ALLERGY-FREE SWEDISH MEATBALLS
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.
Provided by AllergyGirl
Categories < 4 Hours
Time 2h20m
Yield 24 meatballs, 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 442.1, Fat 31, SaturatedFat 7.9, Cholesterol 79.4, Sodium 955.7, Carbohydrate 17.2, Fiber 1.1, Sugar 2.8, Protein 23.4
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
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