Alpha Gal Friendly Swedish Meatballs with Cream Gravy
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Learn more →Ingredients
4 servings
For the meatballs
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 large egg
- ½ lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ small yellow onion, grated
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the cream gravy
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lingonberry jam, for serving (optional)
Can be omittedlingonberry jam
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the egg, grated onion, allspice, nutmeg, salt, and pepper and mix until combined. Add the ground beef and ground pork and mix with your hands just until the mixture is uniform — do not overwork.
- 2
Roll the meat mixture into balls about 1 1/4 inches in diameter (roughly 1 heaping tablespoon each), placing them on a rimmed baking sheet as you go. You should have about 22–24 meatballs.
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