In college, I had a love-hate relationship with our dining halls. Some things I loved, and some things I could not be convinced to eat. As I moved dorms, options got better. One of the things I looked forward to was their Swedish Meatballs. As an Italian, this was not something I had at home and I loved the creamy sauce covering those buttery noodles.
After college, I learned how to make Swedish Meatballs and had a few lovely meals of it. Soon after, I found out about my gluten and dairy sensitivities and realized my love affair with Swedish Meatballs was over. Or so I thought.
Over the past two weeks, I have seen a ton of posts about Swedish Meatballs and got serious FOMO. WHY oh why did there have to be so much dairy? And then I realized- just figure out how to make it dairy-free.
In this recipe, I adapted The Recipe Critic’s recipe to make it gluten and dairy free. The original recipe can be found here: https://therecipecritic.com/2016/08/the-best-swedish-meatballs/ ! Please visit their site to give them some love!
My question for you is- have you made dairy free Swedish meatballs? What did you do to substitute the dairy?
Cook time: 40-50 minutes
- 1 lb meatloaf mix (ground beef, pork, veal)
- 1/2 cup gluten-free Panko breadcrumbs (I used the stop & shop brand)
- 2 tbsp chopped parsley
- 1 egg
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- 1 small onion, chopped finely
- 1/4 tsp pink Himalayan salt
- 1/8 tsp ground black pepper
- 1 tbsp vegan butter (I used Miyokos vegan eurobutter)
- 2 tbsp olive oil
- 4 tbsp vegan butter
- 4 tbsp Bob’s Redmill Gluten-Free flour mix
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 cups beef broth
- 1 cup almond & coconut creamer (I used Califia farms)
- 2 tbsp chopped parsely
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 boxes of gluten-free pasta (I used Jovial Foods Fusilli)
- In a large bowl, mix chopped meat, parsley, gf breadcrumbs, egg, salt, pepper, nutmeg, allspice, garlic powder and onion.
- Shape Meatballs- this should make about 24 small meatballs.
- In a hot pan (I used cast iron) with 1 tbsp vegan butter and 2 tbsp olive oil, cook meatballs. Rotate meatballs to cook through. Remove cooked meatballs from pan. As the meatballs cook, cook gluten-free pasta.
- Place 4 tbsp vegan butter & 4 tbsp gluten-free flour in the hot pan and mix thoroughly with a whisk. Slowly pour in beef broth & almond/coconut creamer. Mix thoroughly with a whisk. Add salt and pepper to taste. Add Dijon mustard and Worcestershire sauce, mix. Allow to thicken.
- Return meatballs to sauce and let simmer for 5-10 minutes. Add fresh parsley, mix and serve over gluten-free pasta.