Cooking and Serving: 50 minutes | 36 mini meatballs
Ingredients
How to make rich, saucy gluten free Swedish meatballs | 5 gluten free Swedish meatballs with tan gravy on white plate with gold fork | 3 (75 g) egg yolks, at room temperature
Description
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 36 mini meatballs
Ingredients
How to make rich, saucy gluten free Swedish meatballs
5 gluten free Swedish meatballs with tan gravy on white plate with gold fork
1 small onion
3 (75 g) egg yolks, at room temperature
½ cup (4 fluid ounces) milk, at room temperature
1 cup (120 g) panko-style gluten free bread crumbs
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
1 pound ground pork, (See Recipe Notes)
1 pound 90% lean ground beef, (See Recipe Notes)
2 tablespoons (28 g) unsalted butter
3 tablespoons (27 g) basic gum-free gluten free flour blend
1 tablespoon gluten free soy sauce or tamari
½ teaspoon apple cider vinegar
3 cups (24 fluid ounces) chicken stock
3 tablespoons (1.5 fluid ounces) heavy whipping cream
Fresh flat leaf parsley, chopped
Fluffy white rice or gluten free egg noodles
Instructions
MAKE THE MEATBALLS
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached.
parchment paper, and set it aside.
Peel and grate the onion on a standard size cheese grater. Squeeze out the.
In a large bowl, place the egg yolks, milk, bread crumbs, prepared grated.
onion, salt, pepper, and allspice, and mix to combine well.
Break up the ground pork and ground beef with your hands, so it’s a bit.
loose, and add it to the bowl. With a large mixing spoon, mix everything.
together gently but completely, taking care not to squeeze the meat too much.
Using a small spring-loaded ice cream scoop or wet hands, portion the.
meatball mixture into golf ball-size balls and place on the prepared baking.
sheet about 1-inch apart from one another.
Shape gently with wet fingertips to ensure that the balls are relatively.
Place the baking sheet in the center of the preheated oven and bake for about.
20 minutes or until firm to the touch and at least 160°F in the center when.
probed with an instant read thermometer. Remove the meatballs from the oven.
MAKE THE GRAVY
Place a large sauté pan over medium-high heat and melt the butter. Add the.
flour blend and cook, whisking constantly, until it has begun to thicken and.
brown very slightly and smells nutty (about 1 minute).
Add the soy sauce and vinegar, whisking constantly. The mixture will bubble.
Add the chicken stock slowly, whisking constantly; bring to a simmer and cook.
until the sauce has begun to thicken (about 6 minutes). This isn’t a very.
Add the cooked meatballs to the sauce and cook until heated through, or place.
the meatballs on a plate and pour the hot sauce over the meatballs.
Sprinkle the meatballs with the chopped fresh parsley and serve hot with.
optional white rice or noodles.
MAKE THE GRAVY
Place a large sauté pan over medium-high heat and melt the butter. Add the.
flour blend and cook, whisking constantly, until it has begun to thicken and.
brown very slightly and smells nutty (about 1 minute).
Add the soy sauce and vinegar, whisking constantly. The mixture will bubble.
Add the chicken stock slowly, whisking constantly; bring to a simmer and cook.
until the sauce has begun to thicken (about 6 minutes). This isn’t a very.
Add the cooked meatballs to the sauce and cook until heated through, or place.
the meatballs on a plate and pour the hot sauce over the meatballs.
Sprinkle the meatballs with the chopped fresh parsley and serve hot with.
optional white rice or noodles.
Notes
* 1 teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* ¼ teaspoon ground allspice
* 2 tablespoons (28 g) unsalted butter
* 3 tablespoons (27 g) basic gum-free gluten free flour blend
* 1 tablespoon gluten free soy sauce or tamari
* ½ teaspoon apple cider vinegar
* 3 cups (24 fluid ounces) chicken stock
* 3 tablespoons (1.5 fluid ounces) heavy whipping cream
* Fresh flat leaf parsley, chopped
FOR SERVING (OPTIONAL)
* Fluffy white rice or gluten free egg noodles
* Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached
parchment paper, and set it aside.
* Peel and grate the onion on a standard size cheese grater. Squeeze out the
* In a large bowl, place the egg yolks, milk, bread crumbs, prepared grated
onion, salt, pepper, and allspice, and mix to combine well.
* Break up the ground pork and ground beef with your hands, so it’s a bit
loose, and add it to the bowl. With a large mixing spoon, mix everything
together gently but completely, taking care not to squeeze the meat too much.
* Using a small spring-loaded ice cream scoop or wet hands, portion the
meatball mixture into golf ball-size balls and place on the prepared baking
sheet about 1-inch apart from one another.
* Shape gently with wet fingertips to ensure that the balls are relatively
* Place the baking sheet in the center of the preheated oven and bake for about
20 minutes or until firm to the touch and at least 160°F in the center when
probed with an instant read thermometer. Remove the meatballs from the oven.
* Place a large sauté pan over medium-high heat and melt the butter. Add the
flour blend and cook, whisking constantly, until it has begun to thicken and
brown very slightly and smells nutty (about 1 minute).
* Add the soy sauce and vinegar, whisking constantly. The mixture will bubble
* Add the chicken stock slowly, whisking constantly; bring to a simmer and cook
until the sauce has begun to thicken (about 6 minutes). This isn’t a very
* Add the cooked meatballs to the sauce and cook until heated through, or place
the meatballs on a plate and pour the hot sauce over the meatballs.
* Sprinkle the meatballs with the chopped fresh parsley and serve hot with
optional white rice or noodles.
For the bread crumbs.
There are a number of panko-style (coarsely ground) gluten free bread crumbs you
can buy. Of course, you can also make your own with the recipe I have linked in
I really like Ian’s gluten free panko-style bread crumbs, and tend to buy the
bags in great numbers when I find them on sale. I use them every week in at
In place of ground pork, you can use ground chicken or turkey. If you use a
higher fat ground beef, the meatballs will be softer and more likely to leak fat
For the gluten free flour blend.
For 3 tablespoons our basic gum-free gluten free flour blend, combine 18 grams
superfine white rice flour, 6 grams potato starch, and 3 grams tapioca
If you’d prefer, you can also use 27 grams superfine sweet white rice flour,
also known as glutinous rice flour. Cornstarch leaks as it cools, so it’s not my
Adapted from Gluten Free Small Bites: Sweet and Savory Handheld Treats for
On-the-Go Lifestyles and Entertaining . Excerpted by
arrangement with Da Capo Lifelong Books, a member of the Perseus Books Group.
Nutrition information is automatically calculated, so should only be used as an
Words gluten free Swedish Meatballs with photos of gravy in measuring cup, being
poured on meatballs and meatballs and gravy on small white plate with small fork
gluten free Swedish Meatballs with photos of gravy in measuring cup, being
poured on meatballs and meatballs and gravy on small white plate with small fork