So what's for dinner tonight? Here is what we have for dinner some nights. I got this recipe off the Internet but I have changed it to make it dairy-free and gluten-free. If you don't want it to be gluten-free and dairy-free you can use the underlined ingredient. And there is an added gluten-free peanut butter cookie recipe at the end that is delicious.
Baked Turkey Swedish Meatballs
For the Meatballs:
1 Tablespoon Olive Oil
1/2 cup minced Fresh Onion
2 cloves Garlic, Minced
20 oz. , weight Lean Ground Turkey meat
1 whole egg
1/2 cup Quinoa Flakes or Dry Bread Crumbs
1 Tbsp. Worcestershire Sauce
1/2 Tbsp. Dried Parsley
1 teaspoon ground Allspice
1/4 teaspoon ground Nutmeg
For the Sauce:
14-1/2 ounces, fluid Low Sodium Beef Broth
3 Tbsp. Brown Rice Flour or another flour substitute or All-purpose Flour
1 Tbsp. Worcestershire Sauce
1/2 Tbsp. Dried Parsley
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Salt, Or to taste
1/4 cup full fat Coconut Milk or Light Sour Cream (I used Canned Thai Coconut Milk, mixed well)
1-2 Tbsp. of Agave Nectar or honey or stevia (optional)
Then for the gluten-free and dairy-free version, I added some Arrowroot Powder and Glucomannan to thicken the sauce a bit. I also forgot to sauté the onions and garlic last time and the meat balls still tasted fantastic
Instructions:
For the meatballs:
Preheat oven to 350 degrees.
In a small skillet, heat olive oil over medium heat. Add onion and garlic, sauté 2-3 minutes. Let cool 5 minutes. In a medium mixing bowl, combine turkey, onions and garlic, egg, quinoa flakes, Worcestershire sauce, parsley, allspice, and nutmeg. Shape into meat mixture into 1" balls and place in a lightly greased baking dish. Bake 25-30 minutes, or until cooked through.
For the sauce:
Pour beef broth and flour into a jar with a tight fitting lid. Shake vigorously until well incorporated. Pour beef broth mixture into a large skillet with a lid and add Worcestershire sauce, parsley, black pepper, salt to taste, arrowroot powder, Glucomannan, and agave nectar (optional). Heat to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally. Reduce heat to medium-low and stir in coconut milk. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over brown rice or brown rice noodles, if desired.
Enjoy!
Now for gluten-free peanut butter cookies. Yum! This recipe is extremely easy and ,yes, there is only four ingredients.
Gluten-free Peanut Butter Cookies
1 cup Natural Unsweetened Peanut Butter or Unsweetened Almond Butter
1/2 cup Sugar or Coconut Sugar (any sweetener)
1 Egg
1 teaspoon Vanilla
Instructions:
Preheat oven to 350 degrees. Mix all the ingredients in a medium-sized bowl until well incorporated.
Spoon onto a lightly greased cookie sheet a tablespoon at a time. Then take a fork and lightly smash down to make a criss-cross pattern. Bake in preheated oven for 12-15 minutes or until done.
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