Basic Swedish Meatballs, Gluten Free


1 pound ground beef
1 cup gluten free bread crumbs/torn bread chunks if you can manage
1 egg, lightly beaten
1 medium onion, diced
2 cups milk, divided
1/2 teaspoon each salt and pepper
1 cup gluten free flour (we like Jules — be careful with rice-based blends as they wil
Butter (or oil) for frying


Place egg, bread crumbs, 1/2 cup milk, onion and spices in a medium-size bowl, stirring well to combine. Let stand 10-15 minutes to allow the bread crumbs to absorb the egg/milk mixture. If too dry, add more milk — bread crumbs should be spongy, but on the wet side.
Place ground beef in a larger bowl and make a well in the center; add 3/4 of the bread crumb mixture and combine — test consistency to see if meat makes firm (1-inch) balls, maintaining shape but wet enough to hold flour, wetter than most meatballs. Add more of the bread crumb mixture as needed – using all if possible.
Roll meatballs in flour, coating well. Add butter (and/or oil) to cast iron or non-stick skillet (with lid) and heat over a medium/medium-high flame. Place meatballs in skillet and cook, turning once half-way through, until browned crust has formed, 15 or so minutes.
When the meatballs are sufficiently browned and a nice crust has formed, add enough milk to half-submerge the meatballs, cover and simmer for 15-20 minutes depending on the size of the meatballs, until the milk has thickened and the meatballs are fully cooked – test for doneness.


My grandmother's recipe for Swedish meatballs, including a rich gravy spiced with nutmeg.


1 servings


Thursday, May 5, 2011 - 6:56pm


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