Gluten-Free Swedish Meatballs


All the goodness of Swedish meatballs, without the gluten.

-- Serves
SKILL LEVEL 26 to 28 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


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!)




Total Time
Chill Time 20 minutes
Bake Time 12 to 15 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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