Swedish Meatballs - A Gluten Free Meatball Recipe
This updated recipe for Swedish Meatballs made with California Prunes is 100% gluten-free, and 100% delicious. It is the perfect comfort food, especially when served over creamy mashed potatoes, rice or gluten-free noodles. I always double the recipe for my crew of 5. If I want enough leftovers for the freezer I quadruple it. Serve it topped with lots of fresh dill and a dollop of leftover prune purée if you’re feeling it. This easy recipe is one the whole family will love.
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 slice white sandwich bread gluten-free
- 2 tablespoons milk
- 1 teaspoon kosher salt
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon white pepper
- 1 tablespoon olive oil
- ⅓ cup finely chopped onion
- ½ pound ground pork
- ½ pound ground beef
- 1 egg yolk
- ¼ cup California Prune purée
- 2 tablespoons butter
- 2 tablespoons gluten-free flour blend like Bob's Red Mill 1 to 1 or cornstarch
- 2 cups gluten-free beef broth
- ¼ cup sour cream
- Salt and white pepper
- 1½ tablespoons chopped fresh dill
Instructions
- Tear bread into 1-inch pieces. Soak in milk with salt, allspice, nutmeg, cardamom, and pepper.
- While bread is soaking, heat 1½ teaspoons oil in a sauté pan; add onion and sauté about 5 minutes or until soft and translucent; cool. In a large bowl, mix pork, beef, egg yolk, bread mixture, onion and prune purée. Chill for 30 minutes to make it easier to form into balls.
- Heat oven to 350°F. Divide meatball mixture into 20 portions. Moisten your fingers with water and gently roll mixture into balls. Place on a rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.
- While meatballs are cooking, heat 2 tablespoons of butter in a sauté pan. Add flour and whisk for about 2 minutes; add broth and sour cream and simmer, whisking constantly, until lightly thickened. Season with salt and pepper. Return meatballs to pan and bring to a simmer.
- Garnish with fresh dill.
Notes
How to make prune puree:
- 16 ounces pitted California prunes
- 1/2 cup hot water
Directions:
Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.
Nutrition
Calories: 491kcalCarbohydrates: 15gProtein: 23gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 154mgSodium: 1183mgPotassium: 525mgFiber: 2gSugar: 6gVitamin A: 431IUVitamin C: 2mgCalcium: 81mgIron: 2mg
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