Swedish meatballs in a gluten-free version! (Use scoop size #60 for perfectly shaped meatballs.)
Combine all ingredients and blend well. Cover and refrigerate 20 minutes (or longer).
Shape meat mixture into 1-inch balls, using moistened hands or a small scoop. Place meatballs on baking sheets with sides that have been sprayed with cooking spray. Bake at 400°F for 12 to 15 minutes.
Make the Creamy Sauce while the meatballs bake.
Mix the corn starch, beef broth and garlic powder in a large skillet. Stir thoroughly to mix corn starch into the broth before turning on heat. Bring to a simmer over medium-high heat, stirring gently until sauce thickens. Remove from heat and let cool 1 to 2 mintues. Stir in sour cream. Add baked meat balls. Simmer over low heat for 5 to 10 minutes.
Sauce and meatballs can also be ladled over gluten-free noodles, rice or mashed potatoes.
Recipe Note: If using a gluten-free beef base to make the beef broth, mix 2 teaspoons of base with 1-3/4 cups cold water; then add corn starch. (Don't use hot water or the corn starch will lump!)