The Home Economics Bit
Did you know?
Eggs act as a binding agent – or glue – in many recipes. As egg proteins set, they bind together which gives strength to foods -including homemade meatballs and burgers – preventing them from breaking apart as they’re cooked.
Gluten Free Swedish-Style Meatballs
- 1.25 lbs lean steak mince
- 35 g gluten free breadcrumbs
- 1 medium onion finely diced
- 1 tbsp fresh parsley chopped
- 1 tsp garlic powder ensure gluten free
- 1 tsp salt
- 1 large egg
- 1 tbsp rapeseed oil
- 70 g butter
- 40 g gluten free flour
- 480 ml beef stock ensure gluten free
- 230 ml double cream
- 1 tsp Dijon mustard ensure gluten free
- salt and pepper to taste
- In a large bowl, mix the minced beef, parsley and gluten free breadcrumbs together with the egg, garlic powder, salt, and pepper.
- Once combined, roll the mixture into evenly sized meatballs. This amount of mixture should make approximately 10 – 12 small meatballs.
- Heat a large non stick pan. Once hot, add the rapeseed oil and a tbsp of butter.
- Once the butter has melted, add the meatballs and cook – turning regularly – until browned all over, and cooked through.
- Using a slotted spoon, transfer the meatballs to a plate. Cover with tin foil and set aside while you make the sauce.
- Reduce the heat to low. Add the butter. Once melted, add the gluten free flour. Cook the flour and butter together over a low heat for 3-4 minutes.
- Increase the heat to medium-high and slowly add in the beef stock and double cream.
- Once boiling, add the meatballs to the sauce. Then reduce the heat to a simmer and cook for 5-8 minutes until the sauce has reduced to a desirable consistency.
- Serve with boiled rice or mashed potatoes.