• Dairy Keen

Swedish Meatballs

There are a lot of things that I miss about eating Gluten Free, but I think what I miss most is enjoying food where ever I go. I miss that part of any adventure. I went to IKIA and so wanted some Swedish Meatballs. Well I can’t have them there, but I can go home and whip some up for my family. Now we can have them any time we want!

Swedish Meatballs

½ cup milk 3 slices of bread cut into cubes 1 tablespoon butter ½ cup diced onion 2 large eggs ¼ teaspoon allspice or nutmeg 1 ½ teaspoon salt ½ teaspoon pepper 2 teaspoon baking powder 1 pound ground pork 1 pound ground beef


3 Tablespoon butter ¼ Cup minced onion 3 tablespoon flour 2 cups chicken broth 2 cup half and half or milk 2 Tablespoon Beef base (I use Better than Bouillon) 1 Tablespoon Soy Sauce or Worcestershire Sauce ¼ teaspoon black pepper Salt to taste

Pre-heat the oven to 400 degrees. Prepare a broiler pan by covering the bottom with foil and spray the grate with cooking spray. In a mixing bowl place the diced bread and milk and stir to combine. Let sit for a few minutes for the bread to absorb the milk, it will take about 15 minutes. Mix until combines to be a paste and no large bread chunks remain. In a small pan sauté the onions in the butter until softened. To the meat mixture add the eggs, spices, and baking powder.

Stir to combine, and then add the onion, pork and the beef. Stir with a mixer with a paddle attachment. Stir just until combined.

With dampened hands shape into meatballs about the size of walnuts, place onto the prepared broiler pan. Bake for 20 minutes or until browned and done.

While the meatballs are cooking, make the sauce. In a large sauce pan melt the butter and add the onion. Cook over medium heat until the onions are softened. Add the flour and cook, whisking constantly about 1 minute. Add the broth and whisk to get rid of any lumps. Add the half and half, beef base, soy sauce and bring to a boil continuing to whisk until thickened. Add pepper and salt to taste. Add the cooked meatballs, stirring gently to cover all the meatballs with the sauce. Simmer until ready to serve. Serve over the top of mashed potatoes or buttered noodles. For traditional taste serve with Lingonberry Jam from IKIA drizzled over the top of the meatballs.

Gluten Free: Use Gluten free bread, flour, chicken stock, beef base, soy sauce, and noodles.


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