When I first made these for my family, my daughter asked, “What’s the difference between Swedish meatballs and Italian meatballs?” I thought for a moment and said, “Italian meatballs taste like summer, Swedish meatballs taste like winter.”
Le Creuset dutch oven | | silverware | | wooden spoon
Obviously, this is a crude generalization.For my Italian meatballs, I everytime Basil is used in the sauce for a summery taste. Here, parsley with Dijon and nutmeg – the man is alive and it feels like winter.
No matter the season, this dish is comfortable in a bowl. A heaping pile of mashed potatoes topped with tender meatballs and rich mushroom gravy. Great for meal prep and weeknight dining, but special enough for Sunday dinner. This version eliminates dairy and grains, but has flavors that will get you through the coldest of days.
Swedish meatballs with mushroom gravy
Friendly to many food allergies, this classic Swedish meatball uses simple substitutions along with some unique flavor tricks to create something truly special.
make meatballs
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Preheat oven to 425 degrees. Place all meatball ingredients in a large mixing bowl and mix well by hand. Do not overwork the meat. Otherwise it will be sticky. Thoroughly mix the two meats and all ingredients.
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Shape meatballs into desired size. Lightly coat a baking sheet with olive oil and arrange the meatballs so that they do not touch each other. Bake in oven until done (about 20 minutes convection, about 30 minutes standard)
make gravy
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Heat a large pot on the stove over medium heat. Add beef tallow and olive oil, mushrooms and shallots. Sauté for 5 to 7 minutes, until mushrooms begin to color. Add 2 tablespoons of potato starch and mix to mix.
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Add stock, almond milk, and coconut cream. Stir to combine, increase heat and bring to a boil. Cook the mixture for a few minutes, stirring frequently.
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Season with salt and pepper.
finish the dish
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Add the cooked meatballs to the gravy. Mix 2 tablespoons of potato starch and 2 tablespoons of water. Add 1/2 at a time, stirring to combine with gravy. If the gravy is thick enough, bring the gravy to a boil, then discard the remaining starch slurry. If you want thicker, add it and stir more.
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Garnish with freshly chopped parsley and serve over mashed potatoes.
