I mean, who doesn’t love meatballs? I know we do! They do take a little more work to prepare, what with the rolling and whatnot, but they are totally worth it. I used this recipe from the blog Damn Delicious as my inspiration, but just made a few changes like to make it gluten free. If you haven’t checked out this blog, you totally should! Everything I have made of her’s turns out really well.
I hope you enjoy!
Add some onions and olive oil to a hot skillet and brown.
Place ground beef and pork in a large mixing bowl. If you don’t eat pork, you can use all beef or ground turkey. This will change the taste and texture a bit, but the sauce is so good I bet you won’t even notice.
Add your browned onions and oatmeal, allspice, nutmeg, pinch sea salt and fresh ground pepper. Mix using hands (I know this is messy and feels gross but really it’s the easiest and most effective way) or mix with a spoon until ingredients are well mixed
Using a small scooper (sorry I don’t have a picture here, here is an example of this) and place them in a large skillet. You can add a little oil to keep them from sticking.
Turn them halfway through to brown the other side. And yes, I did burn them a little…it happens sometimes 🙂
You can also bake them in the oven on a cookie sheet, which is a great way to cook a large batch of meatballs. Place on a large baking sheet and bake at 350degrees for about 20minutes.
While you are cooking to meatballs, start working on the sauce…
In a large skillet, add a bit of butter and olive oil.
Then add some flour, I used a gluten free all purpose flour mix.
It will be clumpy because we are not using a lot of oil or butter, so work quickly to add the beef broth so the flour/fat from becoming cement.
When adding the broth, use a wire whisk to quickly break up the flour clumps. Constantly whisk until the clumps break up , nd it becomes smooth.
Continue whisking until the sauce begins to thicken, this will take about 5-10min on medium-high heat.
When the sauce is smooth, add your sour cream and whisk until smooth.
When the sour cream is incorporated, mix the cooked meatballs and sauce together. I served this over rice, but you can serve over pasta or eat them solo, but don’t forget the veggies. 🙂
Enjoy!
- 1 lb ground beef
- 1 lb ground pork
- 1 cup diced onion
- 1 Tbsp olive oil
- 1 egg
- ½ cup oatmeal (if celiac be sure to use certified gluten free oatmeal)
- ½ tsp allspice
- ½ tsp nutmeg
- Pinch coarse Sea Salt
- Fresh ground pepper - generous amounts
- ⅓ cup all-purpose flour (I used gluten free)
- 1 Tbsp butter
- 1 Tbsp Olive Oil
- 1 cup Sour Cream
- 3 cups Beef Broth
- Parsley for garnish
- Brown onion in olive oil.
- In a large mixing bowl add pork, beef, spices and onions. Mix well.
- Form into balls using a small ice cream scooper.
- Cook in large skillet in batches, will take about 10 min per batch. Turn halfway through.
- When you are batch cooking the meatballs, make the sauce.
- In large skillet or dutch oven, melt olive oil and butter.
- Add all-purpose flour and mix (will be clumpy). Working quickly, whisk in the beef broth. Continue to whisk until sauce begins to thicken and clumps are dissolved.
- Add sour cream and whisk until it is well incorporated.
- Add cooked meatballs to sauce and serve.
- Can be served over rice or pasta or eaten by themselves.
- Enjoy
P.s. A few of these pictures its looks like I am making a lot…well, I was. I actually made a double batch so bring dinner to a friend who had just had twins.
