Gluten-Free IKEA-Style Swedish Meatballs
Recreate the magic of everyone's favorite IKEA-inspired dish with this hearty, flavorful recipe for Gluten-Free IKEA-Style Swedish Meatballs. Perfectly seasoned with warm spices like allspice and nutmeg, these tender meatballs are made with a blend of ground beef and pork, soaked gluten-free breadcrumbs, and a touch of milk for a soft, juicy bite. The star of the dish, however, is the rich, velvety gravy crafted from beef broth, heavy cream, and gluten-free soy sauce, enhanced with a hint of Dijon mustard for depth. Ready in under 45 minutes, this recipe is a perfect comfort food option for gluten-free eaters. Pair with creamy mashed potatoes or a side of gluten-free pasta for a truly satisfying dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Gluten-free breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 1 small Onion
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Olive oil
- 3 tablespoons Butter
- 2 tablespoons Gluten-free all-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Soy sauce (gluten-free)
Instructions
Finely chop the onion and set aside.
In a small bowl, soak the gluten-free breadcrumbs in milk until they are fully absorbed, about 5 minutes.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, onion, salt, pepper, allspice, and nutmeg. Mix thoroughly using your hands or a spatula until all ingredients are well incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a tray.
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches to avoid overcrowding, and cook until they are browned on all sides and cooked through, about 8-10 minutes. Remove them from the skillet and set aside, retaining the drippings in the pan.
In the same skillet, add butter and melt over medium heat. Whisk in the gluten-free flour and cook, stirring continuously, until the mixture turns a light golden color, about 2 minutes.
Gradually whisk in the beef broth, ensuring no lumps form. Stir until the sauce begins to thicken, about 5 minutes.
Mix in the heavy cream, Dijon mustard, and gluten-free soy sauce. Simmer for another 2-3 minutes, adjusting thickness with a little more broth if needed.
Return the meatballs to the skillet, coating them with the sauce. Simmer on low heat for an additional 5 minutes to heat through.
Serve the meatballs hot, drizzled with the creamy sauce, over mashed potatoes or with a side of gluten-free pasta.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 6829 mg | 297% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.6 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
