My first effort in creating Swedish Meatballs with Mushroom Gravy and it came out pretty good. I can only imagine how amazing it’ll taste with ground beef. The coconut milk made it creamy and you wouldn’t even have known that there wasn’t heavy cream in it.

My version is soupier than usual because I hate opening half a carton of stock or coconut milk and leaving it in the fridge because I always end up forgetting to use them up and they go bad. Hence, I use the entire carton of chicken stock (I left about 1/4 of a cup for the cornstarch slurry mixture that thickens the sauce) and entire can of coconut milk (I left about 1-3 tbsp in the can for my dairy- free mashed potatoes) in my recipes for many of my recipes. I love how you can adjust recipes accordingly to your liking at home, especially with the salt content. If you want to experiment, you can cut down the chicken stock and coconut milk in half and it will yield a thicker sauce (just make sure not to over salt!).

Leftovers tasted even better I’d say, possibly because I reheated it on the pan and the sauce got to bubble up some more and the flavors got a little more concentrated and thickened nicely.

Make this for a meal and save the rest for the next day.

For those who are just tuning in to my blog, I make most of my recipes in bulk and always have enough for another meal, and then some.

I won’t say they taste exactly like IKEA’s Swedish meatballs, because I haven’t had IKEA meatballs in quite awhile, but these are delicious and perfect for a chilly autumn or winter night.

Here goes the Picture Walk:


1 package ground turkey (mine is from Costco’s 4 pack)

2 small onions diced

1/3 cup panko breadcrumbs

6-8 garlic cloves minced

2-4 cups sliced mushrooms ( I used cremini this time)

1 carton chicken stock (set aside about 1/4 cup to use as slurry to thicken sauce at the end)

1 can coconut milk (set aside 1-3tbsp if you plan to make mashed potatoes)

2-4 tbsp unsalted dairy free butter

Salt, pepper and Lawry seasoning to taste

3-4 stalks of parsley leaves roughly chopped

1 Lipton onion packet (optional, you can add salt to taste if you skip this)


1- Mix ground turkey, 1/2 of the diced onions, garlic, breadcrumbs, 1/2 the minced parsley,salt, pepper and Lawry.

2- Form meatballs to desired size. I made mine about 1 inch this time.

3-Sauté onions in butter alternative for 3-5 minutes on medium heat.

4-Add/ Pan fry meatballs until all sides are brown or until meatballs look about 1/2 way cooked. Part it to the side of the pan to make room for mushrooms.

5- Add a little more oil and dump in all the mushrooms. Cook for about 3-5 minutes, then mix thoroughly with the meatballs. Add a touch of salt and pepper.

6- Pour in 3/4 carton of the chicken stock (the remainder 1/4 is for the cornstarch slurry/sauce thickener) and can coconut milk (reserve 1-3 tbsp if you plan to make mashed potatoes in the side).

7- Simmer for about anywhere between 10-20 minutes (depends how high your heat is- I simmered on low for about 20 minutes because my pan was almost overflowing- I should really get a larger pan!)

8- Add 1/2-1 packet of the Lipton onion

9-Mix thoroughly reserved 1/4 cup of Chicken stock with about 4-6 tbsp cornstarch and pour into meatball mixture a little at a time until thickened to your desired consistency. You can add a little more cornstarch to your slurry if you feel it’s still not thick enough.


Not sure if brands of cornstarch matter but I find certain cornstarch brand thicken differently than others, that’s why I recommend a little at a time).

We served ours with Purple Kale and garlic mashed potatoes. We saw these gorgeous ones at Hmart and knew we had to get them. I found them slightly sweeter than the green kale we usually buy. It went really well with the mashed potatoes and Swedish Meatballs. We were only missing the cranberry sauce. Do you have a favorite way to make Swedish Meatballs?

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