• Alie Powell

Clean Eating Swedish Meatballs

My first memory of Swedish meatballs was at and international dinner we did every year with my girl scout troop. Everyone would bring food that represented a different country. Super fun! This is one of those meals as an adult, I never really consider making until all of a sudden you remember it and can't stop thinking about it for days. However recently when I did look up recipes for it I was shocked by all the junk in them. SOOOO I bring to you... a cleaner version. This take on Swedish meatballs will have you not even missing the real thing! It is dairy-free and can be made with pasta alternatives! And is every bit as yummy and creamy as the real deal. And this is another one pot wonder! Enjoy!

1 T olive or avocado oil

1 pound ground beef

1 egg

Salt and pepper to taste

1 T parsley fresh or dried

1/2 t ground allspice

1/2 t ground nutmeg

1 medium onion - petite diced

1 t Garlic Powder

1/2 t Pepper

1 t salt

3 cups low sodium or no sodium added beef broth

1 cup Nutpods original creamer

1 Tablespoon Coconut Aminos

1 tsp. Dijon mustard

1 box of Banza Pasta (I like the rotini noodles)

1. Add oil to the bottom of a stock pot on medium heat.

2. Add the beef, egg, and some salt and pepper to taste into a bowl and combine.

3. Roll mixture into 1 inch meatballs and place in hot pan to brown.

4. Brown meatballs for 1-2 minutes each side.

5. Add the remaining spices, broth, nutpods, onion, coconut aminos, and mustard directly into the same pot and stir together gently to combine without breaking the meatballs.

6. Once liquid comes to a slow boil add in the contents of the Banza pasta. The pasta will act as your thickener. Make sure to stir occasionally as the pasta cooks (it doesn't take long 6-8 mins)! If it looks like it will end up being too thick you can add more nutpods or broth (your choice) to thin out the sauce.

7. Store leftovers in the fridge, and when reheating add a splash of nutpods or broth to keep it from drying out!

8. Enjoy!

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