Actually Gluten Free Swedish Meatballs

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.

• Ready In: 45 mins
• Serves: 9
• Yields: 4 meatballs

Ingredients

• 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)

Directions

1. Combine first 7 ingredients to form meatballs.
2. Mix well and form meatballs on parchment paper lined cookie sheets.
3. Bake in oven about 30 minutes at 375°F.
4. Turn half-way through.
5. They are done when no longer pink.
6. While meatballs are cooking, start sauce.
7. Sautée mushrooms on medium heat in butter until dark brown and tender.
8. Stir in oat flour and arrowroot powder.
9. Stir in 3 cups of boiling water.
10. Cook and stir until sauce is thick and bubbling.
11. Remove from heat and stir in sour cream.
12. Smother the cooked meatballs in sauce and serve over white or brown rice.
13. For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.