Healthy “IKEA” Meatballs in Gravy

Watch out, IKEA, I’m giving the iconic Ikea meatballs with gravy a healthy overhaul! The thing about meatballs is that they’re all about the flavour, which often comes from MSG and other flavour enhancers. So, I made my meatballs with wholefood ingredients using a combination of Dijon mustard, tamari, soy sauce, cream, and butter, which gives the dish a rich, moreish taste! These are also gluten-free and nut-free, making them perfect for school lunches. Just imagine your little ones (and big ones, too) enjoying warm, comforting meatballs during lunch break! 

Healthy “IKEA” Meatballs in Gravy

DIETARY: GF, NF

ALLERGENS: Eggs, Dairy

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 6

PREP: 30 mins

COOK: 35 mins



EQUIPMENT: High-speed food processor

INGREDIENTS:

MEATBALLS

1 small onion (60g), peeled and roughly chopped

2 garlic cloves (10g), peeled 

1 stalk of celery (60g), rinsed and roughly chopped

1 carrot (120g), peeled and roughly chopped

500g lean beef mince

½ cup (75g) rice breadcrumbs

1 large egg

2 tbsp (40ml) milk of choice

Sea salt and pepper, to taste

Extra virgin olive oil, for frying

GRAVY

2 tbsp (40g) unsalted butter

2 tbsp (40g) buckwheat flour

1 ½ cups (375ml) beef broth or stock

⅔ cups (160ml) cream

2 tsp (10ml) tamari or gluten-free soy sauce

1 tsp (10g) Dijon mustard

METHOD:

  1. To make the meatballs, add onion, garlic, celery and carrot to a high-speed food processor and process until finely crushed.

  2. Add beef mince, veggie mix, breadcrumbs and egg to a large bowl and mix to combine. 

  3. Add milk and salt and pepper and mix until combined.

  4. Shape mixture into small balls. 

  5. Heat oil on medium heat in a frying pan (with lid). Add meatballs and fry until brown on all sides.

  6. Preheat the oven to 180°C.

  7. Cover meatballs in a frying pan, place in the oven and cook for a further 30 mins.  

  8. To make the gravy, melt butter in a frying pan. 

  9. Whisk in flour stirring frequently for 2 mins. Stir in stock, cream, tamari and Dijon mustard. Bring to a simmer and allow the sauce to thicken. 

  10. Serve meatballs with sauce, potatoes and steamed greens on the side.

STORING LEFTOVERS:  Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.

 

TIPS:

  • Allergies:

    For a dairy-free version: Swap milk for coconut, soy, oat, or almond milk and butter for vegan butter, coconut oil, or extra virgin olive oil.

    For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).

  • Easy ingredient swaps:
    Swap carrots for parsnip, pumpkins, sweet potatoes, or zucchini.
    Swap buckwheat flour for wholemeal flour of choice.

  • Baby-friendly version:

    Serve mashed or in finger food-sized pieces.

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