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Gluten Free Swedish-Style Meatballs

Gluten Free Mummy
I've never been the biggest fan of meatballs or beef burgers. I'd rarely order them in a restaurant, let alone make them at home. This week though I found myself with lots of minced beef to use, and decided to have a go at something different. To my surprise, these Swedish-style meatballs were incredible! The sauce is akin to a creamy stroganoff sauce, and the meatballs themselves are tender, juicy and full of flavour. My 16 month old demolished her portion (which has to be a testament to how good they are since many of the new foods we have introduced to her have swiftly found their way to the floor!) and my husband loved them just as much as me. So these are certainly a new family favourite in our house.
Prep Time 15 mins
Cook Time 20 mins
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.