Grain Free and Dairy Free Swedish Meatballs
I’ve discovered a new product. They’re called chickpea crumbs and they’re created by Watusee Foods. I love them. No, like really. They’re 100% organic, naturally gluten free, and the ONLY ingredient is chickpeas. They made my meatballs SO much better than when I tried using almond flour as a binder. Honestly, I think they were a bit heavy. My meatballs came out a little denser than I’d like but they held together so well! I was afraid they’d have a weird aftertaste, as the crumbs smelled differently than traditional breadcrumbs, but once cooked, I couldn’t taste the crumbs at all! I’ll definitely be using these again! Maybe I’ll try Wienerschnitzel with them later on this week. Keep going with my German food theme from last week 🙂
Gluten and Dairy Free Swedish Meatballs
2018-02-26 08:23:56
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
- For the meatballs
- 1 lb ground beef
- 1/2 C gluten free breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 T fresh dill, minced
- .
- .
- For the gravy
- 2 T olive oil
- 1 large onion, minced
- 2 cloves of garlic, minced
- 2 C beef broth
- 1 T tapioca starch
- 1/4 cup Kite Hill Greek Yogurt (you can use sour cream if not dairy free)
- 1/2 tsp black pepper
- 1 T dill, chopped
- Salt, to taste
Instructions
- Preheat oven to 350 degrees.
- Mix all meatball ingredients together by hand. Roll into small 2 inch diameter balls and place in a greased baking sheet. Bake for 30 minutes or until no longer pink in middle. Set aside.
- While meatballs are backing, heat olive oil in a large saucepan over medium heat.
- Add onions and garlic to oil and fry for 3-4 minutes or until lightly brown.
- Add tapioca starch to onion mixture and whisk together. Add broth and whisk briskly until bubbly and sauce has slightly thickened.
- Add yogurt and spices to sauce and stir to combine.
- Add meatballs to sauce and stir to coat. Sprinkle with additional dill as desired.
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