Gluten-free, slow cooked, Swedish turkey meatballs. That’s a ton of adjectives, but this meal has a ton of goodness and flavor. You can make part of this meal the night before by making the turkey meatballs and refrigerating or freezing them (if frozen, make sure to thaw before cooking). The following day, make the gravy and put everything into the slow cooker “crock pot.” It’s a bit earthy, a bit creamy, and totally delicious. Serve over egg noodles or even brown rice for a nutrient-rich twist!

Gluten Free Swedish Meatballs


  • 1 1/2 pounds ground beef or turkey
  • 2/3 cup ground gluten-free corn flakes or other GF corn-based cereal
  • 1/3 cup minced onion
  • 1 egg (substitute 1 teaspoon baking soda if you want to skip the egg)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon Italian seasoning
  • 1/4 milk
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Gluten free gravy*
  • 1/2 cup unsalted butter
  • 1/2 cup sweet rice flour or other gluten free flour
  • 4 cups chicken stock (homemade is best!)
  • salt and pepper to taste
  • 1 pound sliced mushrooms
  • 2 tablespoons butter
  • 1 large onion, cut in chunks
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon allspice
  • 1 cup (8 ounces) sour cream
  • 12 ounces medium egg noodles, cooked and drained


  1. In a large bowl mix thoroughly turkey, ground corn flakes, onion, egg, salt, seasonings, and milk, making any of the above-mentioned alternatives/substitution as you wish. Shape into 1″ into meatballs. Add olive oil and butter to a large skillet over medium heat. Brown and cook only the outside of the meatballs, about 4 minutes. (It is fine that the meatballs are pink in the center because they will cook in the slow cooker.) Remove meatballs to a plate. Pour out any extra fat from the pan and give it a quick wipe with a paper towel to use for sautéing vegetables later.
  2. Melt the butter for the gravy in a sauce pan on low to medium-low heat. When it has completely melted, sprinkle in the gluten-free flour in small portions. Continuing stirring. When you have added all the flour and the mixture has become coherent, let it cook in the pan for two to three minutes, stirring the entire time. When it has cooked, it will be solidified and be slightly brown. Take the roux off the heat and let it rest.
  3. Heat the stock on high heat. Slowly, in small amounts, add in bits of the roux, whisking the mixture vigorously until all the liquid has been absorbed into the roux. Continue to do this, adding small drips, until the stock and roux have expanded and liquified into gravy. This will take some time, about ten minutes or so. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and set aside.
  4. Sauté mushrooms in 2 tablespoons butter in a large skillet until tender. Add onions and cook until softened, about 2 to 3 minutes. Add Worcestershire sauce, and allspice and stir through. Add gravy to the vegetables and adjust any seasonings to taste.
  5. Transfer the vegetable gravy mixture to a slow cooker. Add meatballs into the sauce. Cover and cook on low for 6 hours or high for 3 hours.
  6. When the meatballs have finished cooking, gradually stir about 1/2 cup of the hot gravy mixture into the sour cream (to slowing warm the cream). Stir the sour cream mixture into the slow cooker until stirred through.
  7. Serve Swedish meatballs over hot buttered noodles.

*Gravy adapted from Gluten-Free Girl