These Dairy-Free Swedish Meatballs are made from lean ground beef and chopped mushrooms, smothered in a creamy gravy. They will remind you of days shopping at Ikea and are the ultimate winter comfort food. This recipe is easy, gluten-free, and has options to use ground turkey or impossible meat for a vegetarian version.
Dairy-Free Swedish Meatballs are best enjoyed on cold winter days from the end of Fall through the start of Spring. I make them most frequently during the months of January and February, when the weather is especially cold and this recipe is very warming.
Pair this recipe with Dairy-Free Mashed Potatoes, Olive Oil Mashed Potatoes without milk, Gluten-Free Artisan Bread, Gluten-Free French Baguette, Crispy Roasted Brussels Sprouts, Sautéed Peppers and Onions, or Crispy Baked Cottage Fries.
For a vegan version, check out my Vegan Swedish Meatballs. For a vegetarian version, you can make the vegan recipe or simply replace the ground meat in this recipe with an Impossible ground meat substitute.
For more cozy dairy-free dinner recipes, check out my Dairy-Free Zuppa Toscana, Savory Pumpkin Stew, Dairy-Free Vodka Sauce, Dairy-Free Pesto, Dairy Free Shrimp Scampi, Dairy-Free Scalloped Potatoes, Vegan Minestrone Soup, Vegan Broccoli Mac and Cheese, Tomato Soup with Shrimp, Instant Pot Chicken Cacciatore, Instant Pot Minestrone Soup, and Northwest Beef Stew.
How to make it
Ingredient Notes + Substitutions
You need 11 ingredients to make these dairy-free Swedish meatballs.
Ground Meat
Ground beef is most traditional and offers the most authentic flavor. However, ground turkey or another lean ground meat can be used as a substitute in the meatball mixture. For a vegetarian version, use Impossible ground meat substitute or something similar.
Mushrooms
Finely chopped mushrooms add a hidden veggie to these meatballs. Traditionally, this would be ground pork. You can substitute more ground meat (about ½ pound) instead of mushrooms if you like.
Dairy-Free Milk
I recommend cashew milk or canned lite coconut milk for this recipe. Both are rich without being too heavy and have a fairly neutral flavor. You can also use unsweetened oat milk, almond milk, or soy milk in a pinch.
Instant Mashed Potato Flakes
Instant mashed potato flakes make an excellent meatball binder and is both gluten-free and dairy-free. Check the ingredients to make sure you pick one without dairy or gluten additives. I use the Idahoan brand.
Typically, Swedish meatball recipes will use breadcrumbs instead. Substitute an equal amount of breadcrumbs or panko if you like.
More Ingredient Notes
- coconut oil - Coconut oil can be substituted with an equal amount of vegan butter.
- tapioca starch - Tapioca starch makes a thick sauce that sticks well to Swedish meatballs. You can use cornstarch or potato starch, but start with half the amount and add more as needed to thicken if using this substitution.
- broth - I use vegetable broth but beef broth and chicken broth can also be used.
You also need a yellow onion, eggs, paprika, garlic powder, salt, and chopped flat leaf parsley (optional, to garnish) to make this recipe.
Step-by-Step Instructions
Learn how to make dairy-free Swedish meatballs in just three easy steps!
- Meatballs: Preheat the oven to 425 degrees F. Add all the meatball ingredients to a large mixing bowl and use a wooden spoon or your hands to thoroughly mix it all together. Use your hands to roll small meatballs (about the size of a ping pong ball) and place them on a baking sheet with a little space between them. Bake for 15-20 minutes or until firm when pressed and they have an internal temperature of 165 degrees F. See the notes for instructions on pan-frying the meatballs.
- Sauce: Melt coconut oil in a large skillet on medium heat. Add the spices and tapioca starch, mixing well with a spatula or wooden spoon. Add broth in ~¼ cup increments and stir or whisk well with each addition to make smooth. Add cashew milk in the same fashion. Add extra broth as needed to get your desired gravy consistency.
- Assemble: Place meatballs in the gravy. Push them around gently to get nice and saucy.
Expert Tips
Make incredible Dairy-Free Swedish Meatballs on the first try with these expert tips.
Pack the meatballs firmly.
Pack the meatballs firmly and roll well when initially shaping them. This helps the meatballs hold their shape after sitting in the dairy-free Swedish meatball sauce.
Use a silicone coated whisk.
While vigorous stirring with a spatula or wooden spoon can create a perfectly smooth dairy-free Swedish meatball sauce, this is much easier to do with a silicone coated whisk. The silicone coating prevents damage to your pan and withstands high temperatures.
Recipe FAQs
Here I answered some frequently asked questions about this Dairy-Free Swedish Meatball recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover dairy-free Swedish meatballs in an airtight container in the refrigerator for up to 3 days.
Just like Ikea, Swedish meatballs are typically served over mashed potatoes with a side of stewed lingonberries or lingonberry jam.
For these dairy-free Swedish meatballs, I used Idahoan Original Instant Mashed Potato Flakes. It is gluten-free and dairy free.
Related dairy-free dinner recipes to consider...
Looking for more dairy-free dinner recipes like this Dairy-Free Swedish Meatballs recipe? Check out these comfort food favorites:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Dairy-Free Swedish Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1 cup finely chopped mushrooms , heaping
- ¼ medium yellow onion finely chopped
- ½ cup cashew milk or lite coconut milk
- 2 large eggs
- ¾ cup instant mashed potato flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
Gravy
- ¼ cup coconut oil or dairy-free butter
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 3 tablespoons tapioca starch
- 1 ½ cups vegetable broth
- ½ cup cashew milk or lite coconut milk
Garnish
- 3 tablespoons chopped flat leaf parsley
Instructions
- Meatballs: Preheat the oven to 425 degrees F. Add all the meatball ingredients to a large mixing bowl and use a wooden spoon or your hands to thoroughly mix it all together. Use your hands to roll small meatballs (about the size of a ping pong ball) and place them on a baking sheet with a little space between them. Bake for 15-20 minutes or until firm when pressed and they have an internal temperature of 165 degrees F. See the notes for instructions on pan-frying the meatballs.
- Sauce: Melt coconut oil in a large skillet on medium heat. Add the spices and tapioca starch, mixing well with a spatula or wooden spoon. Add broth in ~¼ cup increments and stir or whisk well with each addition to make smooth. Add cashew milk in the same fashion. Add extra broth as needed to get your desired gravy consistency.
- Assemble: Place meatballs in the gravy. Push them around gently to get nice and saucy.
Ashley says
These are great, and I love that they are lighter than other recipes with the mushrooms instead of pork! We’ll be making them again!
Olive says
My family loved these! Very flavorful. The sauce is *chefs kiss*
Laura says
I am extremely allergic to mushrooms. What could I use as a substitute for them?
Jamie says
Hi Laura! The mushrooms can be replaced with ground beef or ground pork, or cooked quinoa! I haven't tried any other substitutions.
Tracy G says
I want to try these...would almond milk and regular butter make much of a taste difference, or should I get me some cashew milk and coconut butter? Thanks!
Jamie says
Hi Tracey! I think the regular butter would work just fine. And probably the almond milk (unsweetened) would be fine too. I chose cashew because it's the most neutral nut milk. You may have a slight almond milk taste but I think it would still taste great! Let me know how it goes!
Katerina | Once a Foodie says
My daughter's favourite food is the IKEA meatballs with mashed potato and gravy. Being in lockdown, it's hard to cater to that addiction so I am going to make these, Jamie, they look absolutely incredible!!
Karyl says
Tried this recipe last week. Going to the store to pick up the ingredients so I can bring them to a pot luck this weekend! My husband asked me to make sure there were some for leftovers!
Julie says
I loved these! Used gluten free breadcrumbs in place of Instant mashed potatoes and it worked great.
Jamie says
I'm so glad you enjoyed them Julie!
Brenda W. says
These are so good! Love the sauce and it definitely feels like you're treating yourself to something special.
Jamie says
I couldn't agree more Brenda! Thank you so much for leaving a review 🙂
Rob W. says
Planning on making these for the Super Bowl for my GF partner!