Swedish Meatballs {gluten-free}
 
 
Author:
Ingredients
  • For meatballs:
  • 2 lbs. ground beef {I choose pastured}
  • ½ tsp. real salt
  • 1 tsp. dried parsley
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • 1 egg, large
  • ½ cup gluten-free panko {I used Amelia’s}
  • For gravy:
  • 4 cups strong beef broth
  • 3 Tbls. potato starch (OR 4 Tbls. corn starch {organic, of course})
  • 4 Tbls. water
  • 1 cup sour cream
  • 2 tsp. Worchestershire sauce
Instructions
  1. Mix all meatball ingredients together and form 35 – 40 meatballs about 1 ½ “ in diameter.
  2. Bake at 400˚ for about 20 minutes or until browned.
  3. While the meatballs are baking, make the gravy.
  4. In a saucepan, bring beef broth to a boil.
  5. Combine starch and water and mix well.
  6. As broth is boiling, add starch water and continue to stir until thickened. Cornstarch will need to boil for 1 minute, potato starch does not need to boil.
  7. (Note: Potato starch may produce a gummy gravy until you add the sour cream.)
  8. Turn off heat and add sour cream and Worchestershire sauce.
  9. Mix well.
  10. Place meatballs in a serving dish and pour gravy over top, coating the meatballs well.
  11. Serve with a side of a tart jam such as lingonberry or cranberry.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/swedish-meatballs-gluten-free/