Yummy and gluten free Swedish meatballs made simpler with no added breadcrumbs, flour, milk or eggs.
Served with a classic Swedish meatball gravy.
This recipe isย very easy and relatively quick to make. I’ve never been a big fan of adding fillers to meatballs, not even for binding purposes. Not only do I find that they generally stick together just fine, but I actually tend to prefer the taste and texture without so I rarely bother!
Whether you’reย looking for a bit of change from the standard meatballs and tomato sauce or just miss that treat you used to have after a long Ikea shopping trip (let’s be honest, that’s the only place most of us have ever eaten theseย at! lol), you should mix it up a little and try making your own gluten free Swedish meatballs instead. I promise they’ll taste a lot better than in Ikea as well. ๐
Gluten free Swedish meatballs recipe:
Preparation time:ย 15 mins
Cooking time:ย 15 mins
Ingredients
For the meatballs:
- 250g minced pork
- 250g minced beef
- 1 onion
- 1 Tbsp dried dill
- 2 Tbsp finely chopped parsley
- 2 Tbsp finely chopped chives
- 1 tsp ground allspice
- Salt
- Black pepper
- Olive oil (or cooking oil of your choice)
Allspice substitute:
- 1/8 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp ground cloves
Yields 20 to 25 meatballs.
For the gravy:
- 30ml double cream (or dairy free alternative)
- 300ml water
- 1 beef stock cube (I used Kallo)
- Juice of half a lemon
- 1 Tbsp corn flour
- Black pepper
- 1 heaped Tbsp lingonberry or cranberry jam
Directions
For the meatballs:
- Chop the parsley, chive and onion very finely or blend to a paste.
- Add in a mixing bowl with the rest of the ingredients.
- With your hands, mash everything together until well blended.
- Grab a small handful of meat and roll it into a ball between your palms, squeezing and mashing it firstย to make sure itโs all sticking together properly. Set aside on a plate and repeat with the rest of the meat mixture.
- In a non stick pan, heat up a bit of oil on low/medium heat. Add the meatballs (you’ll probably have to do two batches) and cook for about 15 minutes or until cooked through, turning them around occasionally.
- Serve with gravy and more lingonberry/cranberry jam to dip in.
For the gravy:
- Put all gravy ingredients in a saucepan and turn the heat on low. For extra flavour, use the same pan you used to fry the meatballs (scrape any leftover meatball bits while keeping as much of the juices as possible).
- Stir continuously until the stock cube dissolves and the sauce thickens up – about 5 minutes. Don’t let the sauce reach boiling point to prevent the sauce from curdling.
Enjoy!
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