Friday, January 29, 2016

Swedish Meatballs (with Gluten Free Options)

Recently we have been butchering our own hogs and so I've had ground pork on hand.  Right now it's quite a bit cheaper than ground beef so I am looking stretch the beef a little.  Nothing beats homemade meatballs smothered in a creamy gravy sauce.  It's even better if you make your own broth!

I cook the onions to mellow out their flavor and lose the crunch.  For me, a raw onion can ruin a dish in a hurry.  While you are at it, double or trip the batch and roll up some extra meatballs.  Throw them in the freezer for another time. 

Swedish Meatballs (with Gluten Free Options)                         Printable Recipe


Makes 18 meatballs


1-1/2 Tablespoons olive oil (divided)
1/2 small onion, grated
3/4 pound ground beef
3/4 pound ground pork
1/2 cup quinoa flakes
1 egg
1/8 teaspoon ground allspice (or 5 whole allspice)
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3 Tablespoons butter
1/4 cup all purpose flour (or a gluten free flour of your choice)
3-1/2 cups beef broth (approx 2 cans or use homemade beef broth)
1/2 cup sour cream
salt and pepper to taste


In pan drizzle 1/2 tablespoon of olive oil. Add whole allspice berries (if you are using those) and cook on low until onions are translucent.  Remove berries and discard.
In medium bowl mix together onion, ground meats, quinoa flakes, egg and spices. 
Use a 3 tablespoon cookie scoop to measure meatballs proportions.

Drizzle remaining 1 tablespoon olive oil into a pan with sides.  I used a cast iron pan. Brown meatballs on all sides.  Cooking them until they are nearly done (or completely if you prefer). It should take approximately 25 minutes.  It is OK if bits of the meat falls off as they will join the gravy that is made next.  Remove the meatballs to a paper toweled lined plate while you make the gravy.
Melt the 3 tablespoons of butter in pan, scraping up the meat bits so they are loose.
Stir in flour and cook for about a minute.  (I used Jovial Einkorn flour so it is a little bit more brown to start.)
Slowly add beef broth, whisking to keep it from clumping.   Cook until thickened.
Whisk in the sour cream.  Season with salt (and pepper) as needed.
Add meatballs back in, coating the meatballs with the gravy.  Stir occasionally until the meatballs are cooked through  or heated through depending on how you left them when you pulled them out. 
Serve over egg noodles or mashed potatoes.

3 comments:

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    1. Great idea! In my area we have a lot of turkey growers so ground turkey could be an option too!

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  2. Since pork is often called “the other white meat” I would use chicken.

    Penelope
    website

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