarge

• 1 cup cauliflower rice
• 1 cup minced white sweet potato
• 1 cup minced mushrooms
• 3/4 cup almond flour
• 2 tablespoons tapioca flour
• 3 large eggs
• 2 teaspoons garlic herb seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic granules
• 1/2 teaspoon salt

• 3/4 cup vegetable broth
• 6 tablespoons full fat canned coconut milk
• 1/4 teaspoon garlic granules
• 1/4 teaspoon garlic herb seasoning
• 1 1/2 tablespoons tapioca flour to thicken
• salt and pepper to taste

1. Preheat oven to 425F. Line a baking tray with parchment paper.
2. In a bowl mix ingredients for meatballs. Use a small ice-cream scoop and form 20 meatballs on the baking tray. Bake on 425F for 20 minutes.
3. Whisk ingredients for gravy together in a small saucepan- you can also use a hand blender for this. Bring gravy to a simmer and continue to whisk continuously until gravy thickens. Serve over meatballs.