Lactose Free Swedish Meatballs

Directions

Mashed Potatoes

1. Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt to the water.

2. Drain the potatoes and return them to the pot. Add dairy-free butter and lactose-free milk.

3. Bring the water to a boil, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.

4. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

Meatballs

1. In a large mixing bowl, combine the ground meat, egg, breadcrumbs, chopped onion, dill, salt, and pepper. Mix well until all ingredients are evenly distributed.

2. Shape the mixture into small meatballs, roughly the size of walnuts, and place them on a plate.

3. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.

Gravy

1. Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste.

2. Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from heat and stir in the cream, if using.

Cranberry Sauce (Optional)

1. In a small saucepan, combine the cranberries, sugar, and water.

2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

3. Remove from heat and let cool slightly before serving.

To Serve

1. Add meatballs to gravy and toss together. Scoop and spread mashed potatoes onto a large platter and top with gravy covered mini meatballs. Ladle extra gravy over the top and finish with fresh parsley.