NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
While meatballs have been around forever, the first written documentation of meatballs in Sweden appeared in the 18th century. Meatballs were likely an uncommon food in Sweden until the widespread use of meat-grinders; they later became standard Smörgåsbord (the original buffet!) fare. Scandinavian immigrants brought their meatballs to the United States, particularly the Midwest, during the 1920s. Swedish meatballs are unique in that they are pretty small and often served with a cream-based gravy.
Most Swedish meatballs are made using breadcrumbs (even IKEA’s!) so I set off to make a gluten-free version of the classic dish. It was surprisingly easy, with almond meal, cream, and egg yolk making a pretty hefty binder. I also found that in making the gravy, regular white rice flour (not sweet rice flour) created the best consistency.