Allergy Free Swedish Meatballs Food

ALLERGY-FREE SWEDISH MEATBALLS

Steps:

• Combine ground corn flakes, rice milk, salt, pepper and allspice and let swell about 10 minutes. Meanwhile, saute minced onion in canola oil until soft.
• Add ground beef, mayonnaise, and sauteed onion to corn flake mixture and combine thoroughly. Refrigerate about 1-2 hours.
• When ready to cook, preheat oven to 400 degrees. Form small meatballs, about 1.5 inches in diameter, either with hands of a meatball maker. If using your hands, wet them with water periodically to help keep the meat from sticking.
• Place meatballs on a lightly greased baking sheet and cook about 20 minutes until brown.
• Meanwhile, to make sauce, heat canola oil over medium-high heat. Add flour and cook, stirring, about 2 minutes. You want the flour to sizzle and brown up a bit so that the sauce will become brown.
• Add the beef broth, mix thoroughly, and then add tomato paste and seasonings. Reduce heat and simmer about 5 minutes to thicken, stirring frequently.
• Add rice milk. Taste and adjust salt and pepper to your liking.
• Serve over gluten-free noodles or mashed potatoes and a green vegetable.

ACTUALLY GLUTEN FREE SWEDISH MEATBALLS

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.

CLASSIC SWEDISH MEATBALLS

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.