Fish Free Swedish Meatballs with Cream Gravy

Total time55 min

Prep time25 min

Cook time30 min

4.6

(21)

Fish Free Swedish Meatballs with Cream Gravy

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Ingredients

4 servings

For the meatballs

⅓ cup plain breadcrumbs
¼ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use 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 tip
Use 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 butter
Chef's tip
Use 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 tip
Use 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 tip
Use 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 omitted
lingonberry 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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