Incredibly Easy Gluten-free Swedish Meatballs

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Ikea may have made these popular, but I'm telling you these Incredibly Easy Gluten-free Swedish Meatballs are even better than they serve!

Swedish meatballs are one of those recipes that almost everyone knows from the famous Ikea. I mean, really, if you've been there, then you know that's probably their most famous dish at their cafeteria.

Of course, if you're gluten-free, then you know that those meatballs are off-limits, like most meatballs, really, but I am here to tell you that you can have those little delicious bites and all the creamy sauce with my Incredibly Easy Gluten-free Swedish Meatballs.

Skip Ikea and Skip The Frozen Meatballs

When it comes to meatballs, there is a lot of talk about meatballs being dry little balls with no flavor. If you are eating these, then, yes, you really do not want to be making those. These are not those meatballs. These little bites are full of flavor and are perfectly tender before they are coated in the perfect creamy brown gravy.

What makes a good meatball?

These meatballs have a combination of not only meats but flavors that really make them so full of flavor you'll want to make them over and over again.

For the Meatballs:

• Ground Beef
• Ground Pork
• Egg
• Coconut Aminos
• GF Breadcrumbs
• Milk
• Nutmeg
• Allspice
• Minced Onion
• Minced Garlic
• Parsley
• Salt & Pepper

For the Gravy:

• Butter
• Olive Oil
• Potato Starch
• Beef Broth
• Dijon Mustard
• Coconut Aminos
• Heavy Cream
• Parsley
• Salt & Pepper

*Gravy ingredients not pictured.

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Do you have to use both beef and pork?

Yes and no. You can totally make these with all-beef, but I prefer a mixture of the two. It brings more flavor to the meatballs, but it also adds more fat, making the meatballs more tender than just using beef.

Don't want to use breadcrumbs?

I prefer to make my own breadcrumbs instead of buying gluten-free ones. I make a batch of my Grain-free French Bread, cut it into cubes, dry them out and then pulse until they are crumbs.

You could also toast some of your favorite gluten-free bread and then pulse it until they are crumbs.

Keeping this totally grain-free, I've had luck subbing in equal parts almond meal in place of the gluten-free breadcrumbs.

Want to make this dairy-free?

You can easily replace the butter with ghee or your favorite dairy-free alternative. You can also use a dairy-free milk/ cream. The flavor might be altered depending on what you replace it with, so choose a mild alternative.

Make sure you watch your temperatures using a dairy-free alternative as the higher heats can cause them to separate and not yield a thick creamy sauce. Let it go low and slower for the best results.

Let's make some meatballs!

Swedish meatballs are really easy to make.

1. Mix the milk, breadcrumbs, and remaining meatball ingredients except the meat, butter, and oil, and let it rest for about 5-10 minutes to soften the bread crumbs. If you are using the almond meal, you can skip this step.
2. Add the meat to the rest of the meatball ingredients and mix until everything is uniform.
3. Roll the meatballs into about 24 equal-sized balls.
4. Heat one tablespoon of the butter and the olive oil into a skillet over medium-high heat.
5. Working in batches, cook the meatballs until they are browned on all sides and set them aside.
6. To the skillet, add the remaining butter and potato starch and whisk until a paste is formed.
7. Whisk in the beef broth, coconut aminos, dijon mustard, and let the mixture simmer.
8. Add the heavy cream and whisk till combined, and then add the meatballs back to the sauce.
9. Let the meatballs simmer while the sauce thickens.
10. Serve over your favorite rice, potatoes, or gluten-free pasta.
11. Top with additional fresh parsley, and enjoy!

Can you make these ahead of time?

These meatballs can easily be made ahead of time. Just mix the meatballs together, then they can either be frozen raw or cooked and then frozen and warmed up later. The best way to freeze them is to lay the meatballs onto a baking sheet lined with parchment paper and flash freeze them till they are solid. Once they are solid, transfer them to a freezer-safe container until ready to cook.

I would make the sauce when you are ready to eat them as the sauce can separate when frozen.

For the best gravy!

I prefer to use potato starch to thicken the gravy. I find it has the best final texture for a thick and creamy sauce. You can sub cornstarch or arrowroot here, but I do not recommend tapioca as it can become more stringy.

How to Serve Swedish Meatballs

Serve Swedish meatballs over some easy mashed potatoes, rice, or even your favorite gluten-free pasta. You really can't go wrong here.

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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!