Egg Free Swedish Meatballs Recipe (Top 9 Allergen-Free)
These egg free Swedish meatballs are comforting, delicious, and perfect for a special occasion—all without eggs, dairy, gluten, or the top 9 allergens.
Servings: 9 servings
Calories: 405kcal
Ingredients
For the meatballs
- 1 pound ground beef (80/20)
- 1 pound ground pork
- ¾ cup gluten free breadcrumbs I use Good & Gather brand from Target
- ½ cup dairy free milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
- 1 dash allspice
For the sauce
- ¼ cup dairy free margarine or other fat - see notes below
- ¼ cup gluten free all purpose flour I use Bob's Red Mill 1 to 1 baking flour
- 2 cups gluten free beef broth such as Kitchen Basics
- 1 ½ cups dairy free milk such as oat milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ tablespoon lemon juice
- ⅛ teaspoon nutmeg
- 1 teaspoon Dijon mustard
Instructions
For the meatballs
- Combine the gluten free breadcrumbs and dairy-free milk in a small bowl.
- In a large bowl, combine the ground beef, ground pork, breadcrumb, and milk mixture, onion powder, garlic powder, brown sugar, salt, pepper, nutmeg, and allspice. Mix the ingredients well with your hands or a stand mixer until everything is combined.
- Form the meat mixture into 1.5-ounce balls or about 2 tablespoons each (a small cookie scoop works well) and place on a baking sheet, ensuring they do not touch each other.
- Bake at 400℉ for 20-25 minutes or until the internal temperature is 165℉. Set aside while making the sauce. If freezing for later, allow to cool and transfer to a freezer-safe container or gallon-sized freezer bag.
For the sauce
- In a large skillet, heat the dairy free margarine (or other fat - see notes below) over medium heat until melted/heated through.
- Sprinkle the gluten free flour over the melted margarine and whisk together until all the flour is incorporated into the fat. Cook for about 1 minute, stirring constantly.
- Gradually pour in the broth while whisking until it is all incorporated and smooth. Add the dairy-free milk and continue to whisk until incorporated. Heat the mixture until thickened.
- Add the salt, pepper, lemon juice, nutmeg, and Dijon mustard and stir well. When bubbling and thickened, add the meatballs and stir to combine the sauce and meatballs.
- Serve with mashed potatoes or cooked noodles and a side of lingonberries.
Notes
For the sauce, you can use dairy free margarine or reserve the fat drippings from the meatballs. If there isn't enough fat from the meatballs, you can use a combination of margarine and fat to equal ¼ cup fat.
To make this dish ahead of time, prepare the meatballs, bake, and cool, then transfer to a freezer-safe container or gallon freezer bag. When ready to serve, add to the prepared sauce on the stovetop, cover, and simmer for about 20 minutes until the meatballs are heated through.
To warm in a slow cooker, prepare the sauce on the stovetop, pour over the meatballs in the slow cooker and stir to coat them with sauce. I have done this using frozen meatballs and cooked on the low setting for 4-6 hours.
Nutrition
Serving: 4meatballs | Calories: 405kcal | Carbohydrates: 15g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.7g | Cholesterol: 85mg | Sodium: 997mg | Potassium: 427mg | Fiber: 0.6g | Sugar: 2.5g | Vitamin A: 90IU | Calcium: 88mg | Iron: 2mg
