Swedish Meatballs with Dairy-Free Cream Sauce

Ingredients

• about 450 g Ground beef
• about 225 g Ground pork
• 0.5 cup Dairy-free milk (oat or almond)
• 0.5 cup Gluten-free breadcrumbs
• 1 Egg
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 tsp Allspice
• 0.25 tsp Nutmeg
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Beef broth
• about 113 g Dairy-free cream cheese
• 1 tbsp Arrowroot starch
• 2 tbsp Water
• 2 tbsp Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, about 225 g ground pork, 0.5 cup dairy-free milk, 0.5 cup gluten-free breadcrumbs, 1 egg, 0.5 cup finely chopped onion, 2 cloves minced garlic, 0.5 tsp allspice, 0.25 tsp nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Mix with your hands or a spoon until everything is evenly combined.
2. 2Roll the meat mixture into small meatballs, about 2.54 cm in diameter. You should have about 20-25 meatballs.
3. 3Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the meatballs to the hot skillet in batches, being careful not to overcrowd the pan. Brown them on all sides for about 5-7 minutes per batch, until they have a nice crust. Remove the browned meatballs from the skillet and set them aside on a plate.
4. 4Pour the 2 cups of beef broth into the same skillet. Increase the heat to medium-high (204.4°C / 200°C) and bring the broth to a simmer, scraping up any browned bits from the bottom of the pan with a spoon.
5. 5In a small bowl, whisk together the about 113 g dairy-free cream cheese, 1 tbsp arrowroot starch, and 2 tbsp water until the mixture is completely smooth and there are no lumps.
6. 6Gradually whisk the smooth cream cheese mixture into the simmering beef broth in the skillet. Continue whisking until the sauce is smooth and starts to thicken, which should take about 1-2 minutes.
7. 7Return the browned meatballs to the skillet with the thickened sauce. Reduce the heat to low (93.33°C / 95°C), cover the skillet, and let the meatballs simmer gently in the sauce for 15-20 minutes. The meatballs are cooked through when they reach an internal temperature of 71°C and the sauce has thickened to your desired consistency.
8. 8Stir in the 2 tbsp fresh parsley just before serving. Serve the Swedish meatballs hot.

Substitutions

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