Swedish Meatballs with Peas

This recipe has a great sauce that allows you to simmer any vegetable while it all thickens. We chose peas but you can select any vegetable of your choice.

What you will need:

  • 1/4 cup GF crackers, crushed in a bag or mortar and pestle.
  • 2 tablespoons water
  • 1 lb of ground meat (we do half turkey and half beef).
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups beef broth
  • 1/2 cup coconut milk
  • 1 tablespoon worcestershire sauce
  • 1 1/2 tablespoons corn starch
  • 1 clove garlic, minced
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon thyme dried
  • salt and pepper to taste
  • punch of nutmeg
  • 1 cup frozen peas


In a large bowl, combine the crushed crackers, water, ground meat, egg, Italian seasoning, salt, pepper and nutmeg with hands until well mixed.

With hands, form the mixture into balls of your liking.

In a deep nonstick pan, heat one tablespoon of cooking oil and then add the meatballs to the pan. The meatballs will start to cook. Allow the meatballs to cook on low-medium for several minutes until you can see the meat cooking through. When comfortable, turn the meatballs. Cook through even more, and then shake the pan to get the meatballs to unstick from the pan.

In the meantime, mix together the broth, coconut milk, worcestershire sauce, corn starch, garlic, and spices in a bowl. Whisk together until well mixed.

Once you have shaken the meatballs in the pan, you can add the sauce to the pan, add the frozen peas, and mix slightly before allowing the pan to simmer on low-medium for 10min or until the peas cooked through.

Serve while hot.