Gluten Free Swedish Meatballs
Tender, warmly spiced meatballs swimming in a rich, creamy gravy — this is the kind of comfort food that feels like a hug on a plate, and it serves four beautifully. The blend of ground beef and ground pork keeps every bite juicy, while allspice and nutmeg give the meatballs that signature Scandinavian warmth you'd expect from the classic version. The gravy is where things really shine: butter, beef broth, sour cream, and a touch of Dijon come together into something silky and deeply savory that clings to every meatball. Traditional Swedish meatball recipes rely on regular breadcrumbs and a flour-thickened gravy, which makes them off-limits for anyone avoiding gluten — but this version swaps in gluten free breadcrumbs for the meatballs and uses cornstarch to build a gravy that's just as thick and glossy as the original. No compromises, no gummy textures, just a sauce that coats the back of a spoon the way it should. The whole thing comes together in one skillet, so cleanup is minimal and the browned bits left behind from searing the meatballs go straight into the gravy for extra depth. Finish with a scatter of fresh parsley if you have it, and get ready to add this one to your regular dinner rotation.
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Learn more →Ingredients
4 servings
For the meatballs
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- ½ 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
- ½ tsp black pepper
- 2 tbsp unsalted butter
For the gravy
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 cups beef broth
- ½ cup sour cream
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 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 absorb the milk and form a paste.
- 2
Add the ground beef, ground pork, egg, grated onion, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix with your hands until just combined — do not overwork the meat.
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