Easy Gluten-Free Swedish Meatballs (No Frying!)

Name: Easy Gluten-Free Swedish Meatballs (No Frying!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European
Ingredients: 1 large egg; ¼ cup gluten-free quick-cooking oats; 2 tablespoons minced onions; 1 teaspoon gluten-free Worchestershire sauce (Lea & Perrin's Original recommended); ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon garlic powder; ¼ teaspoon salt; ½ pound ground beef (see recipe notes for double recipe); ½ pound ground pork (see recipe notes for double recipe); 5 tablespoons unsalted butter; 5 tablespoons gluten free all purpose flour; ½ teaspoon salt; ⅛ teaspoon ground pepper; 3 cups gluten-free beef broth; 1 ½ teaspoons gluten-free Worchestershire sauce; ½ cup half and half; mashed potatoes (for serving)

8 steps

Prep:15minCook:20min

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!

Updated at: Thu, 21 Nov 2024 11:52:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories537.7 kcal (27%)

Total Fat43.6 g (62%)

Carbs15.5 g (6%)

Sugars3 g (3%)

Protein30.6 g (61%)

Sodium789.6 mg (39%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1egg

large

¼ cupgluten-free quick-cooking oats

2 tablespoonsonions

minced

1 teaspoonworchestershire sauce

gluten - free, lea & perrin ' s original recommended

¼ teaspoonground nutmeg

¼ teaspoonground allspice

¼ teaspoongarlic powder

¼ teaspoonsalt

0.5 poundground beef

0.5 poundground pork

5 tablespoonsunsalted butter

5 tablespoonsgluten free all purpose flour

½ teaspoonsalt

⅛ teaspoonground pepper

3 cupsgluten-free beef broth

1 ½ teaspoonsworchestershire sauce

gluten - free

½ cuphalf and half

potatoes

mashed, for serving

Instructions

Meatballs

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.

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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