I've been working rather hard the last year or so to make really yummy recipes that fall within our dietary needs and preferences. One day, I thought, "Wow, I'd LOVE some Swedish Meatballs" But, How do you do this without dairy? So I started digging in my cabinet. Lo and Behold, the recipe, or idea rather, was a keeper.
When Pookie graduated from Kindergarten 2 weeks ago, the kindergartens hosted a "pot-luck" lunch. I dread things like this. With food allergies and intolerances social eating becomes dreaded rather than enjoyed. I have to be on HIGH alert because Deedle Bug just doesn't understand why she can't eat anything she wants. We almost had an Uh-Oh at the desert table. Praise God for a good neighbor and the Kindy Aide that know us, and our needs and stopped her when she was going for that slice of REAL chocolate cake after sneaking inside off the playground (still makes me shudder)
I received a few compliments on my meatballs, and was then asked for the recipe. Which considering what's NOT in them, is quite a compliment, especially coming from someone who can eat anything they want.
So I decided to try and write my "recipe" which in and of itself is rather difficult as I rarely use a recipe, and tend to tweak it when I do.
These meatballs are not only gluten free, they are grain free. Also dairy free, soy free and Paleo friendly.
What you'll need;
Meatballs;
2 lbs Ground beef, 85/15 works well for meatballs.
3 eggs
2 cups almond meal/flour
1 tsp (or to taste) sea salt
1 tsp black pepper
1 tbsp oregano
1 tsp basil
dash- 1/2 tsp cayenne
1 tbsp granulated garlic, or 2 cloves minced fresh garlic.
Sauce ingredients;
2 cans full fat coconut milk
1 cup plain coconut milk greek style yogurt
3 cloves minced garlic
1 tbsp oregano
1 tbsp basil
1-2 tsp sea salt
1 tsp black pepper
For the Meatballs, add all ingredients to the bowl of your stand mixer (or of course mix by hand if you dont have one) with the paddle/beater attachment. Let it run on the speed you would mix bread on until well combined. If your ground beef has a higher fat content, you'll want to add more almond meal. If it has less and looks dry, add another egg. When it is all mixed, start rolling into balls. For a crowd I make them small, the size of a large marble. For us I make them about golf ball sized.
Place them in a baking dish, 11x17 for small meatballs, 9x13 for large.
Preheat the oven to 400.
Next pour all sauce ingredients in a large bowl, and whisk together. You'll want to taste it before you pour it on the meatballs for salt content. When it tastes just right, pour it over the meatballs and bake, uncovered for 45 minutes to an hour. Stir gently at least twice in the cooking process to get even coverage of the sauce.
Eat them as they are, or on top of steam broccoli, Spaghetti squash, or pasta of your choice. You'll have a delicious, rich gravy, so you'll want SOMETHING to soak up the yummy goodness :) I prefer steamed broccoli ;)
