Dairy-free Swedish Meatballs

Did you know Swedish Meatballs are actually Turkish? I didn’t until recently! My husband loves this dish, it’s a great comfort food dish for any day of the week! The coconut cream really gives it the desired thickness and creaminess, and you can’t taste the coconut!

Yield: 6 servings

Prep time: 20 minutes

Total time: 1 hour 10 minutes



1 lb | ground turkey

1 | large egg

½ cup | breadcrumbs

1 tbsp | parsley, minced

½ tsp | asafetida

1 tsp | soy sauce or coconut aminos

¼ tsp | tsp oregano

¼ tsp | salt


8 oz | mushrooms , sliced

1 | shallot, diced

2 cups | chicken or beef broth

Cream from one can of coconut milk

2 tbsp | vegan butter

½ tbsp | soy sauce or coconut aminos

2 tbsp | cornstarch


  1. Preheat the oven to 400°F.
  2. Mix all the ingredients under the meatball section together and form 12-15 meatballs. Put meatballs on a parchment paper lined baking sheet, and cook for 17-20 minutes, or until 155°F in the center, and they are browned on top.
  3. Take ½ cup of the broth a mix it in a small bowl with the cornstarch and set aside for now.
  4. In a skillet over medium heat melt the 2 tbsp of vegan butter. Once butter is melted add the mushrooms and shallot to the skillet until mushrooms are tender and onions are translucent.
  5. Now add all of the broth to the pan, including the ½ cup you mixed with cornstarch, soy sauce, and coconut cream and to a simmer.
  6. Add the meatballs to the simmering broth and coconut cream an simmer for another 10 minutes.
  7. Serve over some egg noodles, and enjoy!

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