Easy Gluten-Free Swedish Meatballs (No Frying!)

Making authentic gluten-free Swedish meatballs with gravy does not have to be complicated or time-consuming! This easy, no-fuss recipe uses a hands-off oven baked method for browning the meatballs (no messy frying). Additionally, gluten-free quick oats acts as a binder for the meat, meaning these Scandinavian meatballs are made without breadcrumbs and requires no speciality ingredients!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400℉. In a large mixing bowl lightly whisk the egg. Add the oats, onions, Worcestershire, nutmeg, allspice, garlic powder, and salt. Stir to combine.

Step 2

Mix in the ground beef and ground pork. You can use a wooden spoon, but at this point I find mixing with my hands uniformly combines the mixture better.

Step 3

Shape into smaller 1½-inch balls, or a leveled 1½ tablespoon medium cookie scoop. You should have about 20 meatballs. To do this quickly, I portion out all the meat, place on the baking sheet, then go back to roll into even balls, and space 1-inch apart.

Step 4

Bake for 12-15 minutes, or until the internal temperature reaches 160℉. While the meatballs are baking, prepare the gravy.

Step 5

In a large, deep skillet add the butter, GF flour, salt, and pepper. Heat over medium heat and whisk continuously until the mixture turns golden brown, about 2 minutes.

Step 6

Slowly whisk in the beef broth, until no lumps remain. Continue to whisk and allow the broth to come to a simmer and thicken.

Step 7

Whisk in the Worcestershire, nutmeg, and half and half. Taste adjust seasonings to taste. Keep on low heat, stirring occasionally, until the meatballs are done.

Step 8

Transfer the baked meatballs to the gravy. Stir to combine and then serve over mashed potatoes.

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