Gluten Free Swedish Meatballs (Easy And Delicious)

These are the best gluten-free Swedish meatballs: soft and succulent meatballs bathed in a velvety gravy. A true family favorite!

This post has been updated with more helpful tips, new photos, and a video.

There’s something truly special about family recipes, the kind that get passed down through the generations. They carry with them not just flavors, but memories and a sense of tradition.

Today’s recipe is one of those treasured recipes that holds a special place in my heart: Gluten-Free Swedish Meatballs With Gravy.

This delightful dish was handed down to me by my mother-in-law.

And over time, I’ve added my own twist by making them gluten-free. Because, let’s face it, dietary restrictions shouldn’t stand in the way of enjoying good food!

Swedish Meatballs, if you haven’t tried them yet, are these adorable little meaty spheres that are traditionally served with a luscious gravy.

There are countless variations out there, but the ones I’m about to tell you about are simply irresistible. Soft, flavorful meatballs, coated in the most heavenly gravy, all made with gluten-free ingredients. Are you drooling yet?

Here’s what you’ll need to make them.

Ingredients 

For the meatballs:

1. Ground beef is the star of our dish, 80/20 chuck works best. The percentage of fat adds flavor and juiciness, to the texture of the meat.
2. Milk serves as a binding agent and adds moisture to the meatball mixture. 
3. Gluten-free bread crumbs contribute to the texture and structure of the meatballs. Today I have Italian flavored Aleia’s. I have also used Schar’s and Ians. They’re all good.
4. Minced onion adds savory flavor and depth to the overall taste. Dice the onions into fine pieces to ensure a pleasant texture, as people generally prefer not to bite into large onion chunks.
5. Salt is a crucial seasoning that enhances the flavors of all the ingredients. It helps to bring out the natural flavors of the meat and onion.
6. Egg acts as a binder and contributes to the moisture and richness of the final meatballs.
7. Bob’s Red Mill GF All-Purpose Baking Flour is used for coating the meatballs before cooking. It forms a light, crispy outer layer when the meatballs are browned.
8. Oil is used for frying the meatballs. It aids in browning and adds a subtle richness to the overall flavor.

For the gravy:

9. Bob’s Red Mill GF All-Purpose Baking Flour is used to create a roux, a paste, to thicken the gravy when combined with butter.
10. Butter is combined with the flour to create the roux. It adds a creamy and smooth texture to the gravy, while also contributing to its rich flavor. 
11. Stock or broth serves as the liquid base for the gravy. It provides a deep, savory flavor that complements the meatballs. The stock can be homemade or store-bought: chicken flavored (my preference), beef, or vegetable.
12. Salt and pepper are added to the gravy to season it according to your taste preferences. 

Instructions

*Free printable recipe card is available at the end of the post.

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, combine milk and breadcrumbs in a small bowl. This simple mixture is called a panade which will enhance the moisture and flavor of the final meatballs.

In another large bowl, whisk the egg and add meat, onion, and salt.

Then, it’s time to introduce those soaked breadcrumbs to the meaty mixture, gently mixing everything with your hands until it’s beautifully combined. 

Now shape into small meatballs.

Pro tip

The meatball mixture tends to be delicate and prone to falling apart. To overcome this, use a small cookie scoop to portion the meat and wet your hands before rolling them, ensuring they hold together.

You can expect to yield approximately 25-30 (1-inch) meatballs from each pound of ground beef.

Roll each meatball in gluten-free flour to give them a lovely coating.

We’re almost there! Heat up some oil in a deep skillet, and lovingly brown those meatballs on all sides until they’re perfectly golden.

Cook your meatballs in batches. You don’t want to crowd the pan. As your meatballs cook they will start to give off moisture. If there is not enough room in the pan they’ll steam instead of browning and getting a nice flavory sear.

The aroma filling your kitchen at this point will have you salivating. Once they’re cooked, transfer them to a bowl. And drain the oil from the skillet.

How to make a roux for velvety gravy

Now, let’s talk about that velvety gravy that will make your taste buds sing.

To thicken our sauce we make a roux. Here’s how.

In the same skillet, whisk together gluten-free flour and butter until you have a thick and smooth paste.

We’ll slowly cook the flour over low heat for a few minutes, scraping up the bits of beef and flour already in the pan. Those flour bits are also used to make the sauce thick as you stir.

Then, it’s time to add the stock—three cups of it—and whisk and simmer until the gravy becomes beautifully thick and luscious.

Season it with salt and pepper to your liking, because you deserve a burst of flavor in every bite.

Once your gravy is ready, reunite it with those gorgeous meatballs, along with any juices they released. Let them simmer together, mingling their flavors.

Time-saving hack: broiling gluten-free meatballs large batch cooking

However, I have a little shortcut for you: if you’re short on time or just want to simplify things, skip the frying step and pop those meatballs under the broiler.

Recently, I’ve been broiling these meatballs. No more standing over the stove dodging splattering oil.

Broiling offers a cleaner and more convenient cooking method, which makes it a perfect choice when preparing a large batch with minimal hassle.

First, position the top rack of your oven so that your meatballs will be about 7 inches from the heating element. Set the oven to broil and let it preheat on high for five minutes.

Using this type of broiler pan with a grid top, is what I recommend. You can line the bottom drip pan of the broiler pan with foil for easier cleanup.

Arrange the meatballs on the grid top with a 1/4 inch between them for even browning. Give them five minutes, then turn them over with a spoon or tongs. Then let them broil for another five.

Once they’re evenly browned, bring them back to the skillet and let them bathe in that marvelous gravy.

Pro tips and recipe notes

• Optional Additions: Feel free to add a touch of nutmeg or herbs to the meatball mixture according to your personal preference.
• Can I use a different type of meat instead of ground beef? Absolutely!  While my mother-in-laws  recipe calls for ground beef, traditionally, Swedish meatballs are made with a mixture of ground pork and ground beef. So go ahead and try the blend or you can experiment with other ground meats such as veal, turkey, or chicken to suit your preferences.
• Need to make this dairy-free? Go with a dairy-free alternative like coconut milk or almond milk, and substitute a non-dairy butter.
• Can you freeze the meatballs? Absolutely! These meatballs can be frozen for later use. Once they have cooled completely, place them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 3 months. To thaw, simply transfer them to the refrigerator overnight before reheating and serving.
• Leftover meatballs will keep in an airtight container in the fridge for 4 days. 

What to serve with Swedish meatballs

Now, you can savor these scrumptious meatballs in various ways, but my personal favorite is to serve them as a complete dinner over gluten-free noodles along with your favorite veggies.

These tagliatelle egg noodles are gluten free. We’ve made plenty of sauce in this recipe to cover the gluten-free noodles too.

I can also picture serving these meatballs as appetizers at parties, allowing guests to enjoy them conveniently with toothpicks.

Traditionally, these meatballs are enjoyed alongside creamy mashed potatoes or egg noodles, tangy lingonberry sauce or cranberry sauce, and zesty pickled cucumbers.

These easy homemade gluten-free Swedish meatballs and gravy are a labor of love, a testament to the joy of cooking and sharing meals with the ones we cherish.

So gather your loved ones, set the table, and let the irresistible aromas draw them in. With each bite, you’ll taste the tradition, the warmth, and the unmistakable delight that these meatballs bring. Enjoy!

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3.34 from 9 votes

Gluten Free Swedish Meatballs

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Swedish Meatballs are small meatballs traditionally served with gravy. These Swedish Meatballs are cooked on your stove-top using gluten-free ingredients.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 212kcal

Author Barbara Bianchi

Ingredients

• 2 pounds ground beef
• 1/2 cup of milk
• 1/2 cup of gluten free bread crumbs
• 2 tablespoons of minced onion
• 1 teaspoon of salt
• 1 egg
• 1/2 cup of Bob’s Red Mill GF All Purpose Baking Flour
• oil for frying

For gravy:

• 4 tablespoons of Bob’s Red Mill GF All Purpose Baking Flour
• 4 tablespoons of butter
• 3 cups of stock or broth, homemade or store bought
• salt and pepper to taste

Instructions

• Combine 1/2 cup of milk and 1/2 cup of breadcrumbs in a small bowl.

  In another large bowl, whisk 1 egg and add 2 pounds of meat, 2 tablespoons of minced onion, and a teaspoon of salt.

  Add the soaked breadcrumbs to the meat mixture and gently mix with your hands until evenly combined.
• Shape into small meatballs. Then roll each meatball in GF flour.
• Heat a quarter-inch of oil in a large, deep skillet over medium-high heat, until it's hot but not smoking.

  Add the meatballs and gently brown on all sides, about 5 to 7 minutes. Once all of the meatballs are cooked, transfer to a bowl.

  Drain the oil from the pan.

For gravy:

• Next whisk together 4 tablespoons of gluten free all purpose flour plus 4 tablespoons of butter in the same skillet until the mixture is thick and smooth. Continue to stir and slowly brown the flour over a low heat for 4-5 minutes.

  Then add 3 cups of stock. Whisk and simmer so that the gravy stays smooth while it thickens.

  Season with salt and pepper to taste.
• Return the meatballs to the skillet along with any juices, cover, and simmer in your gravy. Serve over gluten free noodles.

Notes

 

• Cook your meatballs in batches. You don't want to crowd the pan. As your meatballs cook they will start to give off moisture. If there is not enough room in the pan they'll steam instead of browning and getting a nice flavory sear.
• See my "time saving hack" in the above post, if you would prefer broiling your meatballs.
• Optional Additions: Feel free to add a touch of nutmeg or herbs to the meatball mixture according to your personal preference.
• Can I use a different type of meat instead of ground beef? Absolutely!  While this recipe calls for ground beef, traditionally, Swedish meatballs are made with a mixture of ground pork and ground beef. So go ahead and try the blend or you can experiment with other ground meats such as veal, turkey, or chicken to suit your preferences.
• Need to make this dairy-free? Go with a dairy-free alternative like coconut milk or almond milk, and substitute a non-dairy butter.
• Can you freeze the meatballs? Absolutely! These meatballs can be frozen for later use. Once they have cooled completely, place them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 3 months. To thaw, simply transfer them to the refrigerator overnight before reheating and serving.
• Leftover meatballs will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories: 212kcal

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