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.
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.