kathysrecipebox

Cooking with food intolerances

Swedish Meatballs February 19, 2013

1 lb. ground meat (beef or pork)

2 Tbs. dried parsley

1/2 small onion, grated

1/2 c. safe bread crumbs or sorghum flour

1/2-3/4 tsp. sea salt

1/4 tsp. marjoram

2 pinches of cloves (divided)

pinch of thyme

1 egg or flax-egg or chia-egg

1 1/2 c. gravy (see gravy)

1 Tbs. chopped onion

1. Mix all ingredients except gravy and chopped onion and a pinch of cloves. Shape into 1″ balls.

2. Make gravy (I use GF flour blend and palm shortening, plus chicken broth). Add chopped onions and the other pinch of cloves. Bring to a low simmer.

3. Add meatballs into gravy. Cover. And simmer on low for 15 minutes (this will cook the meatballs through).

4. Serve over rice or safe noodles.

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2 Responses to “Swedish Meatballs”

  1. Connie Ferguson Says:

    Can the measurements be given for the gravy please?

  2. Kathy Brown Says:

    I linked my regular gravy recipe within this recipe (it should open on a new page).


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