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5 from 1 vote

Swedish Meatballs

Total Time: 45 minutes
Servings 4 servings


  • 1 pound ground beef (20% fat)
  • 1 pound ground pork
  • 2/3 cup Warrior breadcrumbs
  • 2 cloves garlic, grated
  • 1 small onion, grated
  • 1/4 cup fresh parsley, chopped (sub 1 tbsp dried parsley)
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 1 egg
  • 4 tbsp vegan butter
  • 3 cloves garlic, grated
  • 1 1/2 cup almond milk
  • 2 cups beef broth
  • 1 tbsp coconut aminos
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 tsp mustard
  • 1 tbsp arrowroot starch


  • In a large bowl, mix all the meatball ingredients. Stir to combine and mix well with your hands to fully incorporate all the ingredients.
  • Roll the meatballs to your desired size. Preheat a large frying pan with a little oil and add the meatballs to the pan in batches to cook and brown on all sides. 2 batches should be enough. Remove from the pan.
  • In the same pan with the meatball juices, add in the vegan butter and garlic. Cook 2 minutes. Add in 1 cup of the milk. Put the other 1/2 cup of milk in a small bowl.
  • Add the broth, aminos, allspice, and nutmeg to the pan. Add in the cooked meatballs and any juices that have accumulated in the bowl. Bring to a simmer.
  • Add the mustard and arrowroot to the small bowl with the 1/2 cup of milk and whisk to combine. Continue to mix until all the arrowroot is dissolved.
  • Cook the sauce and meatballs for about 20 minutes, then add the milk and mustard mixture to the meatballs. Bring to a simmer and the sauce will thicken. Remove from heat and serve.

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