Description
Small, happy, tasty little orbs of Swedish-ness
Ingredients
Meatballs:
2 pounds lean ground beef (93%)
1 pound ground pork
1 cup finely chopped gluten free bread crumbs
1 cup milk
1 large onion, shredded
2 eggs
2 tsp salt
1/2 tsp black pepper
1/2 tsp allspice
1/4 tsp freshly grated nutmeg
Cream Sauce:
1 Tbsp butter
2 Tbsp gluten free flour blend
1 cup heavy cream
1 tsp beef soup base
1 tsp gluten free tamari sauce
1 tsp worchestershire sauce
1/2 tsp thyme
salt & pepper to taste
Instructions
While beef and pork come to room temperature, finely chop bread, grate onion on a box grater (making sure you collect all the juices), whisk eggs, and preheat the oven to 375 degrees.
Combine all meatball ingredients in a large bowl — use your hands to ensure everything gets mixed well.
Create small, evenly-sized meatballs on a baking sheet, and bake for 18-20 minutes. If desired, place one pan at a time under the broiler for a minute or two to give a nice “crust” to the meatballs.
Meanwhile, melt butter in a small saucepan. Sprinkle flour over the butter and stir until combined. Allow to cook for a minute or two. Add the soup base and thyme, then slowly stir in the heavy cream. Simmer gently until thickened. Add soy sauce and worchestershire sauce, and season with salt and pepper.
Notes
If you have lots of time and patience, fry the meatballs. Just don’t crowd the pan.
These certainly don’t have to be gluten free. If using wheat flour, cut the amount in half. Regular soy sauce can be used instead of tamari sauce.
If using beef bouillon instead of beef soup base in the cream sauce, be very careful how much salt you add.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
