Friday, December 7, 2012

Dairy Free Swedish Meatballs Recipe- Gluten Free, Egg Free and Regular Options

PhotobucketGrowing up, I knew of three types of meatballs. Meatballs in tomato sauce, meatballs in a sweet and sour cranberry sauce, and meatballs in mushroom gravy. I think the first time I'd even heard of such a thing as Swedish meatballs was in a discussion about Ikea and the delicious meals they apparently serve in the cafe there.
So, I'll admit, I'm not a Swedish meatball expert. I've never tasted real Swedish meatballs made with sour cream, because by the time I'd discovered the meal known as Swedish meatballs, I was already gluten free and dairy free. So the first Swedish meatballs I ever tasted were ones I made myself, based on this recipe from Allergy Free Vintage Cookery. Immediately I was hooked. I like Swedish meatballs so much better than any other type of meatball I've eaten previously.

I like this recipe because:
It's completely allergy friendly. No gluten, no eggs, no nightshades, no dairy, no tree nuts, no peanuts, no fish, etc... But if you don't have any of those limitations, you can easily make it cheaper by using non allergy friendly alternatives.
It's delicious!
It's pretty cheap.

The biggest drawback about this recipe is that you need to have a whole bunch of different items ready made to make this recipe- gluten free breadcrumbs (the perfect thing to make from gluten free bread recipes that flop), sunflower milk, chicken broth, and homemade noodles.
Of course, if cost isn't an issue, you can buy those or similar alternatives ready made, but I am a cheapskate and make these all myself. And of course, if you don't have any allergy issues, you can just use homemade or store bought regular noodles, broth, milk, and breadcrumbs.

But, even with the steps involved in making everything from scratch, it's worth it! Because, as I said, it's the most delicious recipe for meatballs on the face of the planet.

I've included two varieties of meatballs below- one is stretched, one is not stretched. The stretched one uses more fillers, but still tastes very yummy, even if a tad less meaty. But if you like things meatier and aren't concerned about the cost, feel free to use the unstretched alternative.

This meal is best served over noodles or rice.

Gluten Free Dairy Free Swedish Meatballs Recipe

Regular Meatballs
1 pound ground beef
2/3 cup breadcrumbs (use gluten free breadcrumbs to make this gluten free)
3/4 cup sunflower milk, almond milk, soy milk, rice milk, or cow's milk. (Coconut milk or sesame milk won't work in this recipe. Regular milk can also be used)
2 tablespoons ground flax seeds + 2 tablespoons water OR 2 eggs
1 medium onion
1 tablespoons oil
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1/2 teaspoon salt

Stretched Meatballs
1 pound ground beef
1 1/4 cups breadcrumbs (use gluten free breadcrumbs to make this gluten free)
1 cup sunflower milk, almond milk, soy milk, rice milk, or cow's milk. (Coconut milk or sesame milk won't work in this recipe)
3 tablespoons flax seeds + 4 tablespoons water OR 3 eggs
1 large onion
2 tablespoons oil
1 teaspoon nutmeg
11/2 teaspoon allspice
1/2 teaspoon pepper
1 teaspoon salt

Sauce Ingredients:

1 small onion
1 tablespoon oil
2 cups sunflower milk
1.5 cups chicken broth
1/3 cup rice flour + 1 tablespoon potato starch, tapioca starch, or cornstarch OR 1/3 cup wheat flour
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon nutmeg

Instructions for Meatballs:
1. Grate the onion.

2. Saute it in oil until softened.

3. Take breadcrumbs and put in a container. Pour milk over the breadcrumbs until they soften and absorb the liquid.

4. Mix the ground flax seeds with water, if using. Let sit for five minutes.

5. Mix the onion, breadcrumbs, flax seed or egg, ground meat, and spices. Mix well.

6. Make little balls, put them on a lined cookie sheet, and bake in the oven for 10-15 minutes at 350 degrees, or until the inside is solid.

Instructions for Sauce:
1. Chop onions. Saute.

2. Mix sunflower milk with rice flour and potato starch. Whisk well, ensuring no clumps.

3. Add sunflower milk and chicken broth to pan with onions.

4. Add the rest of the ingredients. Mix well.

5. Heat up, mixing constantly, until thickened.

Cover the meatballs in sauce. Serve hot.

I love that I can give these meatballs to my baby who I think is sensitive to a few different foods, including wheat, dairy, eggs, and nightshades! They were certainly a hit with her!


Ever eaten Swedish meatballs before? What do you put in yours? What is your favorite type of meatball? What different types of meatballs do you know of?
Does this look like a recipe you'd try?

1 comment:

  1. what is sunflower milk? I have never heard of that. Did you make it or buy it?


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