Gluten free dinner Swedish Meatballs in cream sauce

How to make Gluten-free Swedish Meatballs?

This is a no-fail, a total crowd-puller kind of a recipe. It doesn’t take a lot of effort to make this dish either. Get your pan ready and make this right now.

Ingredients:

For the Meatballs:

• Mutton mince: 500 gms
• Any GF flour: 2 tbsp
• Eggs: 2
• Salt to taste
• Oregano: 2 tsp
• Chilli flakes (optional)
• Pepper: 1 tsp
• Garlic powder: 1 tsp
• Onion: 1 grated

For the Cream Sauce:

• Oil (olive oil) : 1 tbsp
• Butter: 1 tbsp
• GF flour: 1/2 tbsp
• Cream: 1 cup
• Milk: 1/2 cup
• Chicken/mutton broth: 1/2 cup (optional)
• English Mustard or Dijon Mustard (Dijon is a better choice): 2 tsp
• Salt & pepper to taste

Method:

• Mix all the ingredients mentioned under ‘meatballs’, and make small round meatballs.
• Keep them in the fridge to set for 15-20 minutes.
• Take them out and cook in the heavy base pan for 15 minutes, make sure you turn them to avoid them from burning.
• After cooking them in the pan, cook them in the oven for another 15-20 minutes at 180C. (This cooks them through properly)

The sauce:

• In the same pan, remove the meatballs.
• Now add some oil and butter to this.
• Add the flour and mix it very well.
• Now add the broth. Add the cream and milk. Cook them on a very low flame else the cream and milk might split.
• Now add the mustard, salt & pepper and cook the sauce for 3-4 minutes on very low flame.
• When the sauce looks thick, turn off the heat. Now add the meatballs to the sauce. Mix them well and serve with pasta or rice.

For more Visit our GLUTEN FREE SALADS AND SOUPS

Gluten-free Dinner Swedish Meatballs in Cream Sauce

Recipe by Khushboo

Servings

3

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• For the Meatballs:

• Mutton mince: 500 gms

• Any GF flour: 2 tbsp

• Eggs: 2

• Salt to taste

• Oregano: 2 tsp

• Chilli flakes (optional)

• Pepper: 1 tsp

• Garlic powder: 1 tsp

• Onion: 1 grated

• For the Cream Sauce:

• Oil (olive oil) : 1 tbsp

• Butter: 1 tbsp

• GF flour: 1/2 tbsp

• Cream: 1 cup

• Milk: 1/2 cup

• Chicken/mutton broth: 1/2 cup (optional)

• English Mustard or Dijon Mustard (Dijon is a better choice): 2 tsp

• Salt & pepper to taste

Directions

• Mix all the ingredients mentioned under ‘meatballs’, and make small round meatballs.
• Keep them in the fridge to set for 15-20 minutes.
• Take them out and cook in the heavy base pan for 15 minutes, make sure you turn them to avoid them from burning.
• After cooking them in the pan, cook them in the oven for another 15-20 minutes at 180C. (This cooks them through properly)
• The sauce:
• In the same pan, remove the meatballs.
• Now add some oil and butter to this.
• Add the flour and mix it very well.
• Now add the broth. Add the cream and milk. Cook them on a very low flame else the cream and milk might split.
• Now add the mustard, salt & pepper and cook the sauce for 3-4 minutes on very low flame.
• When the sauce looks thick, turn off the heat. Now add the meatballs to the sauce. Mix them well and serve with pasta or rice.