Gluten-Free Swedish Meatball Skewers with Lingonberry Dip

Instructions

1. 1Preheat your oven to 190°C. In a large mixing bowl, combine the 0.5 cup of Gluten-Free Breadcrumbs and the 0.25 cup of Milk Alternative (Oat); allow them to soak for 5 minutes to soften.
2. 2To the soaked gluten-free breadcrumb mixture, add the about 450 g of Ground Beef, about 225 g of Ground Pork, 1 large Egg, 0.25 cup of finely diced Onion, 0.5 tsp of Allspice, 0.75 tsp of Salt, and 0.25 tsp of Black Pepper. Mix thoroughly with your hands until all ingredients are evenly combined, but do not overmix.
3. 3Roll the meat mixture into small, uniform meatballs, approximately 2.54 cm (2.5 cm) in diameter. Place the formed meatballs in a single layer on a baking sheet.
4. 4Bake the meatballs in the preheated oven for 15 to 20 minutes, or until they are browned and cooked through. To ensure doneness, the internal temperature of the meatballs should reach 71°C.
5. 5While the meatballs are baking, prepare the lingonberry dipping sauce: In a small bowl, combine the 0.5 cup of Lingonberry Jam, 0.25 cup of Dairy-Free Sour Cream, and 1 tsp of Lemon Juice. Stir until smooth and well combined.
6. 6Carefully thread the cooked meatballs onto skewers. Serve the Gluten-Free Swedish Meatball Skewers immediately with the prepared Lingonberry Dip.

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