Gluten Free Swedish Meatballs
With a rich, savory cream sauce, these gluten free Swedish meatballs are just as good as Ikea, but they're safely GF. Serve them over rice or gf egg noodles for a complete, delicious meal!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small onion
- 3 egg yolks (at room temperature)
- 1/2 cup milk (at room temperature)
- 1 cup panko-style gluten free bread crumbs ((homemade or store-bought; See Recipe Notes))
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 pound ground pork ((See Recipe Notes))
- 1 pound 90% lean ground beef ((See Recipe Notes))
- 2 tablespoons unsalted butter
- 3 tablespoons basic gum-free gluten free flour blend ((See Recipe Notes))
- 1 tablespoon gluten free soy sauce or tamari
- 1/2 teaspoon apple cider vinegar
- 3 cups chicken stock
- 3 tablespoons heavy whipping cream
- Fresh flat leaf parsley (chopped)
- Fluffy white rice or gluten free egg noodles
Instructions
- 1
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.
- 2
Peel and grate the onion on a standard size cheese grater. Squeeze out the excess moisture.
- 3
In a large bowl, place the egg yolks, milk, bread crumbs, prepared grated onion, salt, pepper, and allspice, and mix to combine well.
- 4
Break up the ground pork and ground beef with your hands, so it’s a bit loose, and add it to the bowl. With a large mixing spoon, mix everything together gently but completely, taking care not to squeeze the meat too much.
- 5
Using a small spring-loaded ice cream scoop or wet hands, portion the meatball mixture into golf ball-size balls and place on the prepared baking sheet about 1-inch apart from one another.
- 6
Shape gently with wet fingertips to ensure that the balls are relatively round.
- 7
Place the baking sheet in the center of the preheated oven and bake for about 20 minutes or until firm to the touch and at least 160°F in the center when probed with an instant read thermometer. Remove the meatballs from the oven.
- 8
Place a large sauté pan over medium-high heat and melt the butter. Add the flour blend and cook, whisking constantly, until it has begun to thicken and brown very slightly and smells nutty (about 1 minute).
- 9
Add the soy sauce and vinegar, whisking constantly. The mixture will bubble up.
- 10
Add the chicken stock slowly, whisking constantly; bring to a simmer and cook until the sauce has begun to thicken (about 6 minutes). This isn’t a very thick gravy.
- 11
Finish by adding the cream, whisking constantly. Return the mixture to a simmer.
- 12
Add the cooked meatballs to the sauce and cook until heated through, or place the meatballs on a plate and pour the hot sauce over the meatballs.
- 13
Sprinkle the meatballs with the chopped fresh parsley and serve hot with optional white rice or noodles.