Gluten-Free Swedish Meatballs

Ingredients

• 
  Meatballs:
• 1/4 cup crushed crispy rice squares cereal
• 2 tablespoons milk
• 1 egg, slightly beaten
• 1/2 teaspoon Worcestershire sauce
• 3 tablespoons finely chopped onion
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black medium grind pepper
• 1 pound ground beef
• 
  Creamy Sauce:
• 3 tablespoons Argo® Corn Starch
• 1-3/4 cups gluten-free beef broth
• 1/4 teaspoon garlic powder
• 1/3 cup sour cream

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!)