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The finished and plated Gluten-Free Swedish Meatballs

Gluten-Free Swedish Meatballs

  • Author: Marie Bostwick
  • Yield: Makes 30-36 meatballs, approximately 8 servings. Cooked meatballs can be frozen for 3-4 months 1x

Ingredients

Scale

For the Meatballs:

  • 1 lb ground pork
  • 1 lb ground chicken
  • 1 cup gluten free panko bread crumbs (Kikkoman brand is my favorite)
  • ½ medium onion, grated
  • 2 T chopped fresh parsley, plus more for garnish
  • 1 egg
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp fresh ground pepper

For the Sauce: (Note: if serving all the meatballs at one time, double the sauce)

  • 4 T butter
  • 4 T Bob’s 1 to 1 Baking Flour (or other gluten free flour)
  • 2 C beef broth (check label to make sure it’s gluten free)
  • 1 T Worcestershire sauce (make sure it’s gluten free. I used Kroger brand)
  • 2 tsp Dijon mustard
  • ½ cup sour cream
  • Salt and pepper to taste
  • *Lingonberry sauce – Optional for serving

Instructions

  1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil.
  2. Add all the meatball ingredients – ground chicken, ground pork, bread crumbs, onion, parsley, egg, allspice, nutmeg, garlic powder, salt, pepper — to a large mixing bowl. Stir to combine and evenly distribute ingredients.
  3. Use your hands to form the mixture into balls of approximately 1 ounce, about the size of a ping pong ball. Place the meatballs onto the baking sheet, leaving some space between.
  4. Bake in the preheated oven for 20 minutes. Remove from oven. (If freezing any or all of the meatballs, allow to cool completely before placing in plastic zipper bags and freezing. Frozen meatballs will keep for 3-4 months. If serving all the meatballs at once, double the sauce recipe.)
  5. Make the sauce. Melt butter in a large, heavy bottomed skillet over medium heat. Sift or sprinkle flour into melted butter, whisking vigorously to create a thick roux. Whisk roux continuously for 3-5 minutes, until perfectly smooth and beginning to turn golden brown.
  6. Whisk the broth into the roux, a little at a time, creating a smooth sauce. Whisk in Worcestershire sauce, mustard, and sour cream. Add the cooked meatballs to the pan and stir to coat with sauce. Lower the heat. Allow the meatballs to simmer for about 3-5 minutes, as the sauce thickens slightly.
  7. Serve meatballs and sauce over rice, mashed potatoes, or gluten-free pasta, garnished with a sprinkle of chopped parsley, and with a generous spoonful of lingonberry sauce if using.

Find it online: https://mariebostwick.com/gluten-free-swedish-meatballs/