Gluten Free Swedish Meatballs Recipe

Gluten Free Swedish Meatballs


  • 1 tablespoon olive oil
  • ½ cup minced sweet onion, divided
  • 1 lb 80 percent lean ground beef
  • 1 lb ground pork
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¾ teaspoon granulated garlic, divided
  • 1½ tablespoons chopped fresh parsley
  • Dash ground clove
  • 2 teaspoons Worcestershire sauce
  • 2 eggs
  • 1 tablespoon butter
  • 3 cups low-sodium beef broth
  • 1 cup milk or light cream
  • 3 tablespoons cornstarch


  1. Preheat the oven to 375 degrees.
  2. Place the onion and the oil in a small saucepan over medium heat. Sweat the onions until they are translucent and soft.
  3. Combine the meat, salt, pepper, cinnamon, nutmeg, ½ teaspoon granulated garlic, parsley and clove along with the Worcestershire sauce and eggs.
  4. Add half of the cooked onions and combine everything, breaking up the meat and working everything together with your hands.
  5. Scoop the mixture by the rounded teaspoon full and form small meatballs. Place the meatballs in a large skillet.
  6. Brown the outsides of the meatballs in the skillet over medium-high heat.
  7. Transfer the browned meatballs to a baking dish and bake them for 30 to 35 minutes, or until they reach 165 degrees in the center.
  8. Drain the cooking fat from the skillet. Melt the butter in the skillet, then add the beef broth, ¼ teaspoon of garlic powder and the remaining minced onion.
  9. Heat the mixture over medium heat until it starts to simmer, about 5 minutes.
  10. Whisk the cornstarch into the milk, then pour the whole thing into the pan.
  11. Continue whisking non-stop while the mixture returns to simmering, about another 5 minutes.
  12. Pour the sauce over the meatballs and serve.


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