Saturday, September 15, 2012

Swedish Meatballs

I was in my kitchen today for the first time since my injury. I had some help from my son Jordan. He saw me struggling with preparing some ingredients and hopped right in to help. Let's just say I am in no way ready to deal with heat of any kind. It is nice to be a little vertical again! Every day just a little bit stronger! So this meal is from my son and I to you all. 

After dinner we watched movies with my son and his beautiful girlfriend. I have not watching this much TV ever. There is nothing else to do when you are forced to rest. One of the movies we watched was "This Means War". There was a scene at a wedding where the two main men of the movie are sitting down eating. One of the main characters was eating away at a dessert and he turned to the other main character and said: "Can you believe this is gluten-free? It is amazing!" I wish I could find the clip of that. Any way, I always like to hear when Hollywood holds the gluten in a flick! 
Now on to the food:

Gluten-Free Swedish Meatballs
adapted from Jo Cooks

For Meatballs:
2 lbs ground beef
1/4 cup tortilla chip crumbs
1/4 cup milk
2 egg yolks
1 medium onion, chopped
2 tbsp butter
 1/4 tsp ground allspice
1/4 tsp ground nutmeg
salt and pepper to taste
vegetable oil for frying meatballs
For Gravy
4 cups of chicken or beef broth
1 cup sour cream
6 tbsp butter
1/4 cup better batter all purpose flour
salt and pepper to taste

 Crush up the chips and place in a small mixing bowl along with the milk. Set aside.
Melt the butter in a skillet, add the onions and some salt, and saute them just until onion is soft.
 In a bigger bowl, add the beef, onions, softened tortilla chips, egg yolks, salt, pepper, nutmeg and allspice. Mix it well using a fork, hands, or a mixer.


 In a skillet heat some vegetable oil. Shape meat mixture into 1 inch meatballs and fry until golden all around, about 7 minutes. Repeat with all meatballs.
In a clean skillet, melt the 6 tbsp of butter. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Add sour cream and whisk. Cook the gravy until it starts boiling then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
Garnish with parsley. Serve over steamed jasmine rice.

In a skillet heat some vegetable oil. Shape meat mixture into 1 inch meatballs and fry until golden all around, about 7 minutes. Repeat with all meatballs.
In a clean skillet, melt the 6 tbsp of butter. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Add sour cream and whisk. Cook the gravy until it starts boiling then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
Garnish with parsley. Serve over steamed jasmine rice.


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