Gluten and Dairy Free Swedish Meatballs

Dairy free swedish meatballs in sauce in pan.

If you’re craving a simple, comforting dinner that feels familiar but still works for a gluten and dairy free kitchen, these Swedish meatballs are it. Tender meatballs simmered in a savory, creamy sauce come together in about 35 minutes, making this an easy weeknight dinner when it’s chilly outside and everyone just wants a solid meal.

Jennifer Farley

Prep Time 15

Cook Time 20

Total Time 35

Serving Size servings

Equipment

1 Large skillet

Ingredients

Meatballs

1 lb ground beef lean
⅓ cup yellow onion diced small
1 egg
1 tablespoon fresh parsley chopped
1 tablespoon arrowroot flour
2 cloves garlic minced
1 teaspoon sea salt
½ teaspoon coarse ground pepper
¼ teaspoon ground nutmeg
¼ ground allspice
2 tablespoons avocado oil

Sauce

¼ cup yellow onion diced small
2½ tablespoons arrowroot flour
2 cups low-sodium beef broth
¾ cup unsweetened cashew milk (or other non-dairy milk) *see note
1 tablespoon tamari
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
½ teaspoon sea salt plus more to taste
¼ teaspoon coarse ground pepper plus more to taste

For serving, optional

gluten free noodles
mashed white sweet potatoes pictured
mashed cauliflower
steamed rice
lingonberry jam or cranberry sauce
fresh chopped parsley for garnish

Instructions

Make the meatballs

In a large bowl, mix together all the meatball ingredients EXCEPT the avocado oil. Using my hands is my favorite method for this. Don’t overmix or the meat will become more tough.
Divide the meat into 12 pieces and roll into balls. Place on a clean plate.
Heat a large skillet over medium heat and add the 2 tablespoons of avocado oil. Once the oil is hot, pan fry the meatballs until all sides are browned and the meatballs cooked through (no longer pink), about 10 minutes. Transfer to a clean plate.

Make the sauce

Drain all but about 3 tablespoons of drippings from the pan. Add the ¼ cup onion and cook until softened. Sprinkle the arrowroot over the onions and stir to coat.
Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer, then add the cashew milk, tamari, apple cider vinegar, Dijon mustard, salt, and pepper.
Continue stirring until the sauce reaches a simmer and thickens, about 3 minutes. Return the meatballs to the skillet and cook 2–3 minutes longer.
Remove from the stove and serve with your desired sides and garnishes.

Notes

You can use some ground pork in with the ground beef if you’d like to.
Cashew milk keeps the flavor neutral. Coconut milk works too but adds a light coconut taste.
Store leftovers in an airtight container in the fridge for up to 4 days.
This sauce won’t freeze well. It will become watery and separate when thawed. But you can freeze the cooked or uncooked meatballs. Store in an airtight container or zip top bag for up to 2 months.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition