GLUTEN-FREE, DAIRY-FREE SWEDISH MEATBALLS WITH WILD MUSHROOM SAUCE
Sudden cravings are often silent, deadly and weird. Cadbury creme eggs? Bacon-wrapped hot dogs? Fried pickles? Random. So imagine my surprise when I found myself in desperate desire-land for some…Swedish meatballs? I mean, I know I need to get to Ikea in the near future, but…I usually can pin my cravings on something: stress, heartbreak, homesickness, anger. This one? I’m still rather mystified.
In spite of all my confusion, at least regarding the meatballs— I set out to find the perfect recipe. But to my dismay, there was a huge emphasis on heavy cream, milk, eggs and flour. What’s a dork to do? Dorkify it, duh!
And dorkify it, I did. It turned out perfectly. Warm, creamy, delicious. Everything I wanted and more. The meatballs were silky. I’ve never used that adjective to describe meat, but truly, they were soft and tender. The best part was obviously the not getting sick part, but, you know, I loved eating it so much, that I decided to share my recipe with you.
For the meatballs:
3 slices gluten-free bread
1/2 cup unsweetened coconut milk
3/4 cup ground pork
3/4 cup ground beef
2 tablespoons minced garlic
1/4 teaspoon nutmeg
1/4 teaspoon thyme
pinch ground cloves
1 teaspoon salt
1 1/2 teaspoons black pepper
3 tablespoons canola oil
For the sauce:
2 cups beef broth
1/3 cup unsweetened coconut milk
salt and white pepper, to taste
3/4 cup sliced shiitake mushrooms
3/4 cup sliced baby bella mushrooms
3/4 cup sliced oyster mushrooms
1/2 cup onion, small dice
2 tbsp minced garlic
1. Soak the three slices of bread in coconut milk for about 2 minutes.
2. While bread is soaking, combine meat and spices.
3. Crumble soggy bread into meat mixture. Knead to mix.
4. Form into bite-size (1” or so) meatballs.
5. Heat saucepan on medium-high heat with canola oil.
6. Brown meatballs on both sides. Remove as they are done. Place on a rack or plate with paper towels to drain.
TIP: As you place the meatballs in the skillet, arrange them clockwise so you know which ones went in first.
7. Turn down heat. If needed, add more canola oil, otherwise, add garlic and onion. Sautee until onions are opaque.
8. Add mushrooms. Sautee for a minute or so.
9. Put meatballs back in saucepan. Continue to sautee, add broth and coconut milk.
10. Bring to a boil, reduce to a simmer. While it is simmering, season to taste with white pepper and salt. The sauce is ready once it is thick and full, clinging to the back of a spoon.
11. Serve with new potatoes and ligonberry jam (the Swedish way) or, over gluten-free pasta.
- This recipe is milk and egg-free.
- No peanuts or tree nuts here.
- No seeds or soy, either!
- Gluten-free, for all my wheatards.
- And of course, it’s free of any sea creatures. No fish or shellfish at all.
- You can easily replace the beef or pork with any ground meat; chicken, turkey, veal, goat, etc.
