Best Gluten Free Swedish Meatballs With Gravy Recipes

Gluten Free Swedish Meatballs With Gravy image

Provided by LDSMom128

Categories Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 lb ground beef
3/4 lb ground turkey
1 egg
2 tablespoons pepper
1 tablespoon seasoning salt
2 teaspoons garlic powder
1/2 chopped onion
1 -2 cup cornmeal
4 tablespoons olive oil (2 for cooking the meatballs, 2 to make the gravy)
5 tablespoons tapioca flour
1 tablespoon cornstarch
1 1/2 cups water
1 (10 ounce) can cream of celery soup
1 (12 ounce) can evaporated milk (Can you regular milk)
salt and pepper

Steps:

In a large bowl mix ground beef and ground turkey and combine them well. Add the Egg and stir. Season the meat with the salt, pepper, and garlic powder. Add the onions to the meat. Add the cornmeal and with your hands, mix the meat well. You may need some more cornmeal if the meat is too sticky.
Roll up into individual meatballs. This should make about 40, depending on the size of meatballs you make.
In a large skillet pan, add about 2 tbsp oil and cook the meatballs, turning after about 6-8 minutes and cook the other side.
When the meatballs are no longer pink, transfer them to a plate. Add 2 tbsp olive oil and the tapioca flour and cornstarch. Stir it well until thickened. Add the water and stir with a wire whisk until creamy. Add the cream of celery soup and continue to whisk and cook for about 2 minutes to until thickend. Pour the canned milk and stir well. You may need to add some more milk if it gets too thick. Season well with salt, pepper, and any other seasonings you may prefer.
Return the meatballs to the gravy and heat them up, for about 5 minutes or so.
Enjoy with Steamed Rice.

Actually Gluten Free Swedish Meatballs image

Provided by TrebleChef

Categories Meat

Time 45m

Yield 4 meatballs, 9 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef (no fillers we use grass-fed)
1 lb sausage (Isernio's chicken sausage is GF and low fat)
1 cup old-fashioned oatmeal (Careful to use GF oats)
1 teaspoon sea salt
2 teaspoons Worcestershire sauce (Lea and Perrin brand is GF)
2 eggs
3/4 cup milk
1 cup sliced mushrooms (chopped fine)
2 teaspoons salted butter (be sure not contaminated with toast crumbs)
1/4 cup oat flour (made in blender from GF oats)
1 tablespoon arrowroot (GF)
3 cups water
8 ounces sour cream (Daisy is GF)

Steps:

Combine first 7 ingredients to form meatballs.
Mix well and form meatballs on parchment paper lined cookie sheets.
Bake in oven about 30 minutes at 375°F.
Turn half-way through.
They are done when no longer pink.
While meatballs are cooking, start sauce.
Sautée mushrooms on medium heat in butter until dark brown and tender.
Stir in oat flour and arrowroot powder.
Stir in 3 cups of boiling water.
Cook and stir until sauce is thick and bubbling.
Remove from heat and stir in sour cream.
Smother the cooked meatballs in sauce and serve over white or brown rice.
For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.