Clara Gluten Free

Swedish Meatballs

Let's be real here: of course this blog post is going to start with a reference to the American Standard of Swedish Meatballs, IKEA. And that reference is: we like to get stuff there every so often, and were deeply sad after going gluten-free that there would be no more IKEA food in our future. So, in good GF cook fashion, I adjusted the recipe (which, is incidentally posted all over the interwebs).

Swedish meatballs use both pork and beef, which gives them a springier texture, and use potatoes for a binder. Mostly GF already. The method was also quite straight-forward- not unlike making hamburgers- so it was quite easy to whip up. The main difference though? The cream gravy- not many Italian dishes have that! In general, I like making GF gravies more than when I was doing gluten ones- the flours are simpler to work with. When I first started, it was kind of a surprise. Now it's a bonus. 

Swedish Meatballs and Cream Gravy- serves 6
Note: For best results in the gravy, cook at least a few of the meatballs in a frying pan and use the drippings in the gravy. Alternatively, the gravy can be made from broth alone. 

1 lb lean hamburger meat
1 lb ground pork
2 eggs
1/4 c potato starch
2 medium potatoes, riced 
salt + pepper

1-2 cups chicken or beef broth
2 tbs potato starch
3-4 tbs half-and-half
salt + pepper

1- Preheat the oven to 400 F. Mix together meats, processing through your fingers until well combined. Add eggs and process again. Dust potato starch evenly over surface of meat, and process through your fingers to combine. Add the riced potatoes, process until even.

2- Form the meatballs into small, 1 to 1 1/2 tbs-sized meatballs. Preheat a lightly-greased frying pan on medium-heat. Set aside 10 meatballs for cooking in the frying pan. Bake the rest in the oven for 40-50 minutes on a sturdy broiler pan. Remove from oven when cooked through and golden brown. Salt and pepper to taste.

3- Cook the 10 meatballs in the frying pan until golden and cooked through, flipping occasionally. Remove from pan promptly. 

4- Deglaze the pan with the broth, bring to a boil. Allow to reduce for 10 minutes. Vigorously whisk in the potato starch until no lumps remain. Add the cream. Return to a boil and boil until thickened. Remove from heat. Stir in salt and pepper. Serve meatballs and gravy warm, with potatoes or noodles if desired. 


  1. This looks so good! How long start to finish did it take??

    1. Thanks! It took about 1 1/2 hours to make, but I was working with double quantities. I'd expect closer to an hour if you make it as-is. Hope that helps! :)

  2. Replies
    1. I was thinking potato would be good with the snappy texture of the meatballs (because the potato is so fluffy) and to soak up the gravy. And, I believe it's traditional for swedish meatballs to be served with potato. But if you prefer noodles- why not? :)

  3. aren't these like the ikea meatballs?

    1. Not unlike them- that was the plan :) After going GF, I couldn't eat IKEA meatballs, but that doesn't mean that I can't try to copy them! They are yummy... ;)