Gluten Free Swedish Meatballs (Dairy Free Cream Sauce)

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Total Time:
55 minutes mins

Yields:
5 (42 meatballs)
Recipe
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These gluten free Swedish meatballs with dairy free cream sauce are my weeknight comfort meal when I want something cozy but still aligned with a real food kitchen. I use simple ingredients, no breadcrumbs, and a creamy tomato free gravy made without milk. As a recipe developer and integrative nutrition coach, I’ve tested it multimple times and built in swaps for egg free, no pork, turkey, and Whole30, so you can choose what fits your table.

Gluten free Swedish meatballs with dairy free cream sauce served
straight.
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Why You’ll Love Them

Gluten & Dairy Free: No breadcrumbs, no cream, still rich and silky.
Creamy, Tomato Free Gravy: Classic Swedish flavor without cow’s milk.
Flexible Swaps: Options for egg-free, no pork, turkey, and Whole30.
Family Friendly: Familiar and popular “IKEA-style” taste (72.0K shares so far), with cleaner ingredients.
Easy and Quick to Make: It saves time and reduces dirty dishes.

Close-up sauce drizzle of this dairy free gravy in a baking dish.

Related: Another creamy option is my Whole30 Scallops In A Dairy Free Cream Sauce, great over puréed or roasted veggies. Cooking for kids? Try my Turkey Meatballs or Beef Meatballs (both GF/DF).

Ingredients (What & Why)

For the Meatballs

Ground meat – 2 lb total: a 50% beef + 50% turkey mix is lighter than all beef. (All beef, or beef +pork also works great, its up to you.)
Egg – 1 large: Simple binder for tender, cohesive meatballs. For egg-free: 1 tbsp ground flax + 2½ tbsp water, rest 5 min, add in the meat mixture.
Gluten free binder – gluten free breadcrumbs: This replaces traditional bread + milk, keeps the texture soft, and soaks up juices. Add a splash of plant milk – for moisture. As an alternative to crumbs use ½ cup: nut flour, or coarsely ground GF oats.
Onion – small, finely grated or chopped: Grating releases moisture and keeps the mix tender (no raw onion chunks).
Garlic – 1 or 2 cloves, minced: Classic for enhancing flavor.
Seasoning – ½ tsp salt + ¼ to ½ tsp black pepper. Start here; adjust after tasting the sauce.
Swedish spice profile – ¼ tsp allspice + ¼ tsp nutmeg. Or use my version of spices (rosemary, smoked paprika and coriander).
Oil – for searing. Helps build browned flavor while baking before simmering in sauce.

Why this mix works: You get classic Swedish flavor without regular breadcrumbs or milk. This combination gives the same soft bite you expect, while staying gluten and dairy free.

For the Dairy-Free Cream Sauce (Tomato-Free)

Broth: Beef for deeper flavor, chicken for lighter. Choose low-sodium so you can season accurately. Broths vary, always taste at the end. Adding some acidity like ½ tsp Dijon or a squeeze of lemon can brighten.
Fat: Ghee, olive oil, or avocado oil. (I used a plant based vegan butter)
Thickener (choose one)
- 2 tbsp GF flour (roux method): classic, velvety finish.
- 1 tbsp arrowroot (slurry): glossy, quick; add off heat to avoid gumminess.
“Cream”: choose one :
- coconut cream (very rich but faint coconut taste).
- dairy free sour cream (cashew and coconut based), it has no added oils, a bit runny.
- unsweetened plain cashew yogurt (most neutral and silky), a bit runny too.
Umami: coconut aminos (or GF Worcestershire sauce): adds depth so the sauce doesn’t taste “flat.”
Seasonings: ground garlic and onion plus salt & pepper to taste.

Whole30 version: Almond-flour binder, ghee/olive oil, arrowroot + coconut cream, and coconut aminos. Skip grains/sweeteners.

See all measurements in the recipe card:

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How To Make The Gluten Free Meatballs (Step-By-Step)

Step 1. Prepare ingredients for meatballs:

Toast and grind the gluten free bread (store bought or homemade) into bread crumbs with a food processor. This way I’m replacing the store bought bread crumbs with gluten free bread crumbs (I’m using my homemade gluten free bread).

Step 2. Mix And Shape:

Heat avocado oil in a large skillet over medium heat and sauté the onions and garlic until soft. Set aside to cool down because we’re going to add all the other ingredients in the same skillet to save dirty dishes. Or transfer to another large bowl.
To the sautéed onions and garlic, add the bread crumbs, the egg, plant milk and seasonings, mix to combine then add the ground meat. Mix with your hand until everything looks uniformly combined, but don’t overwork it. Pinch the meat between your fingers rather than kneading it.
Scoop into 1–1½-inch balls. Place on a greased baking sheet (I used 2 oblong glass baking dishes) and repeat until all meatball mixture is used up.

Step by step photo collage on how to make gluten free Swedish meatballs.

Step 3. Bake Or Sear

Bake the gluten free meatballs in a preheated oven at 410-425F for 20 minutes. The high temperature will give the meatballs a nice brown color. Additionally roast the meatballs under the broiler (for the last 2 minutes) for maximum browning and crispy-edged effect.
Searing in a skillet on the stove, works too. Add oil/ghee and brown meatballs on all sides (they’ll finish in the sauce), but it takes more effort and makes a big mess, so I suggest you bake them instead.

Browned meatballs baked in their juices.

Benefits of baking meatballs in the oven rather than searing

you can cook a lot all at the same time
you’re using fewer dishes and it makes cleanup easier
you do not need to hover over the skillet, flipping the meatballs
they cook evenly throughout
you can achieve that brown crust too, with a higher temperature setting.

How To Make the Dairy-Free Cream Sauce

While the meatballs are baking in the oven prepare the gravy, it’s similar to a roux.
In a skillet melt the plant-based butter over low heat. Add cassava flour (or a gluten free flour blend), cook while whisking (very low heat to avoid turning it into a gummy paste), until golden brown and bubbly, about 1 minute. If you want the sauce on the thicker side add another tablespoon of cassava flour.
Slowly pour in half of the chicken stock (or whatever stock you have). Whisk the mixture, then add the rest of ingredients (the cream is added at the end).
Mix until everything is incorporated and smooth, increase heat to medium-low and whisk until thickens a bit. Then remove from heat.
Pour over the meatballs (in the same baking dish where the meatballs were baked). The leaked juices will add extra flavor to the gravy. Return to the oven for another 5-7 minutes to warm them up, if you like.

Process photo collage – making the dairy free creamy sauce in a skillet (tomato free) for the gluten free Swedish meatballs.

Close-up shot of the meatballs and creamy sauce.

Coach’s tip: Trying to balance protein, starch, and veggies at dinner? See my How to Build a Healthy Plate (protein + starch + veg) for simple portions that keep you full.

Watch How To Video

The how-to video is also available on my YouTube Channel.

Variations & Substitutions

Egg-Free Meatballs: 1 tbsp ground flax + 2½ tbsp water (5 min), then mix in, or omit entirely and add some grated veggies.
No Breadcrumbs: Use almond flour or fine GF rolled oats (coarsly ground).
No Pork / Turkey Version: All beef, or 50/50 beef + turkey works great.
Whole30: Almond flour binder; ghee/olive oil; broth + coconut cream; coconut aminos; skip grains/sweeteners. If you can’t have nuts: use grated vegetables (any root veggies, zucchini, cauliflower).
No cassava flour: use arrowroot powder.
Gluten-Free Sauce: Use GF flour (roux) or arrowroot (slurry).

Serving the finished meatballs with dairy free cream sauce in the baking dish.

Pro Tips from My Kitchen

Grate the onion fine for tender meatballs that hold together.
Brown, then braise in the sauce, this locks in moisture.
Taste the gravy as you make it. Broth brands vary and type of seasoning too; finish with more salt, a ½ tsp mustard, or a squeeze of lemon to brighten.

What To Serve With

Mashed Potatoes (DF) or Cauliflower Mash or serve over spiralized veggies of your choice;
Gluten free pasta or rice noodles – pour over;
Boiled rice or boiled potatoes;
Roasted Vegetables – any root veggies or these Oven Crisp Brussels Sprouts & Asparagus;
A salad, like a coleslaw or beet salad (Vinaigrette);
Along a side of fermented veggies like this red cabbage sauerkraut, fermented beet sauerkraut or shaved carrot salad.

Make-Ahead, Storage & Reheating

Make-Ahead: Shape and chill up to 24 hrs, or cook fully and chill.
Fridge: 3 – 4 days in a sealed container.
Freeze: Up to 3 months (meatballs only + make the sauce fresh). Thaw overnight.
Reheat: Low and slow on the stove; thin with a splash of broth.

FAQs

Are these gluten free?

Yes, use one of the options: a GF binder (a starchy flour), a GF flour or gluten free bread crumbs.

Is the sauce dairy free and tomato free?

Yes. The gravy is creamy from coconut cream (other options to use for the sauce: dairy free sour cream or cashew yogurt), no tomato.

Can I make them without milk or breadcrumbs?

Yes. Skip milk; use almond flour or coarsely ground GF oats as the binder.

IKEA-style flavor without dairy?

Keep the allspice + nutmeg, use the dairy-free cream sauce recipe, and season to taste.

More Gluten And Dairy Free Dinners

Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)

Healthy Stuffed Cabbage Rolls

Light Beef Meatballs + Mango Sauce (Healthy, GF, DF)

Unstuffed Lazy Cabbage Roll Casserole: Quick Comfort Food

Tried This Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).

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Gluten Free Swedish Meatballs (Dairy Free Cream Sauce) Recipe

Creamy gluten free Swedish meatballs with a dairy free, tomato free gravy, easy weeknight method, plus egg-free, no-pork, no breadcrumbs and Whole30 variations. By using the oven, this recipe saves time and reduces dirty dishes while preserving its taste.

Cook Mode
Prevent your screen from going dark
Prep Time
15 minutes mins
Cook Time
25 minutes mins
Rolling the meatballs
15 minutes mins
Total Time
55 minutes mins
Course:
Dinner, Main Course, Side Dish
Cuisine:
Clean Eating, Dairy Free, Gluten Free, Swedish, whole30
Servings:
5 (42 meatballs)
Calories:
398.2kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

Gluten Free Meatballs

1 pound ground beef – 85% lean
1 pound ground turkey – pork or chicken, also works
1 large onion – minced or grated
2 garlic cloves – finely minced
1 large egg – for egg free – see notes
2 slices gluten free bread – crumbs; if no-breadcrumbs: see notes
3 tbsp plant milk – optional (if using breadcrumbs)
2 tsp Himalayan pink salt – or use 1/2 tsp sea salt
¼ tsp black pepper
3 tbsp avocado oil – as grease for cooking

Seasonings (choose 1 option)

Option 1: Swedish Spice Profile

⅓ tsp allspice
¼ tsp nutmeg

Option 2: My Choice

1 tsp rosemary
1 tsp smoked paprika
1 tsp coriander

Dairy Free Cream Sauce

4 tbsp Miyoko’s butter – coconut and cashew based
4-5 tbsp cassava flour – or arrowroot powder
2½ to 3 cups chicken stock – or beef stock
¾ to 1 cup coconut cream – see notes for other options

Seasonings

1 tsp onion powder
1 tsp garlic powder
1 tbsp stone ground mustard – paste
2 tbsp coconut aminos – for umami flavor
½ tsp pink salt – or ⅓ tsp sea salt

Instructions

Make The Meatballs

If using breadcrumbs, toast and ground the gluten free bread (store bought or homemade) into bread crumbs with a food processor. No breadcrumbs? Use a flax egg (see notes) or just omit and use 1 cup of grated veggies (any root veggies, zucchini or cauliflower).

Mix

Heat avocado oil in a large skillet over medium heat and sauté the onions and garlic until soft to create flavor. Set aside to cool down. We’re going to add all the other ingredients in the same skillet to save dirty dishes.
To the sautéed onions and garlic, add the bread crumbs (if using), the egg (if using), plant milk (only if using breadcrumbs), the seasonings and mix to combine.
Add the ground meat and mix with your hand until everything looks uniformly combined, don’t overwork it. Pre-heat the oven to 420F.

Form the Meatballs:

Pinch off a piece of the meat mixture and gently roll between your hands to form 1-inch meatballs (about 1.5 tablespoons each).
Place on a baking sheet (I used 2 oblong glass baking dishes) and repeat until all meatball mixture is used up. I got ~ 42 meatballs.

Cook meatballs:

Bake in a preheated oven at 420F for 20 minutes. The high temperature will give the meatballs a nice brown color on the surface while keeping a soft texture inside. Turn the broiler (for the last 2 minutes) for maximum browning and crispy-edged effect.
Sear In a Skillet Option: Heat a large skillet, add 1–2 tbsp oil and brown meatballs in batches, 2–3 minutes per side, until golden. Transfer to a plate (they’ll finish in the sauce).

Make The Dairy Free Gravy

While the meatballs are baking in the oven, prepare the gravy, it’s similar to a roux. In a skillet melt the plant-based butter over low-medium heat.
Add cassava flour (or gluten-free flour), cook for 1 min while whisking (low heat to prevent gummy texture), until golden brown and bubbly. If you want the sauce on the thicker side add another tablespoon of cassava flour.
Slowly whisk in the stock/ broth until smooth. Simmer 2–3 minutes to thicken slightly. Stir in the coconut aminos, seasonings and last, the dairy-free cream (opt for coconut cream – the richest) see notes for other options. Simmer for 1 min to finish.

Serve

Pour the dairy free sauce in the same baking dish where the meatballs were baked. The juices leaked from the meatballs will add extra flavor to the gravy. Give it a good mix to coat the meatballs.
Optional: Return to the oven for another 5-7 minutes to warm them up if you like.
Garnish with parsley. Serve over mashed potatoes, rice, or gluten-free noodles with a green veg or salad.

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Notes

Serve With

Spiralized veggies, mashed vegetables like white potatoes, sweet potatoes or cauliflower, gluten free pasta, boiled rice or boiled potatoes, rice noodles, oven roasted vegetables, or along your favorite salad.

No Breadcrumbs

No need to use milk either. Use a flax egg (see notes) or just omit and use 1 cup of grated veggies (any root veggies, zucchini or cauliflower).

Egg Free Meatballs

Those allergic to eggs can easily remove the egg from the recipe, the meatballs will hold their shape just fine. I tried making my meatballs without eggs multiple times, for moisture you can add a flax egg (1 tbsp ground flax + 2½ tbsp water, rest 5 min, add in the meat mixture) or use 1 cup of grated veggies!

Dairy Free Cream Options for the Gravy (choose 1)

coconut cream (very rich but faint coconut taste).
dairy free sour cream (cashew and coconut based), it has no added oils, a bit runny (reduce the amount of stock).
unsweetened plain cashew yogurt (most neutral and silky), a bit runny too, so you’ll probably need to reduce the amount of stock you’re using.

Paleo or Whole30 compliant Swedish meatballs:

Make sure you use a compliant mustard, without sugar or white wine.
For the meatballs: replace the breadcrumbs with almond meal or if you can’t have nuts: some grated vegetables like sweet potatoes, zucchini or cauliflower will do (about 1 cup).
For the gravy replace the cassava flour with arrowroot powder, same amount.

Nutrition Facts For Dairy free Meatball Sauce:

Nutrition

The information shown is an estimate provided by an online nutrition calculator.

Gluten Free Dairy Free Cookbook

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