Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Allergy-Free Swedish Meatballs Recipe
    Lost? Site Map

    Allergy-Free Swedish Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    2 hrs

    20 mins

    AllergyGirl's Note:

    Adapted from the Whole Foods Allergy Cookbook. The original recipe calls for Ener-G Egg Replacer, but since I don't have an egg allergy I added in mayonnaise instead. I find this recipe a suitable alternative to the classic Swedish Meatballs.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    meatballs

    Units: US | Metric

    Meatballs

    Sauce

    Directions:

    1. 1
      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.
    2. 2
      Add ground beef, mayonnaise, and sauteed onion to corn flake mixture and combine thoroughly. Refrigerate about 1-2 hours.
    3. 3
      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.
    4. 4
      Place meatballs on a lightly greased baking sheet and cook about 20 minutes until brown.
    5. 5
      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.
    6. 6
      Add the beef broth, mix thoroughly, and then add tomato paste and seasonings. Reduce heat and simmer about 5 minutes to thicken, stirring frequently.
    7. 7
      Add rice milk. Taste and adjust salt and pepper to your liking.
    8. 8
      Serve over gluten-free noodles or mashed potatoes and a green vegetable.

    Browse Our Top < 4 Hours Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Allergy-Free Swedish Meatballs

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 442.1
     
    Calories from Fat 279
    63%
    Total Fat 31.0 g
    47%
    Saturated Fat 7.8 g
    39%
    Cholesterol 79.4 mg
    26%
    Sodium 955.7 mg
    39%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.7 g
    11%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    rice milk

    rice milk

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites