Healthy Gluten Free Swedish Meatballs (Dairy Free Gravy) Paleo, Whole30 or Keto Meatballs Option

If using breadcrumbs, toast and ground the gluten free bread into bread crumbs. No breadcrumbs? Just omit and use 1 cup of grated veggies.

Heat avocado oil in a large skillet over medium heat and sauté the onions and garlic until soft. Set aside to cool down.

To the sautéed onions and garlic, add the bread crumbs (if using), plant milk (only if using breadcrumbs), the seasonings and mix to combine.

Add the ground meat and mix with your hand until everything looks uniformly combined. Pre-heat the oven to 420F.

Pinch off a piece of the meat mixture and gently roll between your hands to form 1-inch meatballs.

Place on a baking sheet and repeat until all meatball mixture is used up.

Bake in a preheated oven at 420F for 20 minutes. Turn the broiler for the last 2 minutes for maximum browning.

While the meatballs are baking, prepare the gravy. In a skillet melt the plant-based butter over low-medium heat.

Add cassava flour, cook for 1 min while whisking until golden brown and bubbly. Slowly whisk in the stock until smooth. Simmer 2–3 minutes to thicken slightly.

Stir in the coconut aminos, seasonings and last, the dairy-free cream. Simmer for 1 min to finish.

Pour the dairy free sauce in the same baking dish where the meatballs were baked. Mix to coat the meatballs.

Optional: Return to the oven for another 5-7 minutes to warm them up if you like.

Garnish with parsley. Serve over mashed potatoes, rice, or gluten-free noodles.

Equipment Needed

Dietary

Allergens