Gluten Free Swedish Meatballs (IKEA Copycat)
These Gluten-Free Swedish Meatballs are a copycat version of the traditional IKEA meatballs and gravy! Delicious served over rice or mashed potatoes. My version is also dairy and egg free too!
Servings: 6 -8 servings
Calories: 373kcal
Ingredients
Meatballs
- 500 g ( 1lb) pork mince
- 500 g (1 lb) beef mince
- 1 medium onion grated or very finely chopped
- 2 cloves garlic minced
- ¼ teaspoon all spice
- ¼ teaspoon ground nutmeg
- 1 small handful fresh parsley finely chopped
- 1 tablespoon olive oil
Gravy
Instructions
Meatballs
- Put the pork and beef mince into a large mixing bowl. Grate or finely chop the onion. Add the grated onion to the mince along with minced garlic, all spice, nutmeg and a small handful of finely chopped parsley.
- Bring the meat mixture together by mixing with your hands until all of the ingredients are evenly combined.
- Roll into small balls. This recipe will make approximately 30-40 meatballs dependent on your size preference.
- Put the rolled balls on a plate and chill in the fridge for at least 30 minutes.
- Once chilled, heat the oil in a large non stick frying pan and fry the balls until they have browned all over. This will take approximately 3-4 minutes each side. You will need to do this in 2 or 3 batches dependant on the size of your frying pan.
- When the meatballs have browned, let them rest on some kitchen towel on a plate.
Gravy
- Drain any remaining oil from the frying pan, then add the coconut cream, tamari, vegetable stock, Dijon mustard, onion powder and garlic powder to the hot pan. Stir until combined.
- Mix together the cornflour with a dash of cold water in a separate bowl, add to the gravy & stir well.
- Add the meatballs back to the frying pan and let them simmer for 8-10 minutes until the sauce has thickened and the meatballs have cooked through.
Notes
- Tips & Tricks
- Make sure you chill the meatballs In the fridge before cooking! As you will not be using breadcrumbs to bind the mixture, chilling them in the fridge will help them to firm up and not fall apart whilst cooking.
- Use a meat thermometer to check when the meatballs are cooked. Ground meat should be cooked to at least 160˚F.
- If you are making the meatballs bigger in size, they will need a few extra minutes cooking time.
- To make a vegetarian option, use Quorn mince instead.
- Use a food chopper or grater to ensure the onion is chopped into really small pieces.
Nutrition
Calories: 373kcal | Carbohydrates: 4g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 848mg | Potassium: 561mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 3mg