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Gluten Free Swedish Meatballs

@GFHomemade  #GlutenFreeHomemade

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Updated March 2, 2016

Gluten Free Swedish Meatballs

Gluten Free Swedish Meatballs have become an American comfort food favorite.

Brought to the United States by Scandinavian immigrants, Swedish Meatballs was not the common main dish as we know it today.

Back in the old country, beef was a highly prized luxury reserved for festive occasions, including the traditional smörgåsbord (buffet).

Like all old world ethnic foods, each family had its own take on their national dish.

This is mine, a spicier gluten-free version, and oh so good!

Elegant and perfect for your next potluck . . . simply double the recipe.

For a quick weeknight meal, make Gluten Free Swedish Meatballs ahead of time and freeze until ready to use.

For a completely nutritious meal, serve with a tossed green salad.


Gluten Free Swedish Meatballs

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Time:  1 hour

Servings:  4

Ingredients

  • 1 pound ground beef
  • 1 cup gluten-free old fashioned rolled oats
  • ½ large yellow onion, minced or shredded
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon sea salt
  • 1/8 teaspoon ground cayenne
  • 4 to 5 cups gluten-free egg noodles
  • 3 tablespoons butter
  • ½ large yellow onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1/8 teaspoon ground cayenne
  • 1 ½ tablespoons potato starch
  • 1 ½ cups gluten free beef broth
  • 1 cup heavy cream
  • ½ cup fresh parsley, finely chopped
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 350 degree Fahrenheit.
  2. Line a baking sheet or broiler pan with non-stick aluminum foil.
  3. In a large bowl mix together ground beef, oatmeal, minced onion, allspice, nutmeg, salt and cayenne.
  4. Roll the ground beef into golf-ball sized meatballs and place on prepared baking sheet.
  5. Bake meatballs for 30 minutes.
  6. While meatballs are baking, cook the gluten free egg noodles according to package directions.
  7. While meatballs and noodles are cooking, melt butter in a large saucepan over medium high heat.
  8. Add sliced onions and mushrooms and sauté until onions are cooked through, about 10 minutes.
  9. Reduce heat to medium and add allspice, nutmeg, salt and cayenne, and then let cook for 30 seconds.
  10. Add potato starch and cook for 1 minute until a nice roux forms.
  11. Slowly whisk in creamy beef broth mixture until sauce is smooth.
  12. Bring to a simmer over medium high heat, stirring constantly until sauce thickens.
  13. Cook sauce for 1 minute more, and then remove from heat.
  14. Stir in the parsley.
  15. Place cooked, drained noodles, toss with 1 tablespoon butter, on a platter.
  16. Add cooked meatballs to the sauce.
  17. Top buttered noodles with meatballs and sauce.
  18. Garnish Gluten Free Swedish Meatballs with a sprig of fresh parsley, if desired.

Variations

Microwave Magic

  1. In a large casserole dish, place 4 cups of hot water and cover.
  2. Cook in microwave oven on full power for 7 to 9 minutes, or until water boils.
  3. Stir in noodles and 1 tablespoon butter, and then cover.
  4. Cook on full power for 5 to 7 minutes or just until done.
  5. Remove from microwave oven and set aside to stand for 5 minutes.
  6. While noodles stand, melt butter in a large casserole dish for 30 seconds on full power.
  7. Layer sliced onions on bottom of casserole.
  8. Layer sliced mushrooms on top of onions.
  9. Use lean ground beef to make meatballs as directed in key recipe.
  10. Arrange meatballs on top of onions and mushrooms.
  11. Cover with waxed paper.
  12. Cook in microwave oven on full power for 4 to 6 minute, or until meat is cooked as desired.
  13. Stir together chilled beef broth, chilled heavy cream, potato starch, allspice, nutmeg, salt and cayenne until mixed well.
  14. Pour creamy beef broth mixture over meatballs.
  15. Cook on full power for 2 ½ to 3 minutes, or until sauce is thickened, stir 3 or 4 times during cooking.
  16. Remove from microwave oven, and then set aside.
  17. Place cooked, drained noodles on a platter.
  18. Top noodles with meatballs and sauce.
  19. Garnish with a sprig of fresh parsley, if desired.


Slow Cookery

  1. Grease slow cooker pot with butter.
  2. Layer sliced onions on bottom of slow cooker.
  3. Layer sliced mushrooms on top of onions.
  4. Use lean ground beef to make meatballs as directed in key recipe.
  5. Place meatballs on top of mushrooms in the slow cooker.
  6. Omit butter.
  7. Stir together chilled beef broth, chilled heavy cream, potato starch, allspice, nutmeg, salt and cayenne until mixed well.
  8. Pour creamy beef broth mixture over meatballs.
  9. Cover and cook on low for 6 to 8 hours.
  10. Serve over hot buttered gluten-free egg noodles.
  11. Garnish with a sprig of fresh parsley, if desired.





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