Gluten-Free Norwegian Meatballs
Posted by Deb at 4/18/2008 3:38 PM 
Categories: Cooking, Gluten Free, Foods, Digestive Disorders, recipes, Baking, Scandinavian, Celiac Disease, Wheat Free, Groceries
Categories: Cooking, Gluten Free, Foods, Digestive Disorders, recipes, Baking, Scandinavian, Celiac Disease, Wheat Free, Groceries
Since going to the Scandinavian Smorgasbord at my church, I have been trying many of the Scandinavian recipes that were in the cookbook that I purchased. Last night I made the Norwegian meatballs. I'm beginning to believe that there were (and are) alot of people with Celiac disease/ gluten intolerance in Sweden and Norway. I've never made meatballs like this in my life and they were awesome! I started out with a pound of ground pork and a pound of ground beef, I added 1 cup of mashed potatoes (made with milk), 3 well beaten eggs, 3/4 cup of milk, 1 teaspoon of salt (it said to add a Tablespoon but I think that's way too much salt), 2 Tablespoons of sugar, 1 teaspoon of pepper, 1/4 teaspoon of allspice (I've never put allspice in my meatballs!), 2 Tablespoons of finely, chopped onion and 1/2 teaspoon of garlic. I mixed everything together really good and made small balls out of the meat mixture. I got about 30 meatballs when I was done, that is what the recipe said too, so I guess I made them the right size. I rolled each of the meatballs in my gluten-free flour mix. (For the gluten-free flour mix, I add 2 cups of brown rice flour, 2/3 cup of potato starch and 1/3 cup of tapioca flour and mix it all up really good.) After I rolled each meatball in the gluten-free flour (I used about a cup of flour), I melted about 3 Tablespoons of butter in my large, cast iron pan. Once the butter was melted, I added the meatballs to the pan. I realized that my pan wasn't big enough, so I had to get out my other big, frying pan and melt some more butter. I cooked both of the pans of meatballs until they were brown and well done, then I transfered the meatballs from the regular frying pan to the cast iron frying pan. I poured boiling water over all the meatballs, just enough to cover the bottom of the pan and placed the cast iron pan in the oven on 350 degrees. Once the water had all disappeared, I poured a cup of cream over the meatballs and put it back in the oven and cooked it until all the cream had disappeared. I have never used mashed potatoes to make meatballs and I have never put the frying pan directly into the oven after the browning was done! This was a very strange recipe but the results were amazing! Next, I made the gravy - I melted 2 Tablespoons of butter and added 2 Tablespoons of gluten-free flour mix to the melted butter and stirred constantly. It thickened up really fast, then added 1 cup of Beef broth, 1 Tablespoon of sugar, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. The last thing I added was 1/4 cup of sour cream. I stirred this constantly while I was adding the ingredients and continued to stir while it thickened. Once the cream was gone from the meatballs and the gravy was thick, I served dinner and it was the best meatball dish I have ever had! Ialways wondered why I could never get enough potatoes, I guess it's because I'm Norwegian! It seems like there are potatoes in everything over there! I served this with a nice big salad. I am always happy to answer questions if you have any!
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