Gluten Free Swedish Meatballs With Gravy
"I was making meatballs for a family get together and didn't want to use breadcrumbs, as my daughter is on a gluten-free diet. I tried the cornmeal and they turned out excellent! They really hold together very well too! I also found that by mixing the ground beef and ground turkey makes for a much leaner and healthier meatball. You could use all ground turkey if you prefer too! My Dad was the one who actually made the gravy and it turned out nice with the cream soup and canned milk! This recipe can easily be doubled if needs be, and you can play around with other herbs and seasonings too, these were just what I used. Enjoy!"
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
For Meatballs
- 3⁄4 lb ground beef
- 3⁄4 lb ground turkey
- 1 egg
- 2 tablespoons pepper
- 1 tablespoon seasoning salt
- 2 teaspoons garlic powder
- 1⁄2 chopped onion
- 1 -2 cup cornmeal
-
For the Gravy
- 4 tablespoons olive oil (2 for cooking the meatballs, 2 to make the gravy)
- 5 tablespoons tapioca flour
- 1 tablespoon cornstarch
- 1 1⁄2 cups water
- 1 (10 ounce) can cream of celery soup
- 1 (12 ounce) can evaporated milk (Can you regular milk)
- salt and pepper
directions
- In a large bowl mix ground beef and ground turkey and combine them well. Add the Egg and stir. Season the meat with the salt, pepper, and garlic powder. Add the onions to the meat. Add the cornmeal and with your hands, mix the meat well. You may need some more cornmeal if the meat is too sticky.
- Roll up into individual meatballs. This should make about 40, depending on the size of meatballs you make.
- In a large skillet pan, add about 2 tbsp oil and cook the meatballs, turning after about 6-8 minutes and cook the other side.
- When the meatballs are no longer pink, transfer them to a plate. Add 2 tbsp olive oil and the tapioca flour and cornstarch. Stir it well until thickened. Add the water and stir with a wire whisk until creamy. Add the cream of celery soup and continue to whisk and cook for about 2 minutes to until thickend. Pour the canned milk and stir well. You may need to add some more milk if it gets too thick. Season well with salt, pepper, and any other seasonings you may prefer.
- Return the meatballs to the gravy and heat them up, for about 5 minutes or so.
- Enjoy with Steamed Rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This may be a great recipe, but it isn't gluten free. Cream of celery soup (at least the Campbell's variety) contains wheat flour. -
Very good! Did you know the cream soups have gluten in them? My FIL has celiac disease and cannot have any wheat products, and I know the soups have some in them. -
The recipe asks for 2 TABLESPOONS of pepper! That's WAY too much. Otherwise the recipe was really good--we substituted GF cream of mushroom soup.
-
Thank you for this recipe! I was trying to find a good gluten free meatball recipe - one that did not require gluten free breadcrumbs. I didn't make the sauce but the meatballs are great. -
Yum! I did things a little different. I used recipe #278160 Specialty soup substitutes and used gf all purpose flour for the rue in it. I had ground turkey and a tube of sausage on hand. Toasted and crumbed gf bread and used a box of corn muffin mix. Only 1T black pepper because 2 seemed excessive to me. I baked them 30 min at 350F. I was concerned with the gravy as I did'nt stir constantly and it became a gelotinous blob,after adding the can of milk and soup it was still too thick so I added more milk and H2o and of course more seasonings. It came out excellent and filling! The young adults told me to save the recipe and took leftovers home with them. :)xtra gravy is in the freezer will see if it holds up. Thanks for posting.
Tweaks
-
Yum! I did things a little different. I used recipe #278160 Specialty soup substitutes and used gf all purpose flour for the rue in it. I had ground turkey and a tube of sausage on hand. Toasted and crumbed gf bread and used a box of corn muffin mix. Only 1T black pepper because 2 seemed excessive to me. I baked them 30 min at 350F. I was concerned with the gravy as I did'nt stir constantly and it became a gelotinous blob,after adding the can of milk and soup it was still too thick so I added more milk and H2o and of course more seasonings. It came out excellent and filling! The young adults told me to save the recipe and took leftovers home with them. :)xtra gravy is in the freezer will see if it holds up. Thanks for posting.
