Gluten-Free ‘Swedish’ Style Meatballs

Gluten-free Meatballs 

These meatballs are oven-roasted to perfection and simmered in a tangy cranberry grape sauce. Made with a delicious blend of meats, they're tender and flavourful with a hint of sweetness from the grape jelly and cranberry juice.

These Gluten-Free, Dairy-Free Mixed Meat Meatballs are full of flavour, and the sauce will be rich and glossy after simmering. The combination of grape and cranberry juices adds a unique sweetness that complements the savoury meatballs perfectly. Plating them in a covered dish or chafing dish keeps them warm and ready to serve for family gatherings or special occasions!

Ingredients:

For the Meatballs:

• 8 oz (250g) ground beef

• 8 oz (250g) ground lamb

• 8 oz (250g) ground pork

• 1/4 cup (60ml) aquafaba (chickpea liquid, as a binder)

• 1/4 cup (30g) rice flour

• 2 cloves garlic, minced or finely grated w/microplane

• 1/2 small onion, diced

• 1/2 cup (80g) diced water chestnuts

• 2 tbsp (30ml) gluten-free dark soy sauce

• 1 tbsp (15ml) gluten-free Worcestershire sauce

• 1/2 tsp (2.5ml) white pepper

• 1/2 tsp (2.5ml) salt

• 1 tbsp (15ml) allspice

• 1 sprig fresh flat-leaf parsley, chopped (for garnish)

For the Sauce:

• 3/4 cup (180ml) grape juice

• 3/4 cup (180ml) cranberry juice

• 3 tbsp (45g) grape jelly

• 2 sprigs thyme

• 2 bay leaves

• 1 tbsp (15g) tamari paste

• 1 tbsp (8g) arrowroot powder (for slurry, mixed with 2 tbsp water)

• 2 tbsp (30ml) brandy

  Prep Time: 20 minutes / Cook Time: 30-35 minutes (including 20-25 minutes for the meatballs to roast and 10-15 minutes for the sauce to simmer and thicken)

  Total Time: 50-55 minutes

You will need the following items and utensils: Mixing bowl, baking sheet, parchment paper, measuring cups and spoons, knife, cutting board, saucepan, wooden spoon or whisk, serving dish or chafing dish.

Instructions:

Prepare the Meatballs:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

1. In a large mixing bowl, combine the ground beef, ground lamb, and ground pork.

2. Add the aquafaba, rice flour, minced garlic, diced onion, diced water chestnuts, gluten-free dark soy sauce, Worcestershire sauce, white pepper, salt, and allspice.

3. Mix everything thoroughly until well combined. The mixture should be paste-like and slightly sticky but easy to shape.

4. Wet your hands slightly to prevent sticking, then roll the mixture into 1 to 1.5 inch (2.5 to 4 cm) meatballs, placing them on the prepared baking sheet.

Oven Roast the Meatballs:

1. Roast the meatballs in the preheated oven for 20-25 minutes, or until golden brown and cooked through. You can check for doneness by cutting one in half (it should be fully cooked inside).

2. Once done, remove from the oven and set aside.

Prepare the Sauce:

1. While the meatballs are roasting, make the sauce. In a medium saucepan, combine the grape juice, cranberry juice, and grape jelly. Stir over medium heat until the jelly is fully dissolved.

2. Add the thyme sprigs, bay leaves, and tamari paste. Bring to a simmer and cook for about 10 minutes to allow the flavours to meld.

3. In a small bowl, mix the arrowroot powder with 2 tbsp of water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until the sauce thickens (about 2-3 minutes).

4. Stir in the brandy and let the sauce cook for another 2-3 minutes before removing from heat.

5. Before adding the meatballs, carefully remove the bay leaves and thyme sprigs from the sauce. Discard.

6. Combine the meatballs with the sauce:

   • Add the roasted meatballs directly into the sauce, stirring gently to coat them in the rich sauce.

   • Let the meatballs simmer in the sauce for about 5-7 minutes to allow the flavours to meld together and for the sauce to reduce further.

   Serve:

   Transfer the meatballs and sauce to a covered dish or chafing dish for serving.

   Garnish with fresh flat-leaf parsley and serve hot.