Swedish meatballs are one of those timeless dishes that instantly bring warmth to the table. But what if you could enjoy all that creamy, savory flavor without the gluten—and with a delicious dairy-free twist? Enter these gluten-free Swedish meatballs with cashew gravy. They're rich, tender, and packed with flavor, yet made with wholesome ingredients that suit a range of dietary needs. Whether you're exploring Swedish food for the first time or hunting for meatball dinner ideas that break the routine, this recipe is a satisfying, nourishing way to enjoy a classic comfort dish. It’s perfect for a cozy weeknight dinner or even dressed up for guests—and yes, you might find yourself licking the spoon after the cashew gravy.
Gluten-Free Swedish Meatballs with Cashew Gravy
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Swedish
Large Mixing Bowl to mix the meatball ingredients. If you don’t have one, any wide bowl will do.
Cast iron skillet or sauté pan ideal for even browning. A nonstick pan works too if that's what you have.
Blender for making the smooth, creamy cashew gravy. A high-speed blender like a Vitamix or Nutribullet is best, but even a standard blender will work with a longer blend time.
Measuring cups and spoons precise amounts are key in both the meatball mixture and gravy.
Tongs or spatula to turn the meatballs as they cook.
For the Meatballs
- 1 lb ground beef 80/20 for the best tenderness
- 1/2 lb ground pork adds juiciness and richness
- 1/2 cup gluten-free breadcrumbs use almond flour for a grain-free option
- 1/4 cup unsweetened almond milk or any milk alternative
- 1 small yellow onion finely grated or minced
- 1 large egg
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil for frying
For the Cashew Gravy
- 1 cup raw cashews soaked in hot water for 30 minutes
- 2 cups vegetable broth or chicken broth for more flavor
- 1 tbsp tamari gluten-free soy sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp nutritional yeast optional, for added depth
- Salt and pepper to taste
Soak the Cashews
Start by soaking the cashews in hot water for at least 30 minutes. This softens them and makes for a smoother gravy. If you're short on time, boil them for 10 minutes.
Prepare the Meatball Mixture
In a large bowl, combine the ground beef, ground pork, grated onion, gluten-free breadcrumbs, almond milk, egg, spices, salt, and pepper. Mix gently with your hands or a fork until just combined—overmixing will make the meatballs tough instead of tender.
Shape the Meatballs
Roll the mixture into 1-inch balls, placing them on a parchment-lined tray or plate as you go. You should get about 20 meatballs.
Sear the Meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs in batches, careful not to overcrowd the pan. Brown them on all sides—this should take about 7–8 minutes. Transfer to a plate once browned. Don’t worry if they aren’t cooked through yet—they’ll finish cooking in the sauce.
Make the Cashew Gravy
Drain the soaked cashews and add them to a blender along with the broth, tamari, mustard, garlic powder, onion powder, nutritional yeast (if using), and a pinch of salt and pepper. Blend until silky smooth, about 1–2 minutes depending on your blender.
Simmer the Meatballs in Gravy
Return the meatballs to the skillet. Pour the cashew gravy over them. Bring to a gentle simmer and cook uncovered for 10–12 minutes, or until the meatballs are fully cooked and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Serve
These creamy Swedish meatballs are best served hot, garnished with fresh parsley or chives. They're incredibly comforting when served over mashed potatoes, gluten-free egg noodles, or even roasted cauliflower.
Pairings
- Side Dishes: Try pairing with mashed sweet potatoes, roasted Brussels sprouts, or a light cucumber-dill salad for a Swedish-inspired twist.
- Drinks: A glass of dry white wine like a Chardonnay complements the richness, while a sparkling apple cider works great for a non-alcoholic option.
- Desserts: Finish your meal with a simple almond flour cookie or some lingonberry preserves over yogurt to echo traditional Swedish flavors.
FAQs
1. What kind of meat is best for Swedish meatballs?
A mix of ground beef and ground pork is traditional and gives the best texture. The pork adds fat and richness, keeping the meatballs juicy. If you're avoiding pork, ground turkey or chicken can be substituted, but you may want to add a touch of olive oil for moisture.
2. Can I make this recipe ahead of time?
Absolutely. These meatballs can be fully cooked and stored in the fridge for up to 3 days. You can also freeze them (with or without the sauce) and reheat gently on the stove. It’s a great addition to your frozen meatball recipes list.
3. Is there a dairy alternative that works besides cashews?
If you're allergic to cashews, try using full-fat coconut milk or oat cream for the sauce. While the flavor will differ slightly, you'll still get that creamy Swedish meatball sauce texture.
4. Can I make this in a slow cooker?
Yes! After browning the meatballs, place them in a slow cooker, pour the cashew gravy over, and cook on low for 4–5 hours. This is a great option if you're looking for a hands-off version or a swedish meatball recipe crockpot style.
5. What are some good ways to repurpose leftovers?
Turn your leftovers into a Swedish meatball casserole by layering the meatballs and gravy with gluten-free pasta, topping with grated dairy-free cheese, and baking until bubbly. Another option is serving them over toasted gluten-free buns for an open-faced meatball sandwich.
