Gluten Free Swedish Meatballs

Steps

1. Make the meatballs.

   - Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.

   - Peel and grate the onion on a standard size cheese grater. Squeeze out the excess moisture.

   - In a large bowl, place the egg yolks, milk, bread crumbs, prepared grated onion, salt, pepper, and allspice, and mix to combine well.

   - Break up the ground pork and ground beef with your hands, so it’s a bit loose, and add it to the bowl. With a large mixing spoon, mix everything together gently but completely, taking care not to squeeze the meat too much.

   - Using a small spring-loaded ice cream scoop or wet hands, portion the meatball mixture into golf ball-size balls and place on the prepared baking sheet about 1-inch apart from one another.

   - Shape gently with wet fingertips to ensure that the balls are relatively round.

   - Place the baking sheet in the center of the preheated oven and bake for about 20 minutes or until firm to the touch and at least 160°F in the center when probed with an instant read thermometer. Remove the meatballs from the oven.

2. Make the gravy.

   - Place a large sauté pan over medium-high heat and melt the butter. Add the flour blend and cook, whisking constantly, until it has begun to thicken and brown very slightly and smells nutty (about 1 minute).

   - Add the soy sauce and vinegar, whisking constantly. The mixture will bubble up.

   - Add the chicken stock slowly, whisking constantly; bring to a simmer and cook until the sauce has begun to thicken (about 6 minutes). This isn’t a very thick gravy.

   - Finish by adding the cream, whisking constantly. Return the mixture to a simmer.

   - Add the cooked meatballs to the sauce and cook until heated through, or place the meatballs on a plate and pour the hot sauce over the meatballs.

   - Sprinkle the meatballs with the chopped fresh parsley and serve hot with optional white rice or noodles.