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Creamy Swedish Meatballs w/ TONS of Hidden Veggies (dairy-free)

This recipe is a family favorite that I can feel good about serving because it's packed with so many veggies!



1c raw cashews

1 head of cauliflower

3-4c Marion Acres pasture-raised beef broth (separated)

4 cloves garlic

1/4 onion

1T. worchestershire sauce

1t. dijon mustard

2t. sea salt

1/4t pepper, or to taste


1lb Marion Acres pasture-raised ground beef

3/4c cooked quinoa (you can also use bread crumbs)

1/4c finely diced onion

1/4c grated carrots

1/4c grated zucchini

2 minced garlic cloves

2T freshly chopped parsley (separated)

1/4t all spice

1/4t nutmeg

1t salt

1/4t pepper

1 pasture-raised Marion Acres egg

- prepared spaghetti squash or wide egg noodles (for serving over)

PREP: Soak 1c raw cashews in water for 1 hour. While cashews soak, roughly chop 1 head of cauliflower and place in a large pot. Also add to the pot 2c Marion Acres pasture-raised beef broth, 4 cloves garlic & 1/4 onion. Steam cauliflower and other ingredients for about 20-30 minutes until tender. Add everything from your pot, including the broth, to a high speed blender and set aside while you prepare the meatballs; we'll blend the sauce later.

MEATBALLS: In a large bowl combine 1lb Marion Acres pasture-raised ground beef, 3/4c cooked quinoa, 1/4c finely diced onion, 1/4c grated carrots, 1/4c grated zucchini, 2 minced garlic cloves, 1T freshly chopped parsley, 1/4t all spice, 1/4t nutmeg, 1t salt, 1/4t pepper. 1 pasture-raised Marion Acres egg. Mix until combined. Use a medium size scoop to scoop your beef into equal portions, roll into balls and place on a grill mat or lined baking sheet and bake at 500 degrees for 15-20 minutes or until browned. While the meatballs are cooking, make "cream sauce".

SAUCE: Drain the cashews that you soaked and add them to your blender along with 1T. worchestershire sauce, 1t. dijon mustard, 2t. sea salt, 1/4t. pepper, 1-2c Marion Acres pasture-raised beef broth (depending on the consistency you prefer). Once all your ingredients are in, place the top on securely and blend for about 30 seconds or until very smooth.

SERVE: Pour the sauce in a deep serving dish, top with meatballs, and finish with your remaining fresh chopped parsley for a nice presentation. Spoon over wide egg noodles, or prepared spaghetti squash to add even more veggies!


- Rachelle

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