I decided to take a swing at making gluten-free Swedish meatballs. My two main areas of concern when going into this project were, one, find a suitable starch to act as a filler in place of the breadcrumbs and, two, find a way to keep the meatballs together without relying on gluten to bind them. I settled on using potatoes as my source of starch, and used a cookie scoop to form my meatballs. My gluten-free meatballs may not win any prizes for roundness, but they held together well and had a good overall consistency.
- 1 Onion
- 2 cooked Potatoes (bake, boil, or run them through the microwave)
- 1 Egg
- 1/3 cup Milk
- 1/2 lb ground Beef
- 1/2 lb ground Pork
- Salt and Pepper
- 3 tbsp Butter (or 1 1/2 tbsp Butter and 1 1/2 tbsp Olive Oil)
- Preheat the oven to 400 degrees.
- In a food processor combine the onion and potatoes together into a puree.
- Add the egg and milk, and continue to pulse the food processor until they are fully combined.
- Add the meat to the pureed ingredients.
- Season with meatball mixture with salt and pepper.
- Grease a baking sheet for the meatballs.
- Melt the butter in a hot skillet.
- Use a cookie or ice-cream scoop to drop the meatball mixture into the hot skillet.
- Brown the meatballs and then transfer them over to the baking sheet.
- Bake the meatballs for 25-30 minutes.