Gluten Free Swedish-Style Beef Meatballs
Swedish-style meatballs are one of those deeply comforting dishes that can feel completely off-limits when you're avoiding gluten — especially because the classic version relies on wheat-based breadcrumbs and a flour-thickened gravy. This recipe solves both problems cleanly, using gluten free breadcrumbs soaked in whole milk to keep the meatballs tender, and cornstarch to build a silky, lump-free gravy that's every bit as rich as the original. The blend of beef and pork, seasoned with allspice and nutmeg, gives these little meatballs that signature warmth and depth that makes the dish so iconic. Sour cream, Dijon mustard, and a splash of Worcestershire stir into the pan sauce at the end, creating something velvety and savory that clings to every meatball. Browning them in batches in a single skillet means you're building flavor the whole time — those caramelized bits on the bottom of the pan go straight into the gravy. Serves four, and honestly, you'll want to double it.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ⅓ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup finely grated yellow onion
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ½ tsp black pepper
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 whole milk. 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, kosher salt, and black pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb paste remain; overmixing toughens the meatballs.
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