Dairy-Free IKEA-Style Swedish Meatballs
Indulge in the comforting flavors of these Dairy-Free IKEA-Style Swedish Meatballs, a perfect alternative for those seeking a creamy, savory dish without the dairy. This recipe combines tender ground beef and pork with warm spices like allspice and nutmeg for an authentic Swedish taste. A luscious, velvety gravy made with dairy-free butter, vegetable broth, and a touch of soy sauce ensures every bite is rich and satisfying. Soaked breadcrumbs and almond milk keep the meatballs moist and flavorful, while the easy stovetop cooking method makes them a breeze to prepare. Serve these delectable meatballs over fluffy mashed potatoes or egg-free noodles for a hearty, crowd-pleasing meal that’s ready in just over an hour. Perfect for family dinners or meal prep, this dairy-free take on the classic Swedish favorite is sure to become your new go-to!
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Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 100 g breadcrumbs
- 120 ml unsweetened almond milk
- 0.5 tsp ground allspice
- 0.25 tsp ground nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large egg
- 2 tbsp olive oil
- 500 ml vegetable broth
- 3 tbsp dairy-free butter
- 3 tbsp all-purpose flour
- 2 tbsp soy sauce
- 1 tsp dijon mustard
Directions
Step 1
Combine the breadcrumbs and almond milk in a small bowl. Let them soak while you prepare the other ingredients.
Step 2
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, allspice, nutmeg, salt, pepper, and the egg. Mix well with your hands until everything is evenly incorporated.
Step 3
Form the mixture into small meatballs, about 1 inch in diameter. Aim to make about 24 meatballs.
Step 4
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook each batch for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
Step 5
Remove the meatballs from the skillet and place them on a plate. Cover with foil to keep warm.
Step 6
In the same skillet, melt the dairy-free butter over medium heat. Stir in the flour and cook for 1-2 minutes until a roux forms.
Step 7
Gradually add the vegetable broth, whisking continuously to avoid lumps. Bring to a simmer and add the soy sauce and dijon mustard. Continue to cook for another 5 minutes until the sauce thickens.
Step 8
Return the meatballs to the skillet with the gravy, stirring gently to coat the meatballs.
Step 9
Serve the meatballs hot, garnished with fresh parsley if desired, over mashed potatoes or egg-free noodles.
Nutrition Facts
| Serving size | (1781.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3288.9 |
| Total Fat 224.1g | 0% |
| Saturated Fat 72.7g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 776.4mg | 0% |
| Sodium 7379.2mg | 0% |
| Total Carbohydrate 143.3g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 19.5g | |
| Protein 185.8g | 0% |
| Vitamin D 98.3IU | 0% |
| Calcium 530.2mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 2547.7mg | 0% |
Source of Calories