Note: this recipe was updated on 1/15/25. The recipe card reflects the updated ingredients and measurements.
This bison Swedish meatball recipe with creamy dairy free gravy uses simple ingredients to create the most perfect comfort dish the whole family will love.
This easy Swedish meatball recipe is not only gluten free but also dairy free! Without using heavy cream, this meatball sauce has all the flavors and comfort that traditional Swedish meatballs and gravy do. The best part is the creamy sauce; it's so good that I could drink it!
I am a sucker for meatball recipes. Meatballs are such an easy thing to make and everyone always loves them! They can be paid with creamy mashed potatoes for a cozy comfort dinner or you can place them on a nice platter with toothpicks and serve them as an appetizer for a get together, potluck, or game day.
Ingredients
Meatballs
Meatball Gravy
Substitutions
Almond flour- Gluten free breadcrumbs can be used. You can also use regular bread crumbs if you don't have a gluten allergy.
Dairy free milk- Any unsweetened dairy free milk will work in this recipe, almond milk, oat milk, coconut milk, or cashew milk.
Ground bison- If you don't want to use ground bison, you can use ground beef, ground chicken, ground pork, ground turkey, or any ground meat you have.
Coconut aminos- You can use Worcestershire sauce or gluten-free soy sauce.
Arrowroot flour- If you don't have arrowroot flour, tapioca flour or cornstarch can be used.
Beef broth- If you don't have beef broth or beef stock, you can use chicken or vegetable broth, stock, or bone broth.
Ghee- If you have a dairy allergy you can use avocado oil, coconut oil, or olive oil.
Egg- You can use a flax egg. A flax egg is 1 tablespoon of ground flaxseeds and 3 tablespoons of warm water. Mix the ground flaxseeds with the warm water and let it sit for about 5 minutes then add it to the meatball mixture.
Step by step
- Add the meatball ingredients to a large bowl and mix together using your hands.
- Using your hands or an ice cream scoop, roll the meatball mixture into 1.5 inch balls and place them on a plate. Put the plate in the refrigerator and let the meatballs chill for 10-30 minutes.
- Add avocado oil or olive oil to a large skillet and turn heat to medium.
- Cook the meatballs for about 5 minutes and then turn them upside down and cook the other side for another 5 minutes
- Once you have cooked both sides of the meatballs, using tongs, turn the meatballs on their sides and cook each side for 2-3 minutes then remove from the skillet and place on a plate.
Making the gravy
- Add the ghee to the hot pan the meatballs were in and let it melt.
- Add the arrowroot to the pan and whisk together with the melted ghee. About 1-2 minutes.
- Add the dairy free milk, broth, coconut aminos, and Dijon mustard to a medium mixing bowl and whisk together.
- Slowly add the gravy mixture little by little to the skillet and whisk to combine.
- Let the gravy thicken for about 5 minutes on medium heat, whisking occasionally.
- Once the gravy has thickened, add the meatballs back into the pan with the gravy and turn the heat to low. Let the meatballs and gravy cook on low for 5 minutes.
- To a large bowl, add the ground beef, egg, seasonings, almond flour, and mix well.
Tips
- Let the meatballs rest in the refrigerator for at least 10 minutes before cooking. I find this helps them stay together while cooking.
- If you feel like the gravy isn't thick enough, add a teaspoon of arrowroot flour to a small bowl with a tablespoon or two of broth, whisk it together, then add it to the pan with the gravy.
Storing/reheating
Store these meatballs in an airtight container for up to 5 days.
I reheat these meatballs in the microwave with some of the leftover gravy.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Gluten Free Bison Swedish Meatballs
Ingredients
For the meatballs:
- 1 pound ground bison
- ¼ cup almond flour
- 1 egg
- 2 teaspoons dried parsley
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
For the gravy
- 1 cup broth beef or chicken
- ½ cup dairy free milk
- 2 tablespoons coconut aminos
- 2 tablespoons arrowroot powder
- 1 tablespoon ghee
- 2 teaspoons Dijon mustard
Instructions
Cooking the meatballs
- Add the meatball ingredients to a large bowl and mix together using your hands.
- Using your hands or an ice cream scoop, roll the meatball mixture into 1.5 inch balls and place them on a plate. Put the plate in the refrigerator and let the meatballs chill for 10-30 minutes.
- Add avocado oil or olive oil to a large skillet and turn heat to medium.
- Cook the meatballs for about 5 minutes and then turn them upside down and cook the other side for another 5 minutes
- Once you have cooked both sides of the meatballs, using tongs, turn the meatballs on their sides and cook each side for 2-3 minutes then remove from the skillet and place on a plate.
Making the Gravy
- Add the ghee to the hot pan the meatballs were in and let it melt.
- Add the arrowroot to the pan and whisk together with the melted ghee. About 1-2 minutes.
- Add the dairy free milk, broth, coconut aminos, and Dijon mustard to a medium mixing bowl and whisk together.
- Slowly add the gravy mixture little by little to the skillet and whisk to combine.
- Let the gravy thicken for about 5 minutes on medium heat, whisking occasionally.
- Once the gravy has thickened, add the meatballs back into the pan with the gravy and turn the heat to low. Let the meatballs and gravy cook on low for 5 minutes.
Notes
- Let the meatballs rest in the refrigerator for at least 10 minutes before cooking. I find this helps them stay together while cooking.
- If you feel like the gravy isn't thick enough, add a teaspoon of arrowroot flour to a small bowl with a tablespoon or two of broth, whisk it together, then add it to the pan with the gravy.
Nutrition
*nutrition information is an approximate
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