Gluten-Free, Mushroom-Free Swedish Meatballs and Pasta

This recipe is a labor of love, but trust us, the end result is worth it. It's a comforting, hearty meal that's perfect for a chilly Sunday or any night of the week. So, let's get cooking!

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Who says food allergies have to limit your culinary adventures? Today, we're excited to share our Swedish Meatballs and Pasta recipe. After some tweaking to the classic recipes, we were able to make it gluten-free and mushroom-free, without sacrificing any of the delicious flavors.

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After moving into the house, we found ourselves spending a lot of weekends at Ikea. Between the need for furniture and enjoying a fun DIY project, it was the perfect spot for us to build items we needed at an affordable price. We also couldn't go to Ikea without stopping at the food court for Joe to try their infamous Swedish meatballs. At first bite, he knew we had to try and recreate them.

Our biggest challenge was making them without any ingredients that involved my 12+ food allergies.

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Products we used:

• Grass-fed and grass-finished ground beef

• Wheat, soy, dairy, and gluten-free breadcrumbs by Gillian's. Their facility is dedicated to a gluten, wheat, & nut-free environment. Their allergen-free breadcrumbs are the closest we can get to regular breadcrumbs; we highly recommend them!

• Grass-fed beef bone broth by Kettle & Fire

• Gluten-free all-purpose flour by The Greater Knead. Get 10% off your entire order when you use our promo code AMACGREGOR10!

• Jovial Gluten-free Brown Rice Mafalda Pasta Noodles

Gluten-Free, Mushroom-Free Swedish Meatballs and Pasta

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Ingredients

• For the Meatballs:

  • ½ cup gluten-free breadcrumbs

  • ½ cup dairy-free milk

  • 5 garlic cloves

  • ½ onion

  • 1 pound ground grass-fed beef

  • ¼ cup dried parsley

  • 1 tablespoon nutritional yeast

  • Salt and pepper, for taste

• For the Sauce:

  • 1 tablespoon palm shortening or dairy-free butter

  • ½ onion, diced

  • 3 garlic cloves, minced

  • 2 tablespoons dairy-free milk

  • 5 tablespoons gluten-free flour

  • 2 cups Kettle & Fire beef broth

  • ¼ cup dried parsley

  • 1 tablespoon molasses

  • 1 teaspoon garlic powder

  • Salt and pepper, for taste

• For the Pasta

  • Jovial Gluten-free Brown Rice Mafalda Pasta Noodles, or pasta of your choosing

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Directions

Preparing the Meatballs:

1. In a small bowl, combine the milk and breadcrumbs. Set aside to soften for about 5 minutes.

2. In a food processor, pulse the garlic and onion until finely minced.

3. In a large bowl, combine the ground beef, parsley, nutritional yeast, soaked breadcrumbs, and onion-garlic mixture. Season generously with salt and pepper. Mix until well combined.

4. Shape the mixture into small, roughly 1-inch meatballs. Place them on a baking sheet lined with parchment paper.

Cooking the Meatballs and Sauce:

1. Heat a large skillet over medium heat with a drizzle of olive oil. Cook the meatballs until browned on all sides and cooked through. Remove meatballs from the skillet and set aside.

2. In the same skillet, melt the palm shortening/butter over medium heat. Add the onion and garlic and cook for about 2 minutes, until fragrant.

3. Stir in the gluten-free flour and cook for 1 minute, or until lightly browned. Gradually whisk in the milk and beef broth until smooth. Bring to a simmer and cook for 5 minutes, or until thickened.

4. Stir in the parsley, molasses, and garlic powder. Season with salt and pepper to taste. Return the meatballs to the sauce and simmer for 5 minutes, or until heated through.

Finishing Touches:

1. While the sauce is simmering, cook the pasta according to package directions.

2. Serve the meatballs and sauce over cooked pasta.

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