Name: Gluten Free Swedish Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds (ground beef); 1/2 cup milk; 1/2 cup Schar’s gluten free bread crumbs; 2 tablespoons minced onion; 1 teaspoon salt; 1 egg; 1/2 cup Bob’s Red Mill GF All Purpose Baking Flour; oil; For gravy:; 4 tablespoons Bob’s Red Mill GF All Purpose Baking Flour; 4 tablespoons butter; 3 cups of beef stock, homemade or store bought; season gravy with salt and pepper to taste

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These Swedish meatballs are a scrumptious gluten-free dish!

Swedish Meatballs are small meatballs traditionally served with gravy. There are a number of variations.

These Swedish Meatballs are cooked on your stove-top using gluten-free ingredients that result in soft tasty meatballs smothered in the most delicious creamy gravy.

Ingredients you’ll need

• ground beef
• milk
• Schar’s gluten free bread crumbs
• onion
• salt
• an egg
• Bob’s Red Mill GF All Purpose Baking Flour
• oil for frying

And for the Swedish meatball sauce:
• Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• butter
• beef stock
• salt and pepper

Instructions

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

First, combine milk and breadcrumbs in a small bowl. In another large bowl, whisk the egg and add meat, onion, and salt. Add your soaked breadcrumbs to the meat mixture and gently mix with your hands until evenly combined.

Now shape into small meatballs. Not too tight. You want to lightly roll them between your hands to form a ball that feels like it will hold together, but lightly so they will absorb the sauce. Then roll each meatball in your flour.

Next, heat oil in a large, deep skillet over medium-high heat until it’s hot, but not smoking. Add the floured meatballs and gently brown on all sides, about 5 to 7 minutes. Once all of the meatballs are cooked, transfer to a bowl. And drain the oil.

How to make your sauce

To thicken our sauce we make a roux.

How to make a roux

Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our sauce. We cook the flour for about three minutes. This is to avoid a raw flour taste.

So for the gravy: 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 5 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 add 3 cups of stock. Whisk and simmer so that the gravy stays smooth while it thickens. Season with salt and pepper to taste.

Finally, return the meatballs to the skillet, cover, and simmer in your gravy.

Pro tips and recipe 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.
You want to lightly roll your meatballs between your hands to form a small ball that feels like it will hold together, but lightly so they will absorb the sauce.
Leftover meatballs will keep in an airtight container in the fridge for 4 days.

What to serve with your meatballs

Serve your Swedish meatballs over gluten-free noodles along with your favorite veggies. We’ve made plenty of sauce in this recipe to cover the gluten-free noodles too. Yum.

Swedish meatballs are sure to get two thumbs up from everyone at your table. Enjoy!

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