Swedish Meatballs

Meatballs are one of my kids’ favorites. Something about eating a food that looks like you could bounce it down the hallway if you didn’t eat it makes them irresistible. But meatballs to me always meant tomato sauce and noodles, so what do you do when you can’t eat tomatoes? Swedish meatballs, of course.

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Items you’ll need:

  • Mashed Potatoes:
    • 3 lbs potatoes, peeled and chopped
    • 3 tbs butter substitute
    • 1.5 cups rice milk (other milk will work just as well)
  • Meatballs:
    • 3 lbs ground beef
    • 3 tbs olive oil
    • 3 white onions, chopped
    • 4 cups gluten free bread crumbs (or bread soaked in milk)
    • equivalent of 3 eggs worth of egg substitute
    • 3/4 tsp salt
    • 3/4 tsp pepper
    • 32 oz beef broth
    • 4 cups water
  • Gravy:
    • 3 tbs butter substitute
    • 3 tbs 1:1 flour substitute

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Process- Night Before: Make the Meatballs

(1) Coat a saucepan in oil and add in chopped onions. Cook until brown and crispy.

20170125_191141_resized(2) In a separate bowl, add in half of the bread crumbs, salt, pepper, and egg substitute to the onion.

20170125_191418_resized(3) Once the mixture has cooled off enough that you can work with it, add in the ground beef and mix together until it is fully blended.

20170125_191854_resized(4) Roll the meat mixture into golf ball sized balls and roll in leftover breadcrumbs. Put on pans lined in foil.

20170125_192929_resized(5) Refrigerate.

 ** Technically, this doesn’t have to be done the night before, it just makes it that much easier for me when I can let my kids help me roll them at night.  If you chose to do this part of the process on the same day, just make sure that the meatballs themselves stay in the fridge for at least a couple of hours before you cook them (otherwise they will fall apart).

Process- Day of:

(1) Boil potatoes in a large pot of water with some salt mixed in until tender. Drain and set aside.

(2) In a small saucepan, heat butter substitute and rice milk over low heat until the butter has melted.

(3) In a stand mixer, mix together potatoes and hot milk and butter substitute.

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(4) Mix until super fluffy, salt and pepper to taste. Set Aside.

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(5) Bring beef broth and water to a slow simmer on medium heat.

(6) Drop in meatballs and simmer until cooked through.

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(7) Take out meatballs and reserve 3 cups of beef broth.

(8) Melt butter substitute and whisk in flour.

(9) whisk in beef broth. let it thicken up into a gravy.

(10) Mix meatballs into the gravy and evenly coat.

(11) Serve over Mashed Potatoes.

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Enjoy.

Print

Swedish Meatballs and Potatoes

Gluten Free, Dairy Free twist on classic Swedish Meatballs. Served warm over potatoes with thick gravy, these are sure to be a hit.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 575 kcal
Author AllergenFriendlyFamily.com

Ingredients

Mashed Potatoes

  • 3 lbs potatoes peeled and chopped
  • 3 tbs butter substitute
  • 1.5 cups rice milk (almond works here too)

Meatballs

  • 3 lbs ground beef
  • 3 tbsp olive oil
  • 3 white onions ,peeled and chopped
  • 4 cups gluten free bread crumbs
  • 3 eggs worth of egg substitute
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 32 oz beef broth
  • 4 cups water

Gravy

  • 3 tbsp butter substitute
  • 3 tbsp gluten free flour substitute

Instructions

Prep Work (night before or at least 2 hours before)

  1. coat a saucepan in oil and add in chopped onions. cook until brown and crispy

  2. in a separate bowl, add in half of the bread crumbs, salt, pepper, and egg substitute to the onion.

  3. Once the mixture has cooled off enough that you can work with it, add in the ground beef and mix together until it is fully blended

  4. roll the meat mixture into golf ball sized balls and roll in leftover breadcrumbs. put on pans lined in foil and refrigerate.

Mashed Potatoes

  1. boil potatoes in a large pot of water with some salt mixed in until tender.

  2. Drain and set aside.

  3. In a small saucepan, heat butter substitute and rice milk over low heat until the butter has melted

  4. in a stand mixer, mix together potatoes and hot milk mixture

  5. mix until super fluffy, salt, and pepper to taste. set aside

Meatballs

  1. bring beef broth and water to a slow simmer on medium heat.

  2. Drop in meatballs and simmer until cooked through

  3. take meatballs out and reserve 3 cups of beef broth

Gravy

  1. melt butter substitute and whisk in flour

  2. whisk in beef broth

  3. let it thicken up into a gravy

  4. mix meatballs into the gravy and evenly coat

  5. serve over mashed potatoes

Recipe Notes

any milk can be substituted for rice milk

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