Gluten Free Swedish Meatballs

These gluten free swedish meatballs are one of my favorite comfort food recipes. They’re tender, flavorful, and smothered in a rich creamy sauce that you won’t believe is gluten free.

If you’ve been missing swedish meatballs since going gluten free, this recipe is for you. It tastes just like the classic version, maybe even better.

The meatballs are made with a mix of beef and pork, which gives them a really nice flavor and keeps them juicy. They’re seasoned with warm spices that make the whole kitchen smell amazing.

And the cream sauce comes together right in the same pan. It’s silky, savory, and absolutely perfect spooned over mashed potatoes or egg noodles.

The whole thing takes under 45 minutes from start to finish, so it’s totally doable on a weeknight. Let me walk you through it.

Why You’ll Love This Recipe

One Skillet, Less Cleanup – You brown the meatballs and build the cream sauce all in the same pan, which means more flavor in every bite and fewer dishes to wash after dinner.

That Cream Sauce Is Absolutely Dreamy – The rich combo of beef broth, heavy cream, tamari, and Dijon mustard creates a velvety sauce that clings to every meatball and makes you want to lick the skillet clean.

Perfect Comfort Food for Cold Nights – Tender meatballs simmered in a warm, creamy sauce and served over mashed potatoes is the kind of cozy, filling dinner that makes everyone at the table happy.

The Beef and Pork Combo Makes All the Difference – Using both ground beef and ground pork gives these meatballs a richer, more complex flavor and a softer texture that you just cannot get from using one meat alone.

Ingredients

For the Meatballs

• 1 lb Ground Beef
• 1/2 lb Ground Pork
• 1/3 cup Gluten Free Panko Breadcrumbs
• 1/4 cup Whole Milk
• 1 Egg
• 1/4 cup Yellow Onion (finely grated)
• 1/2 tsp Garlic Powder
• 1/4 tsp Ground Allspice
• 1/4 tsp Ground Nutmeg
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Olive Oil

For the Cream Sauce

• 3 tbsp Butter
• 3 tbsp Gluten Free All-Purpose Flour Blend
• 2 cups Beef Broth (gluten free)
• 1 cup Heavy Cream
• 1 tbsp Tamari (gluten free soy sauce)
• 1 tsp Dijon Mustard
• Salt and Pepper (to taste)
• Fresh Parsley (chopped, for garnish)

How to Make

Step 1

In a small bowl, combine the gluten free panko breadcrumbs and milk. Let it soak for 5 minutes until the breadcrumbs absorb the liquid.

Step 2

In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, grated onion, garlic powder, allspice, nutmeg, salt, and black pepper. Mix gently with your hands until just combined. Roll the mixture into about 24 meatballs, roughly 1 1/2 inches each.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them every minute or so, for about 5 to 6 minutes total until golden on all sides. They do not need to be cooked through. Transfer to a plate.

Step 4

In the same skillet, reduce heat to medium and add the butter. Once melted, sprinkle in the gluten free flour blend and whisk constantly for about 1 minute to cook out the raw flour taste.

Step 5

Slowly pour in the beef broth while whisking continuously to prevent lumps. Add the heavy cream, tamari, and dijon mustard. Stir well and bring the sauce to a gentle simmer.

Step 6

Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer on low for 15 to 18 minutes, stirring gently once or twice, until the meatballs are cooked through and the sauce has thickened.

Step 7

Taste the sauce and adjust with salt and pepper as needed. Garnish with fresh parsley and serve over mashed potatoes or gluten free egg noodles.

Helpful Tips

Soak the Breadcrumbs First

Don’t skip the step where you soak the gluten free panko in milk. This is called a panade, and it’s what keeps the meatballs soft and tender on the inside instead of dry and dense.

Give it the full 5 minutes so the breadcrumbs absorb all the milk. You want a paste-like texture, not dry crumbs sitting in liquid. If your gluten free panko absorbs the milk faster than regular panko, that’s totally normal.

Once it looks like a thick, mushy mixture with no liquid pooling at the bottom, it’s ready to go into the meat.

Don’t Overwork the Meat

When you’re mixing everything together, use your hands and gently fold the ingredients until they’re just combined. You should still see a slightly uneven texture, and that’s fine. If you squeeze and knead it like dough, the meatballs will come out tough and rubbery.

Same thing goes for rolling them into balls. Lightly roll them between your palms without pressing too hard. They should hold their shape but still feel soft, not packed tight like a snowball you’re about to throw.

If the mixture feels sticky, wet your hands with a little cold water before rolling each batch. It makes a huge difference.

Brown the Meatballs in Batches

It’s tempting to throw all 24 meatballs into the skillet at once, but if you crowd the pan they’ll steam instead of brown. You want that golden crust on the outside because it adds a ton of flavor to both the meatballs and the sauce later.

Work in two or three batches and give each meatball a little breathing room in the pan. Turn them gently with tongs every minute or so to get an even color on all sides.

Don’t worry about cooking them all the way through at this stage. They just need a nice sear on the outside. They’ll finish cooking later when they simmer in the cream sauce.

You Might Also Like

• Gluten Free Classic Italian Meatballs
• Gluten Free Fluffy Dinner Rolls
• Gluten Free Homemade Potato Gnocchi
• Gluten Free Mac & Cheese
• Gluten Free Chicken Pot Pie

Frequently Asked Questions

Can I use all beef instead of a beef and pork mix?

You can, but the pork is what makes these meatballs extra tender and juicy. All-beef meatballs will still taste good, but they tend to be a bit denser and less smooth in texture.

If you don’t eat pork, ground turkey or ground chicken also work as a substitute for the pork portion. Just keep in mind the flavor will be a little lighter.