Actually Gluten Free Swedish Meatballs Recipes
GLUTEN FREE SWEDISH MEATBALLS WITH GRAVY
I was making meatballs for a family get together and didn't want to use breadcrumbs, as my daughter is on a gluten-free diet. I tried the cornmeal and they turned out excellent! They really hold together very well too! I also found that by mixing the ground beef and ground turkey makes for a much leaner and healthier meatball. You could use all ground turkey if you prefer too! My Dad was the one who actually made the gravy and it turned out nice with the cream soup and canned milk! This recipe can easily be doubled if needs be, and you can play around with other herbs and seasonings too, these were just what I used. Enjoy!
Provided by LDSMom128
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl mix ground beef and ground turkey and combine them well. Add the Egg and stir. Season the meat with the salt, pepper, and garlic powder. Add the onions to the meat. Add the cornmeal and with your hands, mix the meat well. You may need some more cornmeal if the meat is too sticky.
- Roll up into individual meatballs. This should make about 40, depending on the size of meatballs you make.
- In a large skillet pan, add about 2 tbsp oil and cook the meatballs, turning after about 6-8 minutes and cook the other side.
- When the meatballs are no longer pink, transfer them to a plate. Add 2 tbsp olive oil and the tapioca flour and cornstarch. Stir it well until thickened. Add the water and stir with a wire whisk until creamy. Add the cream of celery soup and continue to whisk and cook for about 2 minutes to until thickend. Pour the canned milk and stir well. You may need to add some more milk if it gets too thick. Season well with salt, pepper, and any other seasonings you may prefer.
- Return the meatballs to the gravy and heat them up, for about 5 minutes or so.
- Enjoy with Steamed Rice.
ACTUALLY GLUTEN FREE SWEDISH MEATBALLS
I searched all over for a truly gluten-free swedish meatball recipe. One said, "serve over egg noodles" at the end - which is certainly NOT GF. Another included cream of celery soup and there is only one GF one out there and it is not condensed. So, I modified a recipe and it was a hit at the potluck. We aren't GF, but we have a lot of friends who are, so I always try to bring gluten free to potlucks.
Provided by TrebleChef
Categories Meat
Time 45m
Yield 4 meatballs, 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients to form meatballs.
- Mix well and form meatballs on parchment paper lined cookie sheets.
- Bake in oven about 30 minutes at 375°F.
- Turn half-way through.
- They are done when no longer pink.
- While meatballs are cooking, start sauce.
- Sautée mushrooms on medium heat in butter until dark brown and tender.
- Stir in oat flour and arrowroot powder.
- Stir in 3 cups of boiling water.
- Cook and stir until sauce is thick and bubbling.
- Remove from heat and stir in sour cream.
- Smother the cooked meatballs in sauce and serve over white or brown rice.
- For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.
Nutrition Facts : Calories 477.7, Fat 33.2, SaturatedFat 13.6, Cholesterol 155, Sodium 855, Carbohydrate 12.7, Fiber 1.4, Sugar 1.4, Protein 30.7
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