Gluten Free Swedish Meatballs with Gravy
Indulge in the rich, comforting flavors of Gluten-Free Swedish Meatballs with Gravy, a classic dish reimagined for gluten-free diets without sacrificing taste. Juicy, tender meatballs made from a blend of ground beef and pork are seasoned with warm spices like allspice and nutmeg, creating an authentic Swedish-inspired flavor. These homemade meatballs are browned to golden perfection and simmered in a luscious, creamy gravy made with gluten-free flour, beef broth, and a hint of Dijon mustard. Perfectly suited for weeknight dinners or special occasions, this recipe is easy to prepare in under an hour and pairs beautifully with mashed potatoes, gluten-free noodles, or steamed vegetables. Garnished with fresh parsley, this hearty dish is satisfying, wholesome, and guaranteed to impress.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.75 cup Gluten-free breadcrumbs
- 0.25 cup Milk
- 1 Egg
- 0.5 Yellow onion, finely grated
- 0.5 tsp Garlic powder
- 0.25 tsp Ground allspice
- 0.25 tsp Ground nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Unsalted butter
- 3 tbsp Gluten-free all-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce (gluten-free)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, gluten-free breadcrumbs, milk, egg, grated onion, garlic powder, ground allspice, ground nutmeg, salt, and black pepper. Mix until just combined, being careful not to overmix.
Use a scoop or your hands to form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet or plate.
Heat a large skillet over medium heat and melt 2 tablespoons of butter. Once the butter is melted, add the meatballs in batches, making sure not to overcrowd the skillet. Brown the meatballs on all sides, about 6–8 minutes per batch, then transfer to a plate. They do not need to be fully cooked at this stage.
In the same skillet, make the gravy by adding 1 tablespoon of butter. Once melted, whisk in the gluten-free flour and cook for 1–2 minutes until it forms a smooth roux.
Slowly pour in the beef broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2–3 minutes until it begins to thicken.
Stir in the heavy cream, Dijon mustard, and gluten-free Worcestershire sauce. Adjust seasoning with additional salt and pepper to taste.
Return the browned meatballs to the skillet, ensuring they are fully submerged in the gravy. Simmer on low heat for 10–15 minutes, or until the meatballs are cooked through.
Garnish with freshly chopped parsley and serve hot over mashed potatoes, gluten-free noodles, or steamed vegetables.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 11.7 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1744 mg | 37% | |
*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.
