Dairy Free Swedish Meatballs
MMMM Swedish Meatballs.
I still remember the very first time I had this hearty dish. I was 5 years old visiting my great-grandparents’ ranch in Texas. One of the nights they served Swedish Meatballs and I was in love. Speaking of love - I created this dish for my sweetheart for Valentine’s Day. It’s one of his favorite meals too!
This classic meal can be made vegan very easily by swapping turkey meatballs with meatless meatballs. I use the “Earth Grown” meatballs from Aldi’s. Swedish meatballs is traditionally served with egg noodles. It also tastes great with warm mashed potatoes or your favorite noodle. I used rotini noodles and they tasted delicious.
Ingredients:
Turkey Meatballs (or Vegan Meatballs)
Dairy Free Sour Cream (I use the Forager Brand found here)
Rotini Noodles or Traditional Egg Noodles
1 Package of Mushrooms
1/2 Chopped Yellow Onion
1 Cup Cashew Milk or Dairy-Free Heavy Whipping Cream
1/4 Cup Almond Flour
1/2 Stick of Plant Based Butter
2 Tablespoons Worcestershire Sauce (My favorite is found here).
2 TBSP The Jay Effect Garlic & Herb Seasoning (This brand can be found here, it’s my favorite and I stay stocked with this one)
1 TBSP Oregano
1 TSBSP Basil
1/4 cup fresh parsley
Optional: Sweet Peas
Directions:
Sautee-ing The Goodies
Bring your pan to medium-high
Add 2 tbsp of extra virgin olive oil to the pan
Once heated, add in your meatballs and sautée until they are almost fully cooked
Put meatballs to the side in a separate bowl
Now, in the same pan, add butter and cook the vegetables (onions, garlic & mushrooms)
Cook until vegetables are brown and mushrooms have lost moisture
Salt and pepper the veggies in a separate bowl
Making The Roux!
Creating the roux is the trickiest part, but once you get the hang of it your meals step up a notch! On medium-high heat, add equal parts of the butter and flour to the pan. You might have to use a new pan or clean the previous one.
Use a whisk to constantly stir and mix. Do not let the mixture burn or else you’ll have to start all over. Slowly add in 1 tablespoon of your dairy free milk (cashew milk or heavy whipping cream). Then mix some more. Keep adding small amount of the dairy free milk to your roux until you have a thick, soupy like consistency.
Add in the Goodies!
Add the Worcestershire sauce & sour cream to your sauce & mix
Add meatballs & sautéed mushrooms & onions to the sauce
Season with garlic & herb seasoning, fresh parsley, oregano & basil
Let the meatballs and sauce simmer on low heat for 5-10 minutes
Salt & pepper to taste
Serve!
Serve over buttered noodles or mashed potatoes. Add a side of parmesan crusted green beans or roasted squash veggies and you’re ready to eat!
