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Gluten-Free Swedish Meatballs

Prep: 30 min
Makes: 26 to 28 meatballs

Swedish meatballs in a gluten-free version! (Use scoop size #60 for perfectly shaped meatballs.)

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Ingredients

Directions

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.

Creamy Sauce:

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!)

 

 

 

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