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These Dairy-Free Swedish Meatballs are tender, comforting, and completely plant-milk friendly, served in a rich and creamy oat milk-based gravy. Perfect over mashed potatoes or noodles, this cozy classic is made for weeknight dinners or meal prep!

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Dairy-Free Swedish Meatballs

Taylor Jackzen
These Dairy-Free Swedish Meatballs are tender, comforting, and completely plant-milk friendly, served in a rich and creamy oat milk-based gravy. Perfect over mashed potatoes or noodles, this cozy classic is made for weeknight dinners or meal prep!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

For the Meatballs

  • 1 pound ground beef
  • 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

  • 1 lb. Cooked egg noodles or mashed potatoes
  • 1/4 cup Fresh parsley chopped
  • 4 tablespoons Jam of choice optional, for balancing the rich gravy

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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!