Prep 15 mins
Cook 30 mins
I searched all over for a truly gluten-free swedish meatball recipe. One said, "serve over egg noodles" at the end - which is certainly NOT GF. Another included cream of celery soup and there is only one GF one out there and it is not condensed. So, I modified a recipe and it was a hit at the potluck. We aren't GF, but we have a lot of friends who are, so I always try to bring gluten free to potlucks.
- 2 lbs lean ground beef (no fillers we use grass-fed)
- 1 lb sausage (Isernio's chicken sausage is GF and low fat)
- 1 cup old-fashioned oatmeal (Careful to use GF oats)
- 1 teaspoon sea salt
- 2 teaspoons Worcestershire sauce (Lea and Perrin brand is GF)
- 2 eggs
- 3⁄4 cup milk
- 1 cup sliced mushrooms (chopped fine)
- 2 teaspoons salted butter (be sure not contaminated with toast crumbs)
- 1⁄4 cup oat flour (made in blender from GF oats)
- 1 tablespoon arrowroot (GF)
- 3 cups water
- 8 ounces sour cream (Daisy is GF)
- 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.