Swedish Meatballs – of a Sort

I decided to take a swing at making gluten-free Swedish meatballs.  My two main areas of concern when going into this project were, one, find a suitable starch to act as a filler in place of the breadcrumbs and, two, find a way to keep the meatballs together without relying on gluten to bind them.  I settled on using potatoes as my source of starch, and used a cookie scoop to form my meatballs.  My gluten-free meatballs may not win any prizes for roundness, but they held together well and had a good overall consistency.


  • 1 Onion
  • 2 cooked Potatoes (bake, boil, or run them through the microwave)
  • 1 Egg
  • 1/3 cup Milk
  • 1/2 lb ground Beef
  • 1/2 lb ground Pork
  • Salt and Pepper
  • 3 tbsp Butter (or 1 1/2 tbsp Butter and 1 1/2 tbsp Olive Oil)


  1. Preheat the oven to 400 degrees.
  2. In a food processor combine the onion and potatoes together into a puree.
  3. Add the egg and milk, and continue to pulse the food processor until they are fully combined.
  4. Add the meat to the pureed ingredients.
  5. Season with meatball mixture with salt and pepper.
  6. Grease a baking sheet for the meatballs.
  7. Melt the butter in a hot skillet.
  8. Use a cookie or ice-cream scoop to drop the meatball mixture into the hot skillet.
  9. Brown the meatballs and then transfer them over to the baking sheet.
  10. Bake the meatballs for 25-30 minutes.

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