Swedish Meatballs

This is something I grew up with and I only made a few minor changes.  I replaced the sugar with agave and made them gluten free.  Instead of breadcrumbs I used oats (ground or whole) and then I rolled the meatballs in oat flour, but you can use any flour of your choice.  I will get the bad part about this recipe out of the way and then we can focus on everything wonderful about it.  DSC_1247The bad part is that it takes a long time to make.  I usually stick with quick and easy recipes.  This one isn’t complicated or hard, it just takes a long time.  I would plan on two hours to make it and then if you get done faster… you can just feel awesome.  The great new is that it tastes fantastic!!  I’m not sure, but this may be my husband’s new favorite recipe.  I have made it for him twice now and both times he raved about it.  It is always such a great feeling to make a successful dinner, isn’t it?DSC_1273If you have a second pair of hands to help shape and flour the balls that will significantly lower your preparation time.  Making meatballs from scratch has always seemed a little daunting to me, but I am here to tell you that it is actually quite easy and I am confident that you can do it.  You mix the meat, eggs, oats, onions, spices, etc until you have a really lovely meat mixture.  Then you will spoon out the mixture and roll it into 1/2-1 inch balls.  I found it easiest to lay wax paper on the counter and roll out all the balls at once.DSC_1275Next you will take a plate and sprinkle a healthy amount of flour on it.  Place a few meatballs at a time on the plate and roll them around until the majority of the ball is covered in flour.  Now you will take each ball and roll in around between your palms, evenly spreading the flour over then entire surface.  These two steps are the ones that take a lot of time.  DSC_1303DSC_1308Once all your meatballs have been floured you can place them in a pan over medium heat and cook them until they have browned.  Pour your sauce mixture over them and simmer for 30 minutes.  I would stir the meatballs occasionally as they simmer to help them cook evenly.DSC_1316

Swedish Meatballs

1 lb ground meat

1 egg

1/4 C diced onion

1 t salt

1/2 t pepper

1/2 t cinnamon

1/4 t all spice

1/8 t ground cloves

1 T Worcestershire sauce

2 T agave

1/2 C oats, ground or whole

Sauce

16 oz tomato sauce

1/2 t cinnamon

1/4 t all spice

1/8 t ground cloves

1 T Worcestershire sauce

2 T agave

1. Put meat, egg, onion salt and pepper into a large mixing bowl and stir briefly.  Add cinnamon, all spice, cloves, Worcestershire sauce, agave and oats to the bowl  and mix together.

2. In a separate, smaller bowl place all the sauce ingredients.  Stir them together and set aside.

3. Form 1/2-1 inch meatballs and roll them in oat flour.  (I place several on my floured plate and stir them around until they are mostly covered.  Then roll each ball between your palms, evenly spreading out the flour.)  Place floured balls into pan over medium heat and cook until browned.

4. Add sauce and simmer for 30 minutes.  When you think they are done find the largest meatball and cut it in half to make sure they are fully cooked.  Serve over rice or zucchini noodles.

*I tried this over zucchini noodles the last time we ate this and I will have to admit it wasn’t quite the same.  However, I have only ever eaten this over rice and it might just have been a matter of what I was used to.  If you are looking to lower your carbohydrate consumption feel free to try this over zucchini noodles or something similar.  I would recommend pouring a little more of the sauce to really cover all the noodles.DSC_1373DSC_1334DSC_1394

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