Dairy-Free Swedish Meatballs

The Beast from the East, has kept us cooped up inside and that means comfort food is on the menu.

Swedish meatballs are a delicious warm dish and are perfect for when you need something warm in your stomach.

Ingredients:

1 pound lean ground beef

1/4 cup of panko crumbs

1 TBS of chopped parsley

1/4 TSP of all spice

1/4 TSP nutmeg

1/4cup of fine chopped green onions (any onions will do)

1/4 cup of Baton chopped onions

1/2 TSP garlic powder

1/2 TSP salt (I use Himalayan)

1 LRG egg

4 TBS olive oil

2 TBS Dairy-Free Butter ( I use Sunflower butter)

3 TBS flour

2 Cups beef broth

1/3 cup hazelnut milk

1 TSP Dijon Mustard

4 medium Baton Mushrooms

Dash cracked black pepper

Baton chopped onions and mushrooms means a large square cut. A lovely website I have stumbled upon for cooking is (https://theculinarycook.com/knife-skills-different-types-of-cuts/).

Step 1.

In a medium sized bowl combine ground beef, panko crumbs, parsley, all-spice, nutmeg, fine chopped onions, garlic powder, salt and egg. Mix until all ingredients make a smooth mixture. This should make 12 meatballs.

Step 2.

Heat your skillet to a medium high heat. My stove top is a range of 1-9, I used 6 for majority of the time... somethings turning down to 5 and then back up.

Heat Skillet with 2 TBS of Olive Oil.

Step 3. Place all 12 meatballs around your skillet and place baton chopped mushrooms and onions with the meatballs. Allow each side of the meatballs to brown, flipping and stirring often.

Step 4. Once the meatballs have start to brown add 2 TBS olive oil and 2 TBS of Dairy-Free Butter to the pan. Stir nicely.

Step 5. Boil beef broth in separate pot add hazelnut milk and dijon mustard. Then whisk in the flour small amounts at a time until there are no lumps. Add this mixture to the skillet.

Step 6. Add cracked black pepper to taste. Bring mixture to a simmer until the mixture starts to become thick Approx. 15 minutes. Stir the mixture every few minutes.

Serve on a bed of basmati rice.

Enjoy, xx.

Sincerely,

Celine