Dairy-Free Swedish Meatballs

Craving a comforting, creamy, and flavorful dish without the dairy? These dairy-free Swedish meatballs deliver all the rich, savory goodness of the classic recipe—without the heavy cream or butter. Made with tender, perfectly seasoned meatballs and a luxuriously creamy dairy-free gravy, this dish is the ultimate comfort food without the guilt that everyone will love.

Whether you're looking for a cozy weeknight dinner, a meal prep-friendly dish, or a protein-packed option, these healthy Swedish meatballs check all the boxes. Serve them over mashed potatoes, cauliflower mash, or egg noodles for a hearty and satisfying meal that’s both nourishing and delicious.

With simple, clean ingredients and easy step-by-step instructions, this homemade Swedish meatballs recipe comes together effortlessly—no dairy required! The creamy, flavorful sauce gets its richness from dairy-free alternatives like oat milk, making it a perfect option for those with food sensitivities.

Dairy-Free Swedish Meatballs

Ingredients:

For the Meatballs:

• 1 pound ground beef or ground turkey

• 1/2 pound ground pork

• 1/2 cup breadcrumbs

• 1/4 cup unsweetened oat milk (or other dairy-free milk)

• 1 small onion, grated

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 egg

For the Gravy:

• 2 tablespoons olive oil or ghee

• 2 tablespoons all-purpose flour

• 2 cups unsweetened oat milk (or other dairy-free milk)

• 1 cup beef or vegetable broth

• 1 teaspoon Worcestershire sauce (ensure it’s dairy-free)

• 1/2 teaspoon Dijon mustard

• Salt and pepper to taste

For Serving:

• Cooked egg noodles or mashed potatoes

• Fresh parsley, chopped

• Jam of choice, optional, for balancing the rich gravy

Instructions:

Make the Meatballs:

• In a large bowl, combine the breadcrumbs and oat milk.

• Add the ground beef, ground pork, grated onion, garlic, Dijon mustard, allspice, nutmeg, salt, pepper, and egg. Mix until just combined.

• Roll the mixture into 1-inch meatballs and place them on a plate.

Cook the Meatballs:

• Heat a large skillet over medium heat with a drizzle of olive oil.

• Add the meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through (about 6-8 minutes). Remove and set aside.

Make the Gravy:

• In the same skillet, add the olive oil or vegan butter and heat over medium.

• Whisk in the flour and cook for 1-2 minutes until lightly golden.

• Gradually whisk in the almond milk and broth, ensuring no lumps remain.

• Stir in the Worcestershire sauce and Dijon mustard. Simmer for 5-7 minutes until thickened. Adjust seasoning with salt and pepper.

Combine and Serve:

• Return the meatballs to the skillet and toss to coat them in the gravy.

• Simmer for 2-3 minutes to heat through.

• Serve the meatballs over noodles or mashed potatoes, top with gravy, parsley, and some jam (optional) and enjoy!

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