Allergy-Free Swedish Meatballs

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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