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Gluten-Free Swedish Meatballs
Total time: 50 minutes
Serves: 4
Ingredients:
Meatballs
- 1/2 cup gluten-free breadcrumbs
- 1/2 cup Sproud Plant-Based Milk
- 1 large egg
- 1 tsp. garlic minced
- 1/2 tsp. Selina Naturally Celtic Sea Salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground white pepper
- 1/4 tsp. oregano
- 1 tsp. parsley
- 1/4 brown or yellow onion finely chopped
- 1 lb. grass-fed ground beef
- 1 Tbsp. SunButter Natural Sunflower Seed Butter
- 2 tsp. olive oil
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor divided
- Fresh parsley for garnish
Gravy sauce
- 1/3 cup Nutiva Organic Coconut Oil with Buttery Flavor
- 1/4 cup Bob’s Red Mill Gluten-Free Baking Flour
- 2 cups vegetable broth
- 1 cup Sproud Plant-Based Milk Barista
- 2 tsp. Bragg Liquid Aminos
- 1 tsp. Dijon mustard
- 1 tsp. Selina Naturally Celtic Sea Salt
- Pepper to taste
Instructions:
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In large bowl, mix together breadcrumbs, plant-based milk, egg, garlic, salt, black pepper, white pepper, oregano and parsley. Let milk soak into breadcrumbs 10 minutes.
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Add onion, beef and sunflower seed butter. Mix well. Roll mixture into about 20 evenly-sized balls.
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In skillet over medium-high heat, heat olive oil and half the coconut oil with buttery flavor. Fry meatballs in batches to fit on pan.
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To make gravy, whisk together coconut oil with buttery flavor and flour until dissolved. Stir in vegetable broth, plant-based milk barista, aminos and Dijon mustard. Season with salt and pepper. Simmer until thickened.
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To serve, garnish with fresh parsley.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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