Gluten Free Swedish Meatballs
Swedish Meatballs are small meatballs traditionally served with gravy. These Swedish Meatballs are cooked on your stove-top using gluten-free ingredients.
Servings 6
Calories 212kcal
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 to coat meatballs before cooking
- 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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