Gluten-Free Swedish Meatballs (Dairy-Free)

These Gluten-Free Swedish Meatballs are tender and flavorful, smothered with a savory, creamy gravy. This classic dish is a warm and comforting meal that can be made with beef or a combination of beef and pork. It’s delicious served over mashed potatoes.

This hearty dish would be perfect for family dinners or special gatherings!

For another classic recipe made gluten-free and dairy-free, be sure to try my Gluten-Free Beef Stroganoff.

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Ingredients

5 slices of gluten-free bread
3/4 cup of almond milk
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons brown sugar
2 teaspoons sea salt
1/4 teaspoon pepper
2 lbs ground beef or 1 lb ground beef and 1 lb ground pork
2 large eggs

Gravy:
2 tablespoons ghee or dairy-free butter
1/4 c. gluten-free flour
1 1/2 cups gluten-free beef broth
1 cup almond milk
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon sea salt
fresh parsley for garnishing
Optional: 1/4 teaspoon nutmeg

Instructions

• Cut the crust off of the gluten-free bread and then cut it into small pieces. Place the cut bread in a small bowl and stir in the almond milk, coating all the bread with the milk. Let sit for 5 minutes.
• In a large bowl, add the soaked bread and use a meat masher or large spoon to mash the bread. Add onion powder, garlic powder, brown sugar, salt, and pepper to the bowl and mix together with the bread mixture.
• Add in the ground beef and eggs and mix until completely combined.

Preheat oven to 400°. Use a cookie scoop (around 2 tablespoons) to dip out meatballs and place on a sheet pan. Bake for 20-25 minutes or until baked through.

Gravy instructions

• Melt ghee or dairy-free butter in a Dutch oven over medium heat. Once melted, stir in the gluten-free flour and cook for 2 minutes, stirring constantly.

• Slowly add beef broth, stirring constantly. Next, slowly stir in the almond milk. Then add Worcestershire sauce, brown sugar, and salt. Stir frequently as the gravy thickens. This should take around 8-10 minutes.
• Once the gravy is thickened, add the meatballs. Lower the heat to low and warm the meatballs in the gravy for 10-20 minutes.
• Serve over Dairy-Free Mashed Potatoes.

Storage

Any leftovers can be stored in a covered dish in the refrigerator for 4-5 days.

It can also be frozen in a freezer zipper bag for 2-3 months. To thaw, place it in the refrigerator overnight.

To reheat, place in a saucepan and heat over medium-low until heated through. If needed, add a small amount of almond milk for more gravy.

Tools used with this recipe

Amazon Affiliate links – See all my Kitchen Favorites here.

Meat masher – this tool is so handy for mashing anything from avocados to breaking up ground meat as it cooks.
Cookie scoop – I use Pampered Chef scoops, but this one is the same size that I used with this recipe.
Sheet Pan – These are my favorite baking pans.
Dutch Oven – This is the one in my photos above. It’s a little on the pricey side but will last for generations.