Dairy-Free IKEA-Style Swedish Meatballs
Discover the ultimate comfort food with this Dairy-Free IKEA-Style Swedish Meatballs recipe—perfect for those craving the iconic Swedish classic without the dairy. Tender beef and pork meatballs are infused with warm spices like allspice and nutmeg, then browned to perfection before being simmered in a luscious, dairy-free gravy made with vegetable broth, soy sauce, and Dijon mustard. The recipe swaps traditional cream for unsweetened almond milk, ensuring every bite is rich, creamy, and suitable for dairy-free diets. Easy to make and ready in just 70 minutes, these meatballs are best served over fluffy mashed potatoes or egg-free noodles for a hearty, satisfying meal. Keywords: dairy-free Swedish meatballs, IKEA-style meatballs, classic meatball recipe, comfort food, dairy-free dinner ideas.
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Recipe Information
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
Instructions
Combine the breadcrumbs and almond milk in a small bowl. Let them soak while you prepare the other ingredients.
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.
Form the mixture into small meatballs, about 1 inch in diameter. Aim to make about 24 meatballs.
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.
Remove the meatballs from the skillet and place them on a plate. Cover with foil to keep warm.
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.
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.
Return the meatballs to the skillet with the gravy, stirring gently to coat the meatballs.
Serve the meatballs hot, garnished with fresh parsley if desired, over mashed potatoes or egg-free noodles.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 7379 mg | 321% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.5 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 530 mg | 41% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
