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.
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.
Dairy-free, Gluten-free, Nut-free
- 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
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).