Gluten-Free Dairy-Free Swedish Meatballs with Flavorful Gravy Recipe

Introduction

These Swedish meatballs are tender, flavorful, and made with extra lean ground beef. The rich, creamy gravy sauce is both gluten-free and dairy-free, making this classic comfort food suitable for many dietary needs.

Ingredients

• 1 ½ lbs extra lean ground beef
• 1 ½ Tbsp arrowroot flour
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp allspice
• ¼ tsp ground nutmeg
• 1 egg
• 3 Tbsp coconut oil (or avocado oil)
• 1-3 Tbsp arrowroot flour (start with 1 Tbsp, add more if needed)
• 2 cups bone broth (beef or chicken broth)
• 1 cup coconut cream (or heavy cream)
• 1 Tbsp Worcestershire sauce
• 1 tsp soy sauce (or coconut aminos)
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 2 russet potatoes, boiled and mashed (optional)
• ¼ cup lingonberry jam (optional)

Instructions

1. Step 1: In a large bowl, add the ground beef and break it up with a spoon. Mix in arrowroot flour, garlic powder, onion powder, allspice, nutmeg, and the egg until evenly combined and crumbled.
2. Step 2: Use a spoon or cookie scoop to form the mixture into meatballs and set aside.
3. Step 3: Heat a skillet over medium-high heat with a bit of coconut oil. Add the meatballs in a single layer and cook them, browning each side. Flip carefully with a fork as needed.
4. Step 4: Once browned, transfer the meatballs to a plate lined with paper towels. Drain and scrape off any excess grease and bits from the skillet.
5. Step 5: Reduce heat to low. Add 3 Tbsp coconut oil and 1 Tbsp arrowroot flour to the skillet, whisking constantly. Remove from heat if it becomes too hot.
6. Step 6: Slowly pour in the bone broth, stirring frequently. The sauce will thicken gradually.
7. Step 7: Stir in the coconut cream, soy sauce, Dijon mustard, Worcestershire sauce, salt, and pepper. Let the sauce simmer until it reaches a gravy-like consistency, adding more arrowroot flour if needed to thicken.
8. Step 8: Return the meatballs to the skillet and heat through for 1-2 minutes.
9. Step 9: Serve hot with mashed potatoes and lingonberry jam if desired. Enjoy!

Tips & Variations

• For a richer sauce, use full-fat coconut cream or substitute with heavy cream if not dairy-free.
• Arrowroot flour works well as a gluten-free thickener, but you can also use tapioca starch.
• Lingonberry jam adds a traditional sweetness; you can substitute with blueberry or cranberry jam.
• Make meatballs smaller or larger depending on your preference, adjusting cooking time accordingly.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through, adding a splash of broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and cook the meatballs in advance. Store them separately from the sauce and combine when reheating for best texture.

Is there a substitute for arrowroot flour?

Tapioca starch or cornstarch can be used as alternatives to arrowroot flour for thickening the sauce, though arrowroot gives the best clarity and smooth texture.

Gluten-Free Dairy-Free Swedish Meatballs with Flavorful Gravy Recipe

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★★★★★

4.8 from 69 reviews

This recipe for Swedish Meatballs features extra lean ground beef shaped into meatballs and cooked until browned, then simmered in a creamy, flavorful gravy made with coconut cream and bone broth. Perfectly gluten-free and dairy-free, these meatballs bring traditional comfort food to a wholesome, allergen-friendly level. Serve them with mashed potatoes and lingonberry jam for an authentic Scandinavian experience.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Swedish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meatball Ingredients:

• 1 ½ lbs extra lean ground beef
• 1 ½ Tbsp arrowroot flour
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp allspice
• ¼ tsp ground nutmeg
• 1 egg

Sauce Ingredients:

• 3 Tbsp coconut oil (or avocado oil)
• 1–3 Tbsp arrowroot flour (start with 1 Tbsp, add more if needed)
• 2 cups bone broth (beef or chicken broth)
• 1 cup coconut cream (or heavy cream)
• 1 Tbsp Worcestershire sauce
• 1 tsp soy sauce (or coconut aminos)
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Serve It With:

• 2 russet potatoes, boiled and mashed (optional)
• ¼ cup lingonberry jam (optional)

Instructions

1. Prepare the Meatball Mixture: Add the ground beef to a large bowl and break it up with a spoon. Mix in the arrowroot flour, garlic powder, onion powder, allspice, nutmeg, and egg. Continue mixing until the mixture is evenly combined and crumbled into small pieces.
2. Form the Meatballs: Using a spoon or cookie scoop, roll the ground beef mixture into small meatballs. Repeat until all the mixture is used, setting the meatballs aside on a plate.
3. Brown the Meatballs: Heat a skillet over medium-high heat and add a bit of coconut oil. Place the meatballs in a single layer, cooking them until browned on each side. Flip gently with a fork to ensure even browning. Once browned, transfer the meatballs to a plate lined with paper towels to drain excess grease.
4. Prepare the Sauce Base: Drain and scrape off any leftover grease and bits from the skillet. Reduce heat to low and add 3 Tbsp coconut oil and 1 Tbsp arrowroot flour to the skillet. Whisk continuously to create a smooth roux, removing from heat briefly if it becomes too hot.
5. Add Broth and Thicken Sauce: Slowly pour in the bone broth while whisking constantly. The sauce will begin to thicken. Continue stirring until you reach a slightly thickened gravy consistency.
6. Finish the Sauce: Stir in the coconut cream, soy sauce, Dijon mustard, Worcestershire sauce, and salt and pepper. Allow the sauce to simmer gently until it thickens to your desired consistency. If the sauce is too thin, add a little more arrowroot flour gradually, cooking until thickened.
7. Combine Meatballs and Sauce: Return the browned meatballs to the skillet with the sauce. Heat for 1-2 minutes to warm through and meld the flavors.
8. Serve: Plate the Swedish meatballs with the creamy sauce alongside boiled and mashed russet potatoes and lingonberry jam for a traditional pairing. Enjoy your hearty, gluten-free, and dairy-free meal!

Notes

• Arrowroot flour is used as a gluten-free thickener and binder in this recipe; it can be substituted with cornstarch if preferred but avoid wheat flour to keep it gluten-free.
• Coconut cream adds richness and dairy-free creaminess, but heavy cream can be used if dairy is not an issue.
• The recipe can be made with either beef or chicken bone broth based on taste preference or availability.
• For a lower fat version, opt for leaner cuts of ground beef or substitute some beef with ground turkey or chicken.
• Lingonberry jam is traditional in Swedish cuisine but can be substituted with blueberry or cranberry jam if unavailable.
• Be careful when adding arrowroot flour to the sauce—too much can make it overly thick or gummy, so add gradually.
• This recipe serves well as leftovers and can be reheated gently on the stovetop.

Keywords: Swedish meatballs, gluten-free meatballs, dairy-free gravy, arrowroot flour, coconut cream, bone broth, comfort food, Scandinavian recipe