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Gluten and Dairy Free Scandinavian Meatballs

User Rating 5 Star Rating (1 Review)


Scandinavian meatballs
MIB Pictures/UpperCut Images/Getty Images

Gluten and dairy free (gfcf) Scandinavian meatballs are just as delicious as the original recipe made with cracker or bread crumbs and milk. A little nutmeg, allspice and grated fresh onion add big flavor to this classic Scandinavian recipe.

This recipe is adapted to gluten-free cooking from a recipe published in Immanuel Cookery" by the Immanuel Lutheran Church of Eden Prairie, "Danish Meatballs."

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


  • 1 pound lean ground pork
  • 1/2 pound lean ground beef
  • 1 small freshly grated onion
  • 1/2 cup finely crushed gluten-free cracker crumbs (I used Glutino brand Vegetable Crackers)- Alternatively you can use dry gluten-free bread crumbs with good results
  • 2 tablespoons potato starch or cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon nutmeg for meatball mixture and 1/8 teaspoon to add to gravy
  • 1/8 teaspoon allspice
  • 1 lightly beaten eggs
  • 1/2 cup canned coconut milk OR your favorite dairy free milk substitute
  • 1/2 cup potato starch or cornstarch to roll meatballs in before pan frying
  • 2 cups gluten-free beef broth (I used Pacific Natural Foods brand Organic Beef Broth)
  • 2 tablespoons potato starch or sweet rice flour to thicken gravy
  • 3 tablespoons vegetable shortening for browning meatballs


Put gluten-free crackers in a plastic bag and use a rolling pin to finely crush crackers. Add crackers as necessary to total 1/2 cup crumbs. In a large mixing bowl combine ground pork or beef, grated onion, cracker crumbs, 2 tablespoons potato or cornstarch, seasonings and eggs. Use an electric mixer to thoroughly combine ingredients. Add coconut milk or your favorite milk substitute. Beat on high for 1 minute.

Shape meat mixture into about 1 1/2-inch to 2-inch balls and dust each meatball with potato starch or cornstarch. I used a level 1/8th cup scoop to shape my meatballs but you can make them smaller if you like. Heat vegetable oil in a large heavy skillet. Brown meatballs in batches, turning to evenly brown.

Remove browned meatballs from the skillet to drain on a plate. Leave pan drippings from browned meatballs in the skillet. Whisk 2 tablespoons potato starch or cornstarch into 1/2 cup of the beef broth. Add this mixture along with remaining beef stock to the skillet. Add 1/4 teaspoon nutmeg to gravy. Whisk and simmer over medium heat until the mixture thickens. Add browned meatballs and simmer on low for about 15 minutes.

To serve remove meatballs with a slotted spoon and pile in a large serving dish. Pour hot gravy over meatballs.

Yield- About 2 dozen large meatballs or more if you make them smaller

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

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 5 out of 5
It's the real thing!, Member auntie_jenny

The whole family inhaled the meatballs for Christmas dinner. I'm the only GF/DF diner in the house, but I'm tired of making one thing for me and the regular food item for the rest. Truly no one could have possibly known the difference. The taste and texture was perfect. I followed the directions ALMOST exactly - except I doubled the recipe but did equal amounts pork and beef. I almost skipped the dusting of potato starch, but I think it was key to a perfect meat ball. Don't overdo it, however, as you can tell when there's too much. I froze some and can't wait to have them in a few weeks!

1 out of 1 people found this helpful.

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