Dairy-Free Swedish Meatballs

Dairy-Free Swedish Meatballs made from lean ground beef and chopped mushrooms, smothered in a smooth and buttery dairy-free gravy.

Course Dinner

Cuisine Swedish

Keyword gluten free swedish meatballs, dairy free swedish meatballs, dairy free meatballs

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 311kcal

Author Jamie

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.

Video

Notes

See the blog post for ingredient notes, substitutions, and expert tips.

Storage: Store leftover dairy-free Swedish meatballs in an airtight container in the refrigerator for up to 3 days.

Skillet Meatballs: You can easily cook the meatballs in a skillet, rather than the oven. Simply fry them in the skillet until browned on the outside and firm when pressed on. When finished, the internal temperature in the center of a meatball should be 165 degrees F.

Vegetarian: Replace the ground beef with a substitution like Impossible or Beyond Meat's mock version. All the other ingredients are plant-based, with the exception of eggs. For a vegan version, check out my Vegan Swedish Meatballs.

Nutrition