Swedish Gluten Free Meatballs In Dairy Free Cream Sauce

Instructions

1. In a large mixing bowl, combine the ground beef, gluten-free breadcrumbs, parsley, garlic powder, onion powder, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly distributed.

2. Add the egg to the mixture and continue to mix until everything is fully incorporated.

3. Shape the meat mixture into small, evenly-sized meatballs, about 1 inch in diameter.

4. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

5. In the same skillet, melt the dairy-free butter over medium heat. Sprinkle the gluten-free flour over the melted butter and whisk continuously to create a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.

6. Slowly pour in the almond milk and vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.

7. Stir in the Dijon mustard and season the sauce with salt and pepper to taste.

8. Return the meatballs to the skillet, coating them with the dairy-free cream sauce. Simmer for an additional 5 minutes to allow the flavors to meld together.

9. Serve the Swedish Gluten-Free Meatballs in Dairy-Free Cream Sauce hot over cooked gluten-free pasta or mashed potatoes. Garnish with additional chopped parsley, if desired.