Swedish Meatballs (dairy, egg, soy, nut free)

For the meatballs:

• 1 pound lean ground beef or venison*

• 1 pound ground pork*

• ⅓ cup all-purpose flour, wheat or gluten free mix

• 1 flax egg  (2 Tbs flax meal + 6 Tbs water)

• 1 tablespoon minced fresh garlic

• 1 cup finely chopped white onion

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon freshly ground white pepper

• 1 pinch allspice

• 2 tablespoons finely chopped fresh parsley

• 2+ Tbls oil or beef tallow, to cook the meatballs

*Can substitute the equivalent cooked lentils, for a vegan version.

For the Gravy:

• 3 tablespoons oil

• 3 tablespoons flour of choice

• 2 cups beef or mushroom broth

• 1 cup dairy free heavy whipping cream or extra creamy oat milk

• 1 teaspoon Dijon mustard

• 1 teaspoon sea salt

• 1 teaspoon freshly cracked black pepper more or less to taste

• 1 dash coconut aminos

• 1 dash Worcestershire Sauce

Add ground beef or venison, ground pork, flour, flax egg, minced garlic, finely chopped white onion, sea salt, black pepper, white pepper, allspice, and parsley to a large mixing bowl. Gently mix together ingredients with clean hands, possibly opting to wear food grade disposable gloves, ensuring all ingredients are fully incorporated. Be careful not to over-mix.

Portion meatball mixture into individual scoops of desired size. Roll each scoop gently between palms to form into meatballs, then place formed meatballs on a large baking sheet and set aside. Repeat until the entire mixture has been formed into equally-sized meatballs. Place a large skillet on the stovetop over medium heat. When the pan is warm, add 1 to 2 tablespoons of oil and continue heating the skillet until oil is hot and shimmering. Once oil is hot, place meatballs in the skillet in one even layer, being careful not to overcrowd the pan. Work in batches as needed depending on size of skillet and size and number of meatballs. Cook meatballs until browned on bottom, then flip meatballs over. Repeat until meatballs are browned on all sides, then transfer cooked meatballs to a large plate and set aside. Repeat with remaining meatballs until all have been fully cooked.

Return the empty skillet to the stovetop and reduce heat to medium-low. Add 3 tablespoons of oil or tallow and warm until melted, swirling and tilting pan occasionally to distribute the fat across the entire skillet. When fat has heated, sprinkle 3 tablespoons flour into the skillet, then vigorously whisk the flour into melted oil until fully combined. Once combined, slowly pour 2 cups of beef or mushroom broth into the skillet in small increments, whisking constantly to incorporate broth into the roux. Continue until all broth has been added and mixture has become thin and smooth. Increase heat under skillet to medium and continue whisking mixture until slightly thickened.

Once mixture has thickened, remove skillet from heat and let cool slightly. Slowly pour 1 cup of dairy free heavy whipping cream or extra creamy oat milk into the skillet and whisk to incorporate fully. Return skillet to heat. Add Dijon mustard, sea salt, freshly cracked black pepper, coconut aminos, and Worcestershire Sauce. Whisk mixture until all ingredients are fully incorporated, then reduce heat under skillet to medium-low. Simmer mixture 3 to 5 minutes, stirring occasionally, until gravy has thickened to desired consistency. When satisfied with consistency, return the meatballs to the skillet. Coat meatballs with gravy on all sides and simmer just until meatballs are heated through.

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