Country: Sweden

Country – Sweden 🇸🇪

Paleo – The flour is the only problem with this dish. If you can get Paleo flour, that’s perfect 👌 If not, then at least use gluten free flour. Reminder that jelly/jams are not created equally. Make your own if you can. If you’re going to buy it, read your label and get as natural as you can. The jam in this dish is optional but it is a good option. You decide if you want the sugar. At least make sure it’s real sugar. Also, I love ghee for just about everything, but this dish tastes so much better with butter! There are too many “fine lines” so make it with the best ingredients and still count it as a cheat meal. 😉

FODMAP-NO onions! ❌🧅 I can see why this calls for onions, but don’t be tempted.  It’s still flavorful without them. I can’t find any research on lingonberry jam if will upset our gut.  I seem to handle it okay.  If you don’t want to take the chance, raspberry is just as good, and if you don’t like raspberry, strawberry jelly is fine. 🍓 As a reminder though when you pick your jelly/jams, look at the ingredients and make sure there is nothing beyond water, fruit, sugar, and pectin.

Macros-This is all carbs with some fats. My husband who has 223 carbs loves this, but I can only have a couple with my 117 limit. If you have the jam or if you fry them afterwards, make sure to add the extra macros. Use as little of the flour as possible, but if you need more than the 2 cups, count for it the best you can. 🔢 Because every batch will have a different moisture, every batch will require a different amount of flour.🌾 

Servings 18-24 For the macros, I’ll say 20 servings. 

Ingredients
– 5 medium peeled and chopped Russet potatoes, about 3 pounds
– 1 package of Whole 30 approved bacon, or at least no nitrates and no sugar
– 2 cups of Paleo flour, if you can’t find it, use gluten free flour at least (flour will be more or less 2 cups)
– 1 egg
– 2 teaspoons of allspice (if this is too strong for you, use less but at least use some)
– 1 teaspoon of kosher salt
– ½ teaspoon of white pepper
– 1/2 chopped onion  *omit for low FODMAP

Lingonberry jam (use raspberry if you can’t find lingonberry) for an optional topping. If you don’t want jam, use butter as an optional topping. Ghee doesn’t work well for this.

Steps

Steps
1-Using a large pot, bring water to a boiling point then add the potatoes. Once they are fork tender, drain them.  Using a large mixing bowl, add the potatoes, egg and salt. Mix it well with the potatoes, mashing them as you go. Set it aside to let it cool.

2a-Using a frying pan, cook the bacon to a crispy consistency and sauté the onions. 

2b-Using a frying pan, cook the bacon to a crispy consistency with no onions. 

2-Once the bacon is cool enough to touch, break up the bacon into small pieces into a medium mixing bowl. (If having onions add those), add the allspice and white pepper.  *FODMAP folks, add a teaspoon or two of the bacon grease to the broken bacon pieces.  It will help give moisture and flavor that we’re missing from the onions.

3-Once the potatoes are cool, work in ½ a cup of flour at a time until you have a thick dough consistency.  Using your hands, knead the dough a few times. Then, break off a piece about the size of a golf ball, flatten it in your palm, put some bacon mix in the center, and fold the dough around the bacon. Push down on two sides to make a “flat ball.” 

4-Using a medium pot, bring the water to a low boil (barely boiling).  Gently lower 1-2 balls at a time into the water in batches of about 6 at a time.  Cook for 3 minutes or until they float to the top.  Because we are not using a traditional flour and as little of it as possible, we have to be delicate with these, so they don’t fall apart or stick to the bottom of the pot.

5a-Serve it hot with lingonberry jam or with butter.

5b-(Optional) Using the same pan as the bacon, fry the flat balls to get a little crispiness on each side before serving.

Helpful hints – Some people will fry the onions 🧅 and bacon 🥓 together in the same pan and at the same time. It’s a personal preference. If you want to do that, then I suggest you chop the bacon when it’s raw.

-When working with the potato balls, it’s helpful to have a small bowl filled with water to dip your fingers.  The dough may be sticky and the water will help it not stick to you.

-Because flour of any kind doesn’t have any nutritional value, you’ll want to use as little as possible, but you will need it to make the potatoes 🥔 turn into a dough so find your balance.

Nutrition facts

Calories-82
Protein-3
Carbohydrates-10
Fat-4

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