August 15, 2016

Swedish Meatballs (Gluten & Dairy Free Options)

Hey there, Hanlin family!

I love meatballs. This is no secret to anyone who knows me well. Usually I default to Amalie's Italian-style meatballs, but I recently stumbled upon a recipe for Swedish meatballs, and decided to try them out. A scrumptious blend of ground beef, sautéed onion, garlic, and mushrooms with a rich and creamy gravy... must I say more? Let's jump right in.

Ingredients for meatballs:

  • 3 Tablespoons ghee, lard, tallow, butter, or olive oil (I used ghee)
  • 1 small onion, chopped finely (about ½ Cup)
  • 2 cloves of garlic, minced
  • 2 pounds ground beef
  • 1 large egg yolk
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
Ingredients for the gravy:
  • 2 Tablespoons ghee, lard, tallow, butter, or olive oil (I used ghee)
  • 1 small onion, chopped finely (about ½ Cup)
  • 2 cups sliced white or cremini mushrooms
  • 2 Tablespoons tapioca flour
  • 2 Cups beef stock
  • 1 Cup almond milk (regular milk works just fine as well)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
Method:

- Make the meatballs first. Melt 2 tablespoons of the ghee in a large skillet on medium heat. Add the chopped onion and garlic, and sauté until the onions are soft, usually about 2 to 3 minutes. Move those into a separate bowl.
- Add the ground beef, egg yolk, salt, and pepper to the bowl, and use your hands to mix the ingredients together until they are thoroughly combined.
- Roll them into 1½-inch meatballs.
- Heat the remaining 1 tablespoon of ghee in the same skillet, and add the meatballs to the pan. Sauté them for about 8 minutes, until they are golden brown on all sides, and until they are just about cooked through, but not totally.
- Remove the meatballs from the pan with a slotted spoon and set them aside in a bowl.
- Make the gravy. Melt the 2 tablespoons of ghee in the skilled. Add the onion and cook in the same manner as for the meatballs: 2-3 minutes until they are soft. Add the mushrooms and cook for about 3 minutes.
- Whisk together the almond milk and the tapioca flour, salt, and pepper until it is completely blended. Add this to the pan and whisk. Add the beef stock and cook for 5-ish minutes or until the gravy begins to thicken, stirring frequently.
- Return the meatballs to the skillet and cook for another 5 minutes, or until the meatballs are cooked through.
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If you try this recipe out, do come back and let me know how you liked it.
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2 comments :

  1. Yum -- We love Swedish Meatballs! Thanks for sharing at Merry Monday! :)

    ReplyDelete

Your comment makes my day. I really love knowing you were here, so take the time to leave a note if you like! Thank you for taking the time! I read and appreciate every comment even if I cannot reply.