Dinner

These gluten-free, dairy-free meatballs are a cozy, comfort-food classic made with simple, whole-food ingredients. Juicy, protein-packed meatballs are simmered in a creamy, dairy-free gravy that delivers rich flavor without gluten or refined ingredients. Perfect for a gut-friendly, clean-eating dinner, this nourishing recipe is easy enough for weeknights and special enough for holidays.

Healthy Scandinavian Meatballs (GF, DF, Whole-Food)

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Healthy Scandinavian Meatballs (GF, DF, Whole-Food)

Healthy Scandinavian Meatballs (GF, DF, Whole-Food)

These gluten-free, dairy-free meatballs are a cozy, comfort-food classic made with simple, whole-food ingredients. Juicy, protein-packed meatballs are simmered in a creamy, dairy-free gravy that delivers rich flavor without gluten or refined ingredients. Perfect for a gut-friendly, clean-eating dinner, this nourishing recipe is easy enough for weeknights and special enough for holidays.


Ingredients

For the Meatballs
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 small onion, very finely minced
  • 2 garlic cloves, grated
  • 1 egg
  • 1/3 cup almond flour
  • 2 tbsp fresh parsley, minced
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the lightened gravy
  • 2 tbsp butter or ghee
  • 1 tbsp arrowroot powder
  • 1 cup low-sodium beef broth
  • 1/2 cup coconut milk
  • 1 tsp Dijon mustard
  • 1 tbsp coconut aminos
  • 1/4 tsp Worcestershire
  • Salt + pepper to taste
For Serving
  • chopped fresh parsley
  • mashed potatoes or cauliflower mash

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, combine the ground meat, onion, garlic, egg, almond flour, parsley, allspice, nutmeg, onion powder, salt, and pepper. Mix until just combined — don’t overmix or they’ll get dense. Roll into small meatballs. Aim for 1–1.25 inch.
  3. Line a baking sheet with parchment paper. Place meatballs spaced slightly apart (don’t overcrowd). Bake for 16–18 minutes. They should be just cooked through (internal temp 165°F).
  4. In a large pan, melt butter/ghee. Add arrowroot and whisk 30 seconds. Slowly pour in broth, whisking to avoid lumps.
  5. Add coconut milk, Dijon, coconut aminos, and Worcestershire. Simmer several minutes until thick and glossy.
  6. Add the meatballs back into the gravy, cover, and simmer 7–10 minutes until cooked through.
  7. Top with fresh parsley.
  8. These are traditionally served with mashed potatoes (you can also do cauliflower mash!)