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gluten free swedish meatballs in a gravy in a black frying pan

Gluten Free Swedish Meatballs (IKEA Copycat)

These gluten free Swedish meatballs are a copycat version of the traditional IKEA meatballs and lets not forget the rich savoury gravy! My version is also dairy and egg free too!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Chilling Time 30 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine swedish
Servings 6 -8 servings
Calories 373 kcal

Ingredients
 
 

Meatballs

  • 500 g pork mince
  • 500 g 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

  • 1 can 160ml coconut cream see notes
  • 2 tablespoon tamari
  • 1 tsp dijon mustard
  • 500 ml vegetable stock Knorr stock pot
  • 1 tablespoon cornflour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 handful chopped parsley

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

Coconut cream - you can either buy this in a can or sachet or use the cream from an unshaken can of coconut milk - do not use coconut milk or the sauce will be too runny.

Nutrition

Calories: 373kcalCarbohydrates: 4gProtein: 33gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 112mgSodium: 848mgPotassium: 561mgFiber: 0.3gSugar: 1gVitamin A: 240IUVitamin C: 2mgCalcium: 27mgIron: 3mg
Keyword allergy friendly, dairy free, egg free, family dinners, gluten free, meatballs copycat
Tried this recipe?Let us know how it was!