Swedish Meatballs (Free of Gluten, Grain & Dairy) | Chris Cooks

December 4, 2022

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The first time I made this for my family, my daughter asked, “What’s the difference between Swedish meatballs and Italian meatballs?” I thought for a few seconds and said, “Italian meatballs taste like summer, and Swedish meatballs taste like winter.”

Le Creuset Dutch Oven | Silverware | Wooden Spoon

Obviously this is a gross generalization. For my Italian meatballs, I always use basil in the sauce, and it just tastes like summer. Here, the parsley with the dijon and the nutmeg – man alive, it just feels so winter, to me. Maybe even a little Christmas, I dare say.

Whatever time of year it may be, this dish is comfort in a bowl. Tender meatballs, a rich mushroom gravy, set atop a heaping portion of mashed potatoes. Great for meal prep or week night meals, but special enough to be Sunday dinner as well. This version keeps out the dairy and grain, but has a flavor that will carry you through the coldest of days.

Swedish Meatballs - free from grain, gluten and dairy | Chris Loves Julia
Print Recipe
5 from 1 vote

Swedish Meatballs with Mushroom Gravy

Friendly to many food allergies, this take on the classic Swedish meatball uses simple substitutions, along with a few unique flavor tricks, to create something really special. Comfort in a bowl.
Course: Main Course
Keyword: beef, dairy free, gluten free, grain free, mashed potatoes, meatballs, mushrooms, pork, swedish


For the meatballs

For the gravy


Make the meatballs

  • Preheat oven to 425. In a large mixing bowl, combine all the meatball ingredients and mix by hand to combine well. Try not to overwork the meat, otherwise it will turn gummy. Just enough to fully mix the two types of meat and all the ingredients.
  • Form the meatballs to desired size. Grease a baking sheet lightly with olive oil then lay the meatballs on the sheet without touching one another. Bake in the oven until done (approximately 20 minutes on convection, 30 on standard)

Make the gravy

  • Heat a large pot on the stove over medium heat. Add the beef tallow and olive oil, then the mushrooms and shallots. Sauté for 5-7 minutes, until the mushrooms begin to color. Add 2 tbsp of potato starch and stir to absorb it into the mix evenly.
  • Add the stock, almond milk, and coconut cream. Stir to combine then turn up the heat and bring to a simmer. Allow the mix to cook a few minutes, stirring frequently.
  • Season with salt and pepper to taste.

Finish the dish

  • Add the cooked meatballs into the gravy. Mix 2 tbsp of potato starch with 2 tbsp water. Add 1/2 at a time, stirring to combine with the gravy. Bring the gravy to a boil, if it's thick enough then discard the remaining starch slurry. If you'd like it thicker, add it and stir again.
  • Serve over mashed potatoes, garnished with fresh chopped parsley.

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What do you think?

  1. JULIE says:

    This looks delicious. I’m going to buy your cookbook when you come out with it! :)

  2. Rebekah McKissick says:

    5 stars
    Please keep the grain and dairy free recipes coming!! So good and helpful!

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