Mix the milk, breadcrumbs, and remaining meatball ingredients together except the meat, and let it rest for about 5-10 minutes to soften the breadcrumbs. If you are using the almond meal, you can skip this step.
½ Cup Gluten-free Bread Crumbs, 2 Tablespoons Coconut Aminos, ½ Cup Milk, ¼ Teaspoon Nutmeg, ¼ Teaspoon Allspice, 2 Cloves Garlic, 2 Tablespoons Parsley, 1 ½ Teaspoons Salt, 1 Teaspoon Pepper, 1 Tablespoon Butter, 1 Tablespoon Olive Oil
To the bread mixture, add the grated onion and egg.
1 Large Egg, 1 Pound Ground Pork
Add the meat to the rest of the meatball ingredients and mix until everything is uniform.
1 Pound Ground Beef, ½ Small Onion
Roll the meatballs into about 24 equal-sized balls.
Cook the meatballs
Cook the meatballs as desired on the stove, in the oven, or air fryer.
Stovetop Method: In a skillet over medium-high, melt some butter and a little bit of olive oil. Place the meatballs into the skillet and let them cook. Be sure to rotate the meatballs as needed to get browned on all sides and fully cooked through. Remove the meatballs from the skillet and make the gravy.
Oven Method: Preheat the oven to 400 degrees. Place the meatballs onto a baking sheet and bake them for about 25-30 minutes or until they are cooked through. While the meatballs are baking, make the gluten-free gravy in a skillet.
Air Fryer Method: Preheat your air fryer to 400 degrees. Place your meatballs into your air fryer in a single layer. Cook the meatballs for about 15 minutes or until they are browned and cooked through. While the meatballs cook, make the gluten-free Swedish gravy in a skillet on the stove.
Cook the gravy
In a skillet, melt the butter and then whisk in the potato starch until a thick paste is formed.
¼ Cup Butter, ¼ Cup Potato Starch
Whisk in the beef broth, coconut aminos, and Dijon mustard, and let the mixture simmer.
Add the milk and spices and whisk till combined, and then let it simmer until it starts to thicken.
1 Cup Milk, 1 Teaspoon Salt, ½ Teaspoon Pepper
Add Meatballs to Gravy and Serve
Place the cooked meatballs into the skillet with the sauce and let them simmer until the sauce is thicken as desired.
Serve over your favorite rice, potatoes, or gluten-free pasta.
Top with additional fresh parsley, and enjoy!
Tips and tricks
Finely grate your onion. - I like to use my fine grater to grate the onion into the breadcrumbs. This leaves the onion very fine, almost like onion water. This ensures smoother meatballs without larger pieces of onion.
Let the breadcrumb mixture fully saturate. - Letting the gluten-free breadcrumbs become soft and mushy is what you want. This will help it incorporate better without leaving little hard pieces of bread in your meatballs
Mix by hand. - Meatballs need to be mixed gently to help keep them from stiffening up from overworking the meat. Using your hands is messy, but you'll easily be able to tell once the meats have combined with the rest of the ingredients much better than using a fork or other utensil.
Thicker or thinner gravy. - The gluten-free gravy that goes with these Swedish meatballs can be thickened or thinned to your liking. If you like a thicker gravy, be sure to use arrowroot starch or cornstarch to thicken it. I prefer the texture using potato starch, but it can take longer for potato starch to thicken the sauce.