Even in the summer heat I crave some good old fashioned comfort food, so I gave in and made these delicious meatballs and served them with some garlic mashed potatoes. I’ve worked on making the dish a bit lighter and healthier, replacing the heavy cream with sour cream, and the meatballs are a mix of pork and beef. They go great served over any gluten free grain of choice, mashed cauliflower, or mashed potatoes.
1/2 lb ground beef
1/2 lb ground pork
1/2 medium white onion, diced (other half is used below)
1/4 cup gluten free bread crumbs
1 large egg, beaten
1 tablespoon Worcestershire (double check it’s g/f)
1 tablespoon dried parsley
1/2 teaspoon sea salt
2 garlic cloves, minced
2-3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 1/2 cups fresh sliced button mushrooms
1/2 white onion, sliced
1 cup beef broth
1/3 cup sour cream (reduced fat is fine)
1/2 cup water
1-2 tablespoons cornstarch
mashed potatoes or grain of choice
In a medium sized mixing bowl, mix together the beef, pork, diced onion, breadcrumbs, garlic, egg, parsley, salt, and pepper flakes, Worcestershire sauce. (Using your hands is probably best.) Roll the meat mix into 16 evenly sized balls.
In a large skillet over medium high heat, place the olive oil and let it warm. Place the meatballs in the pan 5-6 at a time, or whatever comfortably fits, and brown the sides. Repeat till all are browned (they won’t be cooked through.) Remove all the meatballs from the pan and place the water, sour cream, and beef broth in the pan – then whisk together. Add cornstarch as needed to thicken. Place the meatballs into the sauce along with the onions and mushrooms. Bring to a low boil, cover and let simmer for about 30 minutes – until the meatballs are cooked through. Serve with gluten free grain or alone as is. Serves 4. Enjoy!