Actually Gluten Free Swedish Meatballs
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
4 meatballs
- Serves:
- 9
ingredients
- 907.18 g lean ground beef (no fillers we use grass-fed)
- 453.59 g sausage (Isernio's chicken sausage is GF and low fat)
- 236.59 ml old-fashioned oatmeal (Careful to use GF oats)
- 4.92 ml sea salt
- 9.85 ml Worcestershire sauce (Lea and Perrin brand is GF)
- 2 eggs
- 177.44 ml milk
- 236.59 ml sliced mushrooms (chopped fine)
- 9.85 ml salted butter (be sure not contaminated with toast crumbs)
- 59.14 ml oat flour (made in blender from GF oats)
- 14.79 ml arrowroot (GF)
- 709.77 ml water
- 226.79 g sour cream (Daisy is GF)
directions
- 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.
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