Swedish Meatballs (Gluten-free)

Posted by Stephanie Meyer on Dec 29, 2010 at 2:21pm

swedish meatballs

Swedish meatballs make a scrumptious main dish or festive party appetizer – your call. Tender, fragrant with allspice and nutmeg, and bathed in a lightly creamy sauce, everyone goes wild for them. Only you need to know that they’re not complicated to make, and as a bonus, they’re pretty cheap eats, too.

If you serve the meatballs for dinner, make sure to offer a mountain of fluffy mashed potatoes alongside. (I offer a gluten-free adaptation below – and pictured!)

If you serve the meatballs as an appetizer, make them no more than 1-inch in diameter. I like them even a bit smaller so they can be neatly skewered with a toothpick.


For another New Year’s Eve appetizer idea, see the gougeres (aka cheese puff pastry) recipe I posted at Dara & Co./Minnesota Monthly magazine this week. Easy, do-ahead, and utterly addictive! Serve them hot and cheesy from the oven, or cool to room temperature – lovely with a glass of wine.

Swedish Meatballs
Adapted from a recipe by Alton Brown for Food Network
Serves 4 as a main course, or makes 30 1-inch meatballs

Stephanie’s note: The original recipes calls for 1/4 tsp. of allspice, but I find 1/8 tsp. much more to my liking. I have also prepared the recipe with all beef, very tasty.

2 slices fresh white bread
1/4 cup milk
4 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

* Gluten-free: Use gluten-free bread for the breadcrumbs; I used Udi’s white, worked well. For the gravy, skip the flour and whisk 2 Tbsp. of cornstarch into the cold beef broth. Once the meatballs are cooked, whisk the cornstarch mixture into the pan until the sauce begins to thicken. Continue as directed.

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Older Comments

  1. By FreshTartSteph on April 23, 2013 at 6:42PM


  2. By Anonymous on April 23, 2013 at 5:10PM

    I've used brown rice cereal (popped) $1 a bag @ Walmarts. "chop" coursely in processer. freeze extras. great for meatloaf, coatings, etc.

  3. By Anonymous on December 26, 2012 at 9:15AM

    Just wondering but will marrgarine work just fine too?

  4. By FreshTartSteph on January 7, 2011 at 5:30AM

    I think kids in particular love them - my son goes WILD for them, top 5 for sure. They sure sound extra-good in the frigid weather! I need to make another batch myself. Brrr. And thanks!

  5. By Brenda @ a farmgirl’s dabbles on January 6, 2011 at 6:57PM

    Funny, I have been craving some Swedish Meatballs lately. I was thinking to just make a little trip to IKEA with my 3 YO for some, but these look much lovelier. I'll be making these soon, as my whole family loves them.

  6. By FreshTartSteph on January 2, 2011 at 4:21PM

    Thanks Beth! Sweet that you grew up eating both - they stand the test of time, for sure. Good memories. Happy New Year!

  7. By Beth Blair on January 2, 2011 at 7:20AM

    Steph, these sound amazing! My mom used to make Swedish Meatballs and cheese puffs when I was growing up - they were my favorite. I'm going to give this recipe try.