Swedish Meatballs – gf/df

In college, I had a love-hate relationship with our dining halls. Some things I loved, and some things I could not be convinced to eat. As I moved dorms, options got better. One of the things I looked forward to was their Swedish Meatballs. As an Italian, this was not something I had at home and I loved the creamy sauce covering those buttery noodles.

After college, I learned how to make Swedish Meatballs and had a few lovely meals of it. Soon after, I found out about my gluten and dairy sensitivities and realized my love affair with Swedish Meatballs was over. Or so I thought.

Over the past two weeks, I have seen a ton of posts about Swedish Meatballs and got serious FOMO. WHY oh why did there have to be so much dairy? And then I realized- just figure out how to make it dairy-free.

In this recipe, I adapted The Recipe Critic’s recipe to make it gluten and dairy free. The original recipe can be found here: https://therecipecritic.com/2016/08/the-best-swedish-meatballs/ ! Please visit their site to give them some love!

My question for you is- have you made dairy free Swedish meatballs? What did you do to substitute the dairy?

Swedish Meatballs

Cook time: 40-50 minutes

Servings: 4-6



  • 1 lb meatloaf mix (ground beef, pork, veal)
  • 1/2 cup gluten-free Panko breadcrumbs (I used the stop & shop brand)
  • 2 tbsp chopped parsley
  • 1 egg
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp garlic powder
  • 1 small onion, chopped finely
  • 1/4 tsp pink Himalayan salt
  • 1/8 tsp ground black pepper
  • 1 tbsp vegan butter (I used Miyokos vegan eurobutter)
  • 2 tbsp olive oil


  • 4 tbsp vegan butter
  • 4 tbsp Bob’s Redmill Gluten-Free flour mix
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cups beef broth
  • 1 cup almond & coconut creamer (I used Califia farms)
  • 2 tbsp chopped parsely
  • 2 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce


  • 2 boxes of gluten-free pasta (I used Jovial Foods Fusilli)
  1. In a large bowl, mix chopped meat, parsley, gf breadcrumbs, egg, salt, pepper, nutmeg, allspice, garlic powder and onion.
  2. Shape Meatballs- this should make about 24 small meatballs.
  3. In a hot pan (I used cast iron) with 1 tbsp vegan butter and 2 tbsp olive oil, cook meatballs. Rotate meatballs to cook through. Remove cooked meatballs from pan. As the meatballs cook, cook gluten-free pasta.
  4. Place 4 tbsp vegan butter & 4 tbsp gluten-free flour in the hot pan and mix thoroughly with a whisk. Slowly pour in beef broth & almond/coconut creamer. Mix thoroughly with a whisk. Add salt and pepper to taste. Add Dijon mustard and Worcestershire sauce, mix. Allow to thicken.
  5. Return meatballs to sauce and let simmer for 5-10 minutes. Add fresh parsley, mix and serve over gluten-free pasta.



2 thoughts on “Swedish Meatballs – gf/df

  1. Judith says:

    I am in the elimination diet of Fodmap. Was looking for a meatball recipe that I can use as I’m craving substantial food. I also keep Kosher so another complication. I have found a lot of Passover products that are made with potato starch instead of wheat. Hoping this substitution will work.


    • youngwildglutendairyfree says:

      I have done low fodmap before and it is hard! Some people don’t even do garlic or onion powder on it, but it was fine for me. See what works for you. You are not going to want to use the meatball mix if you keep Kosher, but ground beef should be just fine! Also, other gf breadcrumbs should also work! Good luck in your process, it’s certainly not easy but it gets easier over time!


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