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So for the most part I usually don't go out of my way to avoid dairy despite my intolerance to lactose but lately (even with my lactose pills) I've been feelin pretty blechh after eating dairy. So when I went to make Swedish Meatballs and saw the need for heavy cream I thought, "Ohhhhh boyyy, is it worth it??" and obviously I decided that yes, it's worth the stomach ache. While I was in the dairy aisle looking for a heavy cream to use, I spotted "Soy Milk for Cooking". I had never seen any product like this before and was super questioning about whether or not this was a dangerous road to go down. I'm not looking to make Swedish Meatballs that taste like soy milk.. Anyways I decided to go for it with the backup plan of ordering take out.
Spoiler Alert: it was aaaammmaaazzzinnngggg!!! The SECOND I tasted the sauce I knew this is a recipe I'm going to make again and again and again forever! Okay so here's the recipe:
In a bowl I mixed about half a kilo of ground beef, one egg, a cup of breadcrumbs, handful of chopped up parsley, salt, pepper, and garlic powder. I rolled them up into balls and put them into the oven on aluminum foil at 220 degrees C for maybe 25 minutes? 30? I don't know, once it looked ready I took it out.
Separately I cooked 6 tablespoons of butter with 3 tablespoons of flour and then added 2 cups of beef broth, and one cup of the soy cream. Lastly, I added the meatballs and voiilllaaa! Amazing!
I'm sure you could easy switch out the soy cream with heavy cream if you don't have any issues with dairy ;). I used Alpro's Soy for Cooking and Baking.
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