Swedish Meatballs: Dairy-free, Gluten-free, Nut-free

Unlike my First Try Friday posts, this recipe was tweaked until I liked it.

One of my husband’s favorite meals is Swedish Meatballs. And after gallantly tasting a few dairy-free options, he declared that he would rather have his own dairy-full version and give Joseph a separate sauce. Still, I wanted him to have something that tastes good, so I kept on tweaking and came up with this.

The Method

In a small saucepan, combine all ingredients except the meatballs.

Stir and cook over medium heat until boiling. Continue cooking for 2 minutes, until sauce is thickened. Add meatballs, toss to coat. Serve with rice.

Swedish Meatballs

Dairy-free, Gluten-free, Nut-free

Ingredients:

• 1/2 cup beef broth OR 1/2 cup water with 1/2 teaspoon Beef Base
• 2 Tablespoons cornstarch
• 1/2 cup coconut creamer
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 8 – 12 meatballs

Combine all ingredients except meatballs in a small saucepan. Whisk until smooth. Continue stirring over medium heat until it comes to a boil. Continue to cook for 2 minutes, until thickened. Add meatballs and stir to coat. Serve with rice.

Makes 1 serving

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This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

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Shared on Allergy Friendly Friday, Slightly Indulgent Tuesday, Gluten-free Wednesdays, and Allergy-Free Wednesday