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These gluten-free Swedish Meatballs and gravy are the ultimate comfort food, made with pantry and freezer staples! A flavorful blend of ground pork, warm spices, and a creamy dairy-free gravy make this dish a winner for the whole family.
Why You'll Love This Gluten-Free Swedish Meatball Recipe
If you’ve ever been to IKEA, you know that the best part of the trip is lunch in their cafeteria, and the thing to get is their meatballs! The gravy, the jam- totally irresistible! However, this amazing meal is not dairy or gluten-free, so I decided to recreate them at home.
The result? I can't get over how much these taste like the IKEA Swedish meatballs! The only difference is that they are completely gluten-free, dairy free, and Whole30 friendly. Serve them over gluten-free pasta, veggie noodles, or mashed potatoes for a satisfying meal!
Don't forget a side of lingonberry jam for that authentic Swedish experience!
Why Pork?
Pork is budget-friendly and packed with protein so it's a great option for creating these tender and juicy meatballs. I love keeping different cuts of pork in my freezer because it is so versatile when it comes to prep methods and seasoning opportunities.
My kids love anything made with pork, so that is another reason why I always keep it on hand. Plus, it's easy to season and pairs beautifully with the rich and creamy gravy.
Ingredients You’ll Need
You only need a few simple ingredients to create these delicious meatballs and gravy:
Meatballs
- Ground pork: This is the base for tender, flavorful meatballs. If you prefer a lighter option, you can substitute it with ground turkey. Half ground beef, half ground pork is also delicious!
- Onion: Finely diced for added sweetness and moisture. If you're short on time, swap it for 1-2 teaspoons of onion powder.
- Egg yolk: Helps bind the meatball mixture together.
- Almond flour: A gluten-free alternative to breadcrumbs, providing structure and a subtle nutty flavor.
- Garlic powder: Adds savory depth without overpowering the meatballs.
- Nutmeg & allspice: These warm spices give the meatballs their signature Swedish flavor.
- Sea salt and black pepper
Gravy
- Ghee or vegan butter
- Tapioca flour: A gluten-free thickener that replaces traditional flour. (I recommend Bob's Red Mill for consistent results.)
- Chicken or beef broth: Adds richness and depth to the gravy. Choose chicken broth for a lighter taste or beef broth for a heartier flavor.
- Coconut aminos: A Paleo-friendly substitute for soy sauce, adding a hint of umami and sweetness.
- Coconut milk or cream: Provides creaminess while keeping the gravy dairy-free. Use full-fat coconut milk for a richer texture.
- Lemon juice: Brightens the sauce and acts as a dairy-free "sour cream" element when combined with the coconut milk.
- Ground Nutmeg
- Arrowroot powder: Mixed with water to create a slurry that thickens the sauce.
- Salt to taste: Adjust as needed to balance flavors.
For exact ingredient amounts, see the full printable recipe card below.
How to Make Gluten-Free Swedish Meatballs
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix all the meatball ingredients together until well combined.
Step 2: Use a cookie scoop to form 12 evenly sized meatballs. Place them on the baking sheet and bake for 20 minutes.
Step 3: While the meatballs bake, heat the ghee in a frying pan over medium heat. Add the tapioca flour, stirring until it forms a paste and begins to bubble.
Step 4: Whisk in the broth and coconut aminos, letting the mixture simmer over low heat while you prepare the sour cream substitute.
Step 5: Combine the coconut cream and lemon juice in a small bowl to create a tangy "sour cream."
Step 6: Stir the mixture into the pan along with nutmeg and salt. Continue whisking for 1-2 minutes.
Step 7: Mix the arrowroot powder and water to create a slurry. Add it to the pan, stirring until the sauce thickens.
Step 8: Add the baked meatballs to the gravy, letting them simmer together for a few minutes. Serve your meatballs over your favorite pasta, mashed potatoes, cauliflower rice, or spiralized veggie noodles. Top with parsley if desired and enjoy!
Expert Tips
- Add a pinch of cayenne pepper or red pepper flakes to the meatball mixture to add some spiciness.
- A cookie scoop helps create evenly sized meatballs for even cooking.
- The combination of nutmeg and allspice gives these meatballs their signature flavor-don't skip them!
- To make ahead, prepare the meatball mixture and gravy in advance, then combine and reheat before serving.
Serving Tips
These gluten-free meatballs can be served with a variety of sides. Here are some suggestions to try:
- Pasta: Any gluten-free noodles like tagliatelle, penne, or fusilli work well to soak up the gravy.
- Mashed Potatoes: Mashed potatoes provide a creamy, classic, and hearty base that pairs perfectly with the rich flavors.
- Cauliflower Rice: A light, Whole30, and Paleo-friendly option that keeps the meal grain-free.
- Zucchini Noodles: Spiralized veggie noodles add a low-carb, nutrient-packed twist.
- Rice or Quinoa: Serve the meatballs over fluffy white rice or protein-rich quinoa for a filling, gluten-free option.
- Vegetables: Serve with a side dish of sweet potatoes, everything roasted potatoes, or this broccoli cauliflower salad.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the meatballs and gravy over low heat in a skillet, adding a splash of broth or coconut milk if needed to loosen the sauce. For freezing, cook the meatballs without the gravy and store them in a sealed container for up to 3 months.
When ready to serve, thaw the meatballs and prepare the gravy fresh for the best results.
Recipe FAQs
You can substitute almond flour with gluten-free breadcrumbs for a similar texture, or try cassava flour for another gluten-free flour option that's also nut-free.
Yes! This recipe works well with ground chicken or a mix of pork and beef for extra richness.
For a Paleo-friendly swap, use a splash of coconut aminos and a bit of balsamic vinegar.
Absolutely! Use cauliflower rice or mashed potatoes for serving and make sure your coconut milk is unsweetened.
If the gravy is too thick, simply whisk in a splash of broth or coconut milk a little at a time until you reach your desired consistency. If the gravy is too thin, mix 1 teaspoon of arrowroot powder with 2 teaspoons of water to create a slurry, then stir it into the gravy over low heat until it thickens.
More Meatball Recipes
Easy Gluten-Free Swedish Meatballs (with Gravy)
Ingredients
Meatballs
- 1 lb ground pork
- ⅓ cup finely diced onion
- 1 egg yolk
- ¼ cup almond flour
- ½ tsp garlic powder
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ tsp sea salt
- ¼ tsp black pepper
Gravy
- 2 tbsp ghee, or vegan butter for dairy allergies
- 2 tbsp tapioca flour, can sub arrowroot powder
- 2 cups broth , chicken or beef will work
- 2 tbsp coconut aminos
- 1 cup coconut cream (or the thick part of a can of full fat coconut milk)
- 1 tbsp lemon juice
- ¼ tsp nutmeg
- ½ tsp sea salt
- fresh chopped parsley, for serving (optional)
- 1 tbsp arrowroot powder
- 2 tbsp water
Instructions
- Preheat your oven to 400. Line a rimmed baking sheet with parchment paper for easy cleanup. Mix all of the meatball ingredients together and form into 12 balls. Place them on the baking sheet and bake for 20 minutes.
- While the meatballs are baking, melt the ghee in a large skillet over medium heat. Add in the tapioca flour and use a whisk to stir it until it forms a smooth paste and and begins to bubble. Add in the broth and coconut aminos and whisk well. Let it simmer over medium low heat while you make the "sour cream".
- Combine the coconut cream (or coconut milk) and lemon juice in a small bowl and mix well. Add the mixture to the pan along with the nutmeg and salt, and whisk to combine. Continue to stir over medium heat for 1-2 minutes. Stir the arrowroot and water together to create a slurry. Pour it into the pan and stir while it bubbled and thickens. When the meatballs are done, remove them from the baking sheet (leaving the fat behind) and add them to the pan with the gravy. Let it simmer until you are ready to serve.
- Serve over gluten free pasta, rice, veggie noodles, or mashed potatoes and top with parsley, if desired. Enjoy!
Notes
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- Add a pinch of cayenne pepper or red pepper flakes to the meatball mixture to add some spiciness.
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- To air fry the meatballs instead of baking, preheat to 400 and cook the meatballs in an even layer for 12 minutes or until browned and cooked through.
-
- A cookie scoop helps create evenly sized meatballs for even cooking.
-
- The combination of nutmeg and allspice gives these meatballs their signature flavor-don't skip them!
-
- To make ahead, prepare the meatball mixture and gravy in advance, then combine and reheat before serving.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Very yummy. I doubled the recipe and added 1/4 cup grainy mustard. The whole family loved it.
I doubled the recipe and served with mashed potatoes and sweet peas because my husband and son both love IKEA. My husband literally moaned in pleasure the entire time he ate LOL, and my doubling the recipe did not last as long as I had hoped. Definitely a winner!
LOL glad you loved it!
These are a win!! 2nd time making them! Flavorful and moist! Thank you Mary!
Hi Mary
We love these meatballs. I am baking a batch for a new mom and don’t have tapioca flour.(We are out of town) Would corn starch work?
Hi! Yes it should work!