Swedish Meatballs is not the most colourful of dishes but it is tasty. Our kids love meatballs and often ask for it for dinner. In order to get variety, Amanda searched up various different recipes for meatballs and found a Swedish Meatballs recipe to adapt to be gluten free.
We knew this would go down well since our kids love eating the Swedish meatballs at IKEA.
For the meatballs:
1 pound ground beef
¼ cup breadcrumbs ( we us gluten free kinnikinnick)
1 small onion very finely chopped
1 clove garlic finely minced
1 teaspoon dried parsley
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ teaspoon salt
black pepper to taste
1 large egg
1-2 tablespoons milk
1 tablespoon oil
For the gravy:
3 tablespoons butter
3 tablespoons flour use 2 tablespoons if you prefer a thinner gravy (we use gluten free kinnikinnick flour)
1 ½ cups beef broth (check that you have gf broth)
1 cup whole milk
1 teaspoon smooth Dijon mustard
1 tablespoon grape jelly OR lingonberry jam; or less, to taste (we used cranberry the first time and raspberry jam the second time we made this)
salt and black pepper to taste
Make the meatballs:
Add all ingredients for the meatballs EXCEPT for the oil to a large bowl. Knead very well. Using a small ice cream scoop (about 2 teaspoons) of meat mixture, roll into firm balls.
Cook the meatballs:
Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until well browned on all sides for 6 to 8 minutes. You can also bake the meatballs at 425°F for 10-12 minutes or until browned an no longer pink in the middle.
Make the gravy:
Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown.
Quickly pour in the beef broth while whisking constantly.
Simmer until thickened, then whisk in the milk, mustard and jelly.
Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
Place the meatballs back in the gravy and warm very gently until heated through.
Serve immediately with mashed potatoes!