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Gluten-Free Swedish Meatballs

The Goods
  • Meatballs:
  • 1/4 cup crushed crispy rice squares cereal
  • 2 tablespoons milk
  • 1 egg, slightly beaten
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons finely chopped onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black medium grind pepper
  • 1 pound ground beef
  • Creamy Sauce:
  • 3 tablespoons Fleischmann's® Corn Starch
  • 1-3/4 cups gluten-free beef broth
  • 1/4 teaspoon garlic powder
  • 1/3 cup sour cream

All the goodness of Swedish meatballs, without the gluten.

26 to 28 meatballs
Prep Time:
30 min
Bake Time:
12 to 15 minutes
Chill Time:
20 minutes
Total Time:
1 h 5 min
Make Good is Easy


Combine all ingredients and blend well. Cover and refrigerate 20 minutes (or longer).

Shape meat mixture into 1-inch balls, using moistened hands or a small scoop.  Place meatballs on baking sheets with sides that have been sprayed with cooking spray. Bake at 400°F for 12 to 15 minutes.

Make the Creamy Sauce while the meatballs bake.

Creamy Sauce:

Mix the corn starch, beef broth and garlic powder in a large skillet.  Stir thoroughly to mix corn starch into the broth before turning on heat.  Bring to a simmer over medium-high heat, stirring gently until sauce thickens.  Remove from heat and let cool 1 to 2 mintues.  Stir in sour cream.  Add baked meat balls.  Simmer over low heat for 5 to 10 minutes. 

Sauce and meatballs can also be ladled over gluten-free noodles, rice or mashed potatoes.


Recipe Note:  If using a gluten-free beef base to make the beef broth, mix 2 teaspoons of base with 1-3/4 cups cold water; then add corn starch.  (Don't use hot water or the corn starch will lump!)





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