Gluten free Swedish meatballs and mashed potatoes
Gluten-Free Swedish Meatballs
Yield: About 4 dozen meatballs
Ingredients
• 1 cup gluten-free breadcrumbs
• ½ cup warm milk
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons kosher salt (more to taste)
• 1½ tablespoons all-purpose gluten-free flour
• 1 cup beef or chicken broth (low sodium or homemade)
• ½ cup heavy cream
• 1 teaspoon Dijon mustard (optional)
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 2 garlic cloves, grated or minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Pinch of ground cloves
• Extra-virgin olive oil (as needed for drizzling)
• Chopped fresh parsley or dill (for garnish)
Instructions
1. Soak the breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and warm milk. Let sit for 5-10 minutes.
2. Prepare the onion: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Set aside to cool.
3. Make the meatball mixture: In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, cooked onions, eggs, garlic, salt, pepper, allspice, ginger, nutmeg, and cloves. Mix gently until just combined.
4. Form the meatballs: Roll the mixture into small meatballs, about 1 inch in diameter.
5. Cook the meatballs: Heat the remaining 2 tablespoons of butter and a drizzle of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning frequently, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.
6. Make the sauce: In the same skillet, add the gluten-free flour and whisk for 1 minute. Slowly pour in the broth, whisking constantly to prevent lumps. Add the cream and Dijon mustard, and simmer for 5 minutes until thickened.
7. Combine and serve: Return the meatballs to the skillet, coating them in the sauce. Simmer for another 5 minutes. Garnish with parsley or dill.
8. Serve: Pair with mashed potatoes, peas, and a dollop of store-bought lingonberry jam for a classic finish.
Creamy Mashed Potatoes
Ingredients
• 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
• ½ cup warm milk
• 4 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Boil the potatoes in salted water for 20-25 minutes or until fork-tender.
2. Drain and mash the potatoes using a potato masher or ricer.
3. Add the warm milk and butter, stirring until smooth and creamy.
4. Season with salt and pepper to taste.
Buttery Peas
Ingredients
• 2 cups fresh or frozen peas
• 1 tablespoon unsalted butter
• Salt and pepper, to taste
Instructions
1. Cook the peas in boiling salted water for 3-4 minutes or until tender.
2. Drain and toss with butter, salt, and pepper.
3. Serve immediately alongside the meatballs and mashed potatoes.
Serving Tip
Store-bought lingonberry jam is the perfect accompaniment to these Swedish meatballs, adding a sweet-tart contrast to the creamy sauce and savory meatballs.
Enjoy your delicious Swedish-inspired meal!