Dairy-Free Swedish Meatballs
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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