Swedish Meatballs (gluten-free, dairy-free) Recipe (with Video)

For the meatballs
1. Heat 1 tablespoon of oil in the skillet over medium heat.
2. Add the shallots, garlic and ¼ teaspoon salt and saute, stirring occasionally, until the shallots are soft and translucent, about 5 minutes.
3. Remove the pan from the heat and set aside.
4. In a medium bowl, add the beef, pork, nutritional yeast, egg, 1 teaspoon salt, oregano, black pepper, nutmeg and allspice.
5. Add the shallot/garlic mixture and set the pan aside (no need to wash it; it will be used later).
6. Using a spatula or your hands, stir everything together.
7. Using a 2-tablespoon ice cream/cookie scoop, a tablespoon or your hands, form the meat mixture into 2-tablespoon-sized balls (rolling each one between your palms) and place on a plate.
8. Wipe the skillet with a paper towel to get rid of any little bits of shallots or garlic.
9. Heat the ¼ cup oil in the same skillet over medium-high heat.
10. Add the meatballs and brown them on all sides, about 3-4 minutes per side (most of them will need to be cooked on 3-4 "sides"), using cooking tongs to turn them.
11. Remove the cooked meatballs to a new, clean dinner plate.
For the sauce
1. While the meatballs are cooking, prepare the sauce: in a large measuring glass, whisk the broth, coconut aminos, vinegar, mustard, dried parsley and ¼ teaspoon salt.
2. Once you've removed the meatballs from the pan, add the sauce to the skillet.
3. Use a whisk or spatula to scrape up any brown bits on the bottom of the pan (adding flavor to the sauce and making the pan easier to clean later).
4. Add the coconut cream and whisk or stir until it has blended in.
5. Bring the sauce to a simmer. Reduce the heat to medium and let the sauce simmer for about 5 minutes, until slightly reduced and thickened.
6. In a small bowl, whisk the arrowroot with 1 tablespoon cold water until it blends together to create a slurry.
7. Whisk the sauce while you slowly pour in the slurry, then keep whisking to make sure it's evenly blended into the sauce.
8. Stir in most of the flat-leaf parsley, if using.
9. Add the meatballs back to the pan and turn them over to coat them in the sauce.
10. Let them get warm while the sauce continues to simmer and thicken.
11. Once the meatballs are warmed through, sprinkle with the remaining parsley and serve. The sauce might form a skin on the surface as it sits – just whisk it back into the sauce.