Gluten free recipe

Gluten free dinner Swedish Meatballs in cream sauce

Gluten free dinner Swedish Meatballs in cream sauce

Gluten free Swedish Meatballs

Gluten free Swedish Meatballs

This is a no-fail, a total crowd-puller kind of a recipe. It doesn’t take a lot of effort to make this dish either. Get your pan ready and make this right now.


For the meatballs:

Mutton mince: 500 gms

Any GF flour: 2 tbsp

Eggs: 2

Salt to taste

Oregano: 2 tsp

Chilli flakes (optional)

Pepper: 1 tsp

Garlic powder: 1 tsp

Onion: 1 grated


For the cream sauce

Oil (olive oil) : 1 tbsp

Butter: 1 tbsp

GF flour: 1/2 tbsp

Cream: 1 cup

Milk: 1/2 cup

Chicken/mutton broth: 1/2 cup (optional)

English Mustard or Dijon Mustard (Dijon is a better choice): 2 tsp

Salt & pepper to taste



Mix all the ingredients mentioned under ‘meatballs’, and make small round meatballs.

Keep them in the fridge to set for 15-20 minutes.

Take them out and cook in the heavy base pan for 15 minutes, make sure you turn them to avoid them from burning.

After cooking them in the pan, cook them in the oven for another 15-20 minutes at 180C. (This cooks them through properly)


The sauce:

In the same pan, remove the meatballs.

Now add some oil and butter to this.

Add the flour and mix it very well.

Now add the broth. Add the cream and milk. Cook them on a very low flame else the cream and milk might split.

Now add the mustard, salt & pepper and cook the sauce for 3-4 minutes on very low flame.

When the sauce looks thick, turn off the heat. Now add the meatballs to the sauce. Mix them well and serve with pasta or rice.






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