Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Swedish Meatballs
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-041 (Swedish Meatballs, Ground Beef), public domain. Scaled from 100 portions to 6 servings (18 meatballs); white bread crumbs replaced with gluten-free breadcrumbs; flour gravy converted to a cornstarch slurry at half the flour amount.
Nutmeg- and allspice-scented beef meatballs in a smooth brown gravy with a paprika finish — gentle, savoury comfort food.
Category: MainsServes: 6Time: 45 minComplexity: 3/5
Why this complexity: wheat bread crumbs swapped for gluten-free crumbs; flour gravy converted to cornstarch slurry; meatballs shaped by hand.
Ingredients
- 55 g gluten-free breadcrumbs
- 60 ml milk
- 1 large egg, beaten
- 3/4 teaspoon fine salt
- pinch of ground nutmeg, plus 1/2 teaspoon for the gravy
- pinch of black pepper, plus 1/2 teaspoon for the gravy
- pinch of ground allspice
- 550 g ground beef (90% lean)
- 2 tablespoons finely chopped onion
- 500 ml gluten-free beef broth
- 2 tablespoons cornstarch stirred into 60 ml cold water
- pinch of garlic powder
- 1/2 teaspoon paprika, to finish
Method
- Heat the oven to 175 C (350 F). Put the gluten-free breadcrumbs in a large bowl, pour over the milk, and let stand 10 minutes.
- Stir in the egg, salt, a pinch each of nutmeg, pepper and allspice. Add the beef and onion and mix just until combined — do not overmix.
- Shape into 18 meatballs and set them on a lined rimmed baking sheet. Bake 8-10 minutes until browned and cooked through to 68 C (155 F).
- Meanwhile heat the gluten-free beef broth in a saucepan. Stir in the cornstarch slurry, bring to a boil, and simmer about 10 minutes, stirring, until thickened. Stir in 1/2 teaspoon nutmeg, 1/2 teaspoon pepper and the garlic powder.
- Add the meatballs to the gravy, return to the oven or simmer gently about 15 minutes until heated through. Sprinkle with paprika and serve.
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