Dairy free “creamy” meatballs
My older sister came over a couple of weeks ago and brought a spaghetti squash and butternut squash she was not sure what to do with. Her husband cannot have dairy so I had to make sure my recipes exluded dairy. We ended up making linguini with a “creamy” butternut squash sauce and spaghetti squash with dairy free “creamy” meatballs. I still have to perfect the butternut squash sauce but the meatballs on spaghetti squash were absolutely amazing!!!!! You can serve them over rice, mashed potatoes or pasta. I have eaten them over spaghetti squash and cauliflower rice too for a low carb option.
Ingredients
- 1 tsp. Olive oil
- 1 cup Mushrooms Chopped finely
- 1 cup Onion Chopped finely
- 300 g Ground chicken
- 300 g Lean ground beef
- 2 Eggs
- 3/4 cup Panko breadcrumbs
- 1/2 tbsp. Dried Oregano
- 1/4 cup Dried parsley
- Salt and pepper To taste
- 3 tbsp. Flour
- 3 tbsp. Vegetable oil
- 3 cup Beef broth
- 2 tbsp. Dried parsley
- 1/3 cup Unsweetened cashew milk
- Salt and pepper To taste
Instructions
- In a small pan, heat up the olive oil. Add the onions and cook on medium heat until onions are translucent. Add the mushrooms and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. Set aside and let cool a little.
- Preheat the oven to 375°F. In a medium bowl, add the ground beef, ground chicken, bread crumbs, oregano, parsley, eggs, onion and mushroom mixture, salt and pepper. Mix using your hands or a wooden spoon until combined.
- Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used, makes about 30 meatballs.
- Places the meatballs on a greased baking sheet. Bake for 12 to 15 minutes or until no longer pink inside.
- In the meantime, heat up the vegetable oil in a large pan on medium heat. Add the flour while stirring constantly to avoid any lumps. Cook for about 1 minute. Add the beef broth slowly while whisking to avoid lumps. Add the parsley, salt and pepper and simmer for about 10 minutes or until the sauce has thickened a little. Finish up with the cashew milk.
- Add the meatballs to the sauce and simmer for 2 more minutes. Serve over rice, mashed potatoes or pasta.
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