Gluten Free Swedish Meatballs

If you’ve never made Swedish meatballs, you’ll be happy to know that it is easy to make. I provide you with different gravy variations and a method to thoroughly brown the meatballs. Browning is the key to adding flavor to this dish. I hope you enjoy it as much as we have.

This recipe is available to everyone.

Gluten Free Swedish Meatballs

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: Makes 4 servings

Gluten Free Swedish Meatballs

A delicious gluten free Swedish meatball recipe everyone will enjoy. Serve it with multiple side dishes.

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon minced yellow onions
  • 2/3 cup gluten free bread crumbs (C4)
  • 1 cup water
  • 1-1/3 pounds lean ground beef
  • 2 tablespoons heavy whipping cream (or 2 large egg yolks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice (McCormick)
  • 4 tablespoons (2 ounces) unsalted butter
  • 3 tablespoons brown (or white) rice flour
  • 2 cups cold gluten free beef broth (Better Than Bouillon Organic Beef Base)

Instructions:

  1. Melt 1 tablespoon butter in a small skillet. Add onion and saute until translucent, about 5 minutes. Remove from heat and set aside.
  2. Add the breadcrumbs and then the water to the bowl of your electric mixer. Be sure all the bread crumbs are moistened.
  3. Add the ground beef, cream, salt, pepper, nutmeg, and allspice. Mix on high speed until fluffy, about 4 minutes using a 325-watt mixer, up to 10 minutes for lower-powered mixers.
  4. Preheat a large skillet with 4 tablespoons butter over medium-high heat. Once butter melts and the skillet is nice and hot, scoop up tablespoons of meat mixture and remove it with another tablespoon, shaping them into balls, as best you can. Place them into the melted butter and brown on all sides and thoroughly cooked, 8 - minutes. (Do not overcrowd the pan. Overcrowding reduces browning and the browning provides flavor to dishes.) Repeat until all meatballs are fried. Transfer the meatballs to a warm oven (170ºF, if possible).
  5. Once the meatballs are all cooked, add the rice flour to the butter left in the skillet and stir immediately. (Cold broth is best as it prevents lumping.)
  6. Add broth and stir. You can add additional flour if you desire a thicker sauce. However, if you plan on allowing the gravy to sit for any period of time, it will become thicker.
  7. Season with salt or pepper.
  8. Add the meatballs to the gravy and gently toss. Serve with egg noodles, mashed potatoes, roasted potatoes, or rice and your favorite vegetable or salad.

Tips

Gravy Variations:

Add cream or additional butter to create a richer sauce.

Enjoy more flavor? Use Better Than Bouillon Organic Chicken Base and add an additional teaspoon. (That is what I did. It also makes the gravy darker and redish.)

Enjoy a salty version more? Add a splash of soy sauce.

Want a darker sauce? Add a tiny bit of Kitchen Bouquet or Gravy Master.

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