Gluten free Swedish Meatballs With Mustard Cream Sauce

Gluten free Swedish Meatballs With Mustard Cream Sauce

Gluten free swedish meatballs with mustard cream sauce an ideal winter meal !

1 tsp sea salt flakes 3 black peppercorns 3 allspice berries 1 small red onion, very finely chopped 350g minced pork 350g minced beef ¼ tsp freshly grated nutmeg For the sauce 2 tbsp dairy-free margarine, such as Pure Sunflower Spread 1 tbsp groundnut oil 1 tbsp gluten-free plain flour 2 heaped tsp mustard flour 250ml hot beef stock 150ml oat cream Small bunch of fresh parsley

Grind the sea salt flakes, peppercorns and allspice berries using a pestle and mortar then grate in the nutmeg. Then, using a food processor (you can do this by hand but it is much easier this way), blitz the onion, pork, beef, spices and seasoning until blended together and less coarse in texture. Scoop a little of the meat out with your hands and roll into an even 3cm ball – it really helps if your hands are a little cold. Set aside in a single layer on a lined baking tray or board. Repeat this process until you have used up all the mixture and have approximately 40 meatballs. Cover and place in the fridge to chill for a minimum of 1 hour. When you are ready to cook, heat half the margarine with the oil in a large, heavy-bottomed skillet or frying pan (just don’t use non-stick as you are going to scrape it later on). Wait for the margarine to melt into the oil then add the meatballs in batches, roughly 8 at a time, and cook for 4-6 minutes until browned all over. Once sufficiently browned, remove them from the pan and set aside. Add the remaining margarine, flour and mustard flour to the pan and stir vigorously to form a roux. Gradually pour in the stock, little by little, whisking as you go, scraping up any cooked on meaty bits that may be lingering at the base of the pan, until you have a smooth, velvety sauce. Remove from the heat momentarily and pour in the oat cream, whisk together gently and sprinkle in the chopped parsley. Return the meatballs to the pan with their juices; bring to the boil and then simmer gently for a further 10 minutes until tender. Season the sauce to taste then serve piping hot with a good dollop of lingonberry preserve. Recipe by Pippa Kendrick, The Intolerant Gourmet As Seen On The Channel 4 Website