Gluten Free Swedish Cocktail Meatballs
These cozy, warmly spiced meatballs are the kind of crowd-pleaser that disappears fast at any gathering — and this batch makes enough to serve eight, so bring your appetite. A blend of ground beef and ground pork keeps every bite juicy and rich, while allspice and nutmeg give the filling that unmistakable Scandinavian warmth. The secret to keeping them tender is soaking the gluten free breadcrumbs in milk first, creating a paste that binds everything together without any wheat flour in sight. The creamy pan sauce comes together in the same skillet using cornstarch as the thickener, so there's no roux to worry about and no risk of hidden gluten sneaking in through conventional flour. A splash of Worcestershire and a touch of Dijon mustard round out the sauce with just enough savory depth to make it completely irresistible. Serve them straight from the skillet with a scatter of fresh parsley and watch them vanish.
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Learn more →Ingredients
8 servings
For the meatballs
- ½ cup gluten free breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 1 large egg
- ¼ cup yellow onion, finely grated
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
For the sauce
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 cups chicken broth
- ½ cup heavy cream
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground beef, ground pork, egg, grated onion, allspice, nutmeg, kosher salt, and black pepper to the breadcrumb mixture. Mix with your hands until just combined — do not overwork the meat.
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