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Gluten Free Swedish Meatballs with Cashew gravy

Gluten-Free Swedish Meatballs with Cashew Gravy

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Swedish
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Soak the Cashews

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.