These easy gluten free Swedish meatballs are tender, flavorful, and smothered in a rich, dairy-free gravy. Made without the top allergens, they’re the perfect cozy dish for a family dinner or holiday gathering.
Last Christmas, I wanted an easy, make-ahead dish that felt cozy yet special. Something other than the usual roasted turkey or ham. After some thought, I decided to tap into my Swedish heritage and make traditional Swedish meatballs with an allergy-friendly twist!
Traditional Swedish meatball recipes usually include wheat breadcrumbs, eggs, butter, and milk, but I needed to make them work for our gluten, dairy, and egg-free needs.
I created this version that checks all my boxes: special enough for a holiday dinner, easy to prep ahead and keep warm in a slow cooker, allergy-friendly, and delicious!
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Ingredients
Here is what you'll need to make Swedish meatballs gluten free and without other common food allergens:
For the meatballs
- Lean ground beef (choose 80/20 fat content for best results)
- Ground pork
- Gluten free bread crumbs (I use these from Good & Gather)
- Dairy free milk (I used oat milk but any milk that is safe for you will work well)
- Onion powder
- Garlic powder
- Brown sugar
- Salt
- Ground black pepper
- Nutmeg
- Allspice
For the sauce
- Gluten free beef broth
- Dairy free milk (oat milk or any other dairy free milk will work)
- Dairy free margarine
- Gluten free flour (I like Bob's Red Mill 1 to 1 baking flour)
- Dijon mustard
- Nutmeg
- Salt
- Pepper
See the recipe card for quantities.
Instructions
You will love how easy these Swedish meatballs are to make! Following are the instructions on how to make the meatballs (including how to freeze for later) and the sauce for serving.
For the meatballs
Step 1: Preheat the oven to 400°F. Measure the breadcrumbs into a bowl and mix with the dairy-free milk. Set aside.
Step 2: Combine the remaining meatball ingredients in a large bowl. Add the breadcrumb and milk mixture and mix everything until fully incorporated. You can use your hands or a stand mixer works well, too!
Step 3: Form the mixture into balls about 2 tablespoons each (or if weighing, between 1-1.5 ounces). (A small cookie scoop works well for this job!) Place on a baking sheet being sure they are not touching each other.
Step 4: Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 20 minutes.
💡TIP: To make the sauce even more flavorful, save the fat drippings from the pan after cooking the meatballs. Immediately after baking while the drippings are still hot, pour them into a glass measuring cup and measure ¼ cup. If you don’t have enough, you can make up the difference by adding dairy-free margarine or another fat or oil.
For the sauce
Step 1: In a large skillet over medium heat, melt the dairy free margarine (or use reserved fat drippings as mentioned above).
Step 2: Sprinkle ¼ cup gluten-free flour over the margarine and whisk together, stirring for about a minute.
Step 3: Gradually add the beef broth to the mixture, whisking constantly until all of the flour/fat mixture is incorporated and has a smooth consistency.
Step 4: Next, stir in the dairy-free milk.
Step 5: Add the salt, pepper, nutmeg, and Dijon mustard to the mixture and stir well. Let the sauce simmer for 3-5 minutes until thickened.
Step 6: Add the cooked meatballs to the sauce and stir to combine.
💡Tip: If reheating the meatballs, cover the skillet and simmer for about 10 minutes until the meatballs are heated through and the sauce is warm and bubbly. If the sauce is too thick, add more broth or dairy-free milk to the desired consistency.
Substitutions
Missing an ingredient? Not avoiding the top 9 allergens? Here are some substitutions to make this recipe fit your needs.
Swap the proteins - Use all beef, a mix of beef and pork, or try ground turkey or chicken for a lower saturated fat option.
Breadcrumb Alternatives: If you don't have gluten free breadcrumbs, try rolled oats that have been ground slightly in a blender to create a finer texture. Another option is to grind up a couple of slices of dry gluten free bread.
Dairy Alternatives: If dairy isn't an issue, you can swap cow's milk for dairy-free milk and butter instead of margarine.
Equipment
You don’t need a lot of special kitchen equipment to make these meatballs, but here are a few tools that make it easier:
- Large Mixing Bowl: Ideal for combining all the ingredients evenly without overmixing. I love my Cuisinart stainless steel bowl set.
- Stand mixer: If you would prefer not to use your hands, a stand mixer works well.
- Baking Sheet: No need to line with parchment paper or grease the pan.
- Cookie Scoop or Spoon: A #40 cookie scoop holds about 2 tablespoons which is the ideal size for the meatballs making them about 1 ounce each (after baking).
- Meat Thermometer: Ensures the meatballs are fully cooked without guessing.
- Whisk: Essential for making smooth, lump-free sauce.
- Slow Cooker (Optional): Perfect for keeping meatballs warm during parties or gatherings.
Storage, Freezing, and Makeahead Tips
One of my favorite things about these meatballs is you can make ahead, freeze, and reheat so easily! Here are some tips:
Storage
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave until warmed through.
Freezing
These gluten-free Swedish meatballs freeze well, making them a great option for meal prep. Once baked, let them cool completely before transferring to an airtight container or freezer bag. You can store them in the freezer for up to 3 months.
The sauce texture is not as good after being frozen so I prefer to make the sauce when I'm ready to serve the meatballs.
Make-ahead tips
Whether you're prepping the meatballs a day or two in advance or reheating them from frozen, there are a few easy ways to get them warm and ready to serve. The convenience of make-ahead meatballs means less time in the kitchen and more time enjoying your meal!
Stovetop: Start by preparing the sauce in a large skillet over low heat. Add the frozen or refrigerated meatballs to the skillet, making sure they are evenly coated in the sauce. Cover and simmer gently for about 20 minutes, stirring occasionally, until the meatballs are heated through.
If reheating from frozen, allow extra time and stir occasionally to ensure even heating. If the sauce is too thick, add a bit more dairy-free milk to thin it out.
Slow Cooker: The slow cooker is an effortless way to reheat and keep meatballs warm for serving. Simply add the cooked meatballs and prepared sauce to the slow cooker, cover, and set it to low for 3-4 hours or until fully heated. This is a great option for parties or busy days when you want to prep ahead and let the slow cooker do the work.
Frequently Asked Questions
Swedish meatballs are smaller and typically seasoned with warm spices like allspice and nutmeg, giving them a distinct flavor compared to traditional Italian or American meatballs. They are served with a creamy gravy rather than a tomato-based sauce. While Italian meatballs often include garlic, Parmesan, and herbs, Swedish meatballs have a more subtle, comforting taste that pairs perfectly with mashed potatoes and lingonberry sauce.
From a dietitian’s perspective, Swedish meatballs can definitely fit into a balanced diet. No single food is inherently “good” or “bad”—it’s all about being mindful of portions and having a variety of foods!
To build a healthy meal around these gluten-free meatballs, add a grain or starchy vegetable like noodles or mashed potatoes. To round it out add a non-starchy vegetable like a mixed green salad or roasted green beans.
For a healthier twist, swap ground turkey or chicken in place of ground beef and pork. This reduces the saturated fat while still having the classic comfort food vibe.
Yes, you can! Eggs are usually incorporated into meatballs to act as a binder but you can make meatballs that don't fall apart without eggs. This recipe uses a mixture of bread crumbs and milk that work as a binder and add moisture. That means this recipe is eggless as well as gluten and dairy-free.
Serving suggestions
Swedish meatballs are best enjoyed with a variety of cozy side dishes. Traditionally, they’re served with mashed potatoes or noodles, both perfect for soaking up the rich, savory gravy.
For Christmas, I made these creamy dairy-free mashed potatoes in my Instant Pot—a simple, make-ahead option that’s perfect for effortless holiday hosting.
You can also serve them over gluten-free noodles or a grain like rice or quinoa. A side of roasted or steamed vegetables, such as green beans, carrots, or Brussels sprouts, adds color and balance to the meal.
Don’t forget the lingonberry sauce or this cranberry apple sauce for a touch of sweetness that complements the flavors perfectly.
A crisp green salad or pickled cucumbers can also add a refreshing contrast to the hearty dish (I made this pickled cucumber recipe for our Christmas dinner).
Related
Looking for other recipes like this? Try these:
📖 Recipe
Egg Free Swedish Meatballs Recipe (Top 9 Allergen-Free)
Ingredients
For the meatballs
- 1 pound ground beef (80/20)
- 1 pound ground pork
- ¾ cup gluten free breadcrumbs I use Good & Gather brand from Target
- ½ cup dairy free milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
- 1 dash allspice
For the sauce
- ¼ cup dairy free margarine or other fat - see notes below
- ¼ cup gluten free all purpose flour I use Bob's Red Mill 1 to 1 baking flour
- 2 cups gluten free beef broth such as Kitchen Basics
- 1 ½ cups dairy free milk such as oat milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ tablespoon lemon juice
- ⅛ teaspoon nutmeg
- 1 teaspoon Dijon mustard
Instructions
For the meatballs
- Combine the gluten free breadcrumbs and dairy-free milk in a small bowl.
- In a large bowl, combine the ground beef, ground pork, breadcrumb, and milk mixture, onion powder, garlic powder, brown sugar, salt, pepper, nutmeg, and allspice. Mix the ingredients well with your hands or a stand mixer until everything is combined.
- Form the meat mixture into 1.5-ounce balls or about 2 tablespoons each (a small cookie scoop works well) and place on a baking sheet, ensuring they do not touch each other.
- Bake at 400℉ for 20-25 minutes or until the internal temperature is 165℉. Set aside while making the sauce. If freezing for later, allow to cool and transfer to a freezer-safe container or gallon-sized freezer bag.
For the sauce
- In a large skillet, heat the dairy free margarine (or other fat - see notes below) over medium heat until melted/heated through.
- Sprinkle the gluten free flour over the melted margarine and whisk together until all the flour is incorporated into the fat. Cook for about 1 minute, stirring constantly.
- Gradually pour in the broth while whisking until it is all incorporated and smooth. Add the dairy-free milk and continue to whisk until incorporated. Heat the mixture until thickened.
- Add the salt, pepper, lemon juice, nutmeg, and Dijon mustard and stir well. When bubbling and thickened, add the meatballs and stir to combine the sauce and meatballs.
- Serve with mashed potatoes or cooked noodles and a side of lingonberries.
Notes
Nutrition
- Gluten Free Swedish Meatballs Recipe (Top 9 Allergen-Free) - February 2, 2025
- Cranberry Apple Sauce {Gluten Free, Top 9 Allergen Free} - November 9, 2024
- Chocolate Chip Cookies (Gluten Free, Dairy Free, Egg Free) - February 17, 2024
Questions? Comments? Drop them below! 👇