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!
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.
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.
½ pound ground beef, ½ pound ground pork
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.
Bake for 12-15 minutes, or until the internal temperature reaches 160℉. While the meatballs are baking, prepare the gravy.
Gravy
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.
5 tablespoons unsalted butter, 5 tablespoons gluten free all purpose flour, ½ teaspoon salt, ⅛ teaspoon ground pepper
Slowly whisk in the beef broth, until no lumps remain. Continue to whisk and allow the broth to come to a simmer and thicken.
3 cups gluten-free beef broth
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.
1 ½ teaspoons gluten-free Worchestershire sauce, ¼ teaspoon ground nutmeg, ½ cup half and half
Transfer the baked meatballs to the gravy. Stir to combine and then serve over mashed potatoes.
Notes
Double Recipe / Freezer Tips
Since the meat is usually sold in 1 pound packages, I double the meatball recipe and freeze half for a future dinner. To freeze the unbaked meatballs, place on baking sheet lined with wax or parchment paper. Once they are frozen solid, transfer to a ziplock freezer bag and freeze up to 3 months.When ready to serve place the frozen meatballs on a baking sheet and bake from frozen. You will need to add a few minutes to the baking time. To be sure they are baked through, check the internal temperature, which should read at least 160ºF.While the meatballs are baking, prepare the gravy and serve.
How to Reheat
When ready to serve again, it's best to reheat on the stove top over low heat. This way the meatballs and sauce can be stirred frequently and the heat is more controlled. Also, the sauce will thicken upon storing. Add additional milk or broth to thin out the gravy to your desired consistency.Since additional liquid will be added to thin the sauce, I recommend adjusting the seasoning to taste. I usually add a bit more salt, pepper, and small dash of nutmeg.