While Vegan Dad was enjoying his Sweet and Spicy Lentils & Rice yesterday, the boys inhaled an entire batch of Swedish Meatballs (served over the same brown rice with smoked paprika their dad ate). The meatballs were soft and moist, and had a delicious sweet flavor from nutmeg and allspice, which kept the guys ooh-ing and ahh-ing all through dinner -- love it when that happens! Made with gluten-free breadcrumbs, the meatballs also contain grated onion to add to the sweet flavor.
The sauce was tricky. In my first batch I used coconut flour -- and I had to throw it out. Yuck. Wrong flavor and texture. My second batch was more successful, using sorghum flour instead. I still haven't found anything that can duplicate the taste of sour cream, so the flavor isn't exactly the same as Grandma's Swedish Meatball sauce, but it was pleasant enough and made a nice change from red sauce.
Dairy-Free, Gluten-Free Swedish Meatballs (makes 20)
1 lb ground beef
1/2 sweet onion, grated
1 Tbsp olive oil
2/3 cup rice milk
1/2 cup GF breadcrumbs
1 flax egg (1 Tbsp ground flax meal plus 3 Tbsp rice milk)
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp pepper
1 cup beef broth
3 Tbsp coconut oil
1/4 cup GF flour (I used sorghum)
1 cup rice milk
2 Tbsp grated onion
salt and pepper to taste
For the meatballs, start a small frying pan on the stove on medium heat. Soften the grated onion in the olive oil. Meanwhile, in a large bowl, mix together the rice milk and breadcrumbs. Keep stirring until all the liquid has been absorbed. Add the meat, flax egg, salt, pepper, nutmeg and allspice. When the onion is softened (about 5 minutes), add it to the meat mixture as well. Combine thoroughly with your hands, then roll into 1" balls and bake on a cookie sheet for 10 minutes in a 375 degree oven. The meatballs may seem wet at first, but they cook through nicely. Flip them after 5 minutes if you like (or not).
While the meatballs are baking, start a medium frying pan on the stove for the sauce. Melt coconut oil in beef broth over medium heat. Whisk in flour until lumps are gone. Add rice milk to taste (I used 1 cup, but if you like your sauce thicker or thinner, you can adjust the amount). Stir in a bit of grated onion, then salt and pepper to taste. Warm through for about 5 minutes so the flour doesn't taste raw.
Serve meatballs over rice or rice pasta with sauce on top. Adding smoked paprika to the rice cooking liquid adds a nice, complementary flavor.
Shared with Pennywise Platter at the Nourishing Gourmet and Real Food Wednesday at Kelly the Kitchen Kop and Gluten Free Wednesday at the Gluten Free Homemaker and Simple Lives Thursday at GNOWFLGLINS and the Homemaking Linkup at Raising Homemakers and Freaky Friday at Real Food Freaks and Fresh Bites Friday at Real Food Whole Health and Farmhouse Friday at LaurieAnna's Vintage Home and the Gallery of Favorites at Premeditated Leftovers and Fusion Friday at Jane Deere and Friday Food Flicks at Traditional Foods and Healing with Food Friday.