I was in the mood for a warm, hearty winter meal. I put together these gluten free Swedish meatballs, served over gluten free pasta (brown rice spaghetti is my favorite). Instead of using dried herbs, try pre-packaged dip mixes (mine was an all natural mango-curry mix) that blend many different seasonings for you.
Meatballs:
1 lb ground beef or ground pork, or combination
1 Tsp diced onion
2 garlic cloves, minced
1 cup almond meal
1 egg, beaten
1 tsp fresh herbs, such as parsley or thyme, chopped
Sauce:
Vegetable or Chicken Broth (1 can)
2-3 Tbsp Rice Flour or Tapioca Starch to thicken
1/8 cup white wine
1/8 cup milk or rice milk
2 Tbsp butter or margarine
salt & pepper to taste
Pre-heat oven to 350 degrees and place aluminum foil over a cookie sheet. Combine ground meat, onion, garlic, almond meal, egg and herbs. Form into 1-inch balls and place evenly on cookie sheet. Bake for 20 minutes or until juices run clear and meatballs are lightly browned.
Prepare sauce:
Mix 1/8 cup warmed broth with rice flour or tapioca starch to form a paste. Warm remaining broth over medium heat, mixing in thickened paste. Continue to stir, adding remaining rice flour until desired thickness. Melt in butter, stir in milk and white wine. Keep stirring and lower heat until ready to serve. Garnish with fresh parsley.
