Swedish-Style Meatballs with Dairy-Free Gravy

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/3 cup almond flour
• 1/4 cup unsweetened almond milk
• 1 egg
• 1/4 onion, grated
• salt and pepper to taste
• 2 tbsp olive oil (for frying)
• 2 tbsp rice flour (for gravy)
• 2 cups beef broth
• 1/4 cup cashew cream

Method

1. 1

   Soak the almond flour in the almond milk for 5 minutes until it forms a thick paste — this classic panade technique keeps the meatballs tender and moist instead of dense and tightly packed.

2. 2

   Mix the panade with ground beef, ground pork, egg, grated onion, salt, and pepper until just combined, then form into 20 small meatballs.

3. 3

   Heat olive oil in a large skillet over medium heat and cook the meatballs, turning occasionally, 10-12 minutes until browned and cooked through. Remove.

4. 4

   Whisk rice flour into the drippings left in the pan, cooking 1 minute, then gradually whisk in beef broth, simmering 3-4 minutes until thickened.

5. 5

   Stir in cashew cream, return the meatballs to the gravy, and simmer 2 minutes before serving.