Gluten-Free Swedish Meatball Skewers with Lingonberry Sauce

Ingredients

• about 225 g Ground Pork
• about 225 g Ground Beef
• 1/2 cup Gluten-Free Breadcrumbs
• 1/4 cup Milk
• 1 Egg
• 1/2 small Onion
• 1/2 teaspoon Allspice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Vegetable Oil
• 1/2 cup Lingonberry Sauce
• 8 Wooden Skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 225 g ground pork, about 225 g ground beef, 1/2 cup gluten-free breadcrumbs, 1/4 cup milk, 1 egg, 1/2 small onion (finely grated), 1/2 teaspoon allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. 2Mix all the ingredients together with your hands or a spoon until they are evenly combined. Do not overmix.
3. 3Roll the meat mixture into small meatballs, about 2.54 cm in diameter. You should have approximately 16-20 meatballs.
4. 4Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
5. 5Carefully place the meatballs into the hot skillet, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning them occasionally, until they are browned on all sides and reach an internal temperature of 71°C.
6. 6Remove the cooked meatballs from the skillet and let them cool slightly for a few minutes.
7. 7Thread 4-5 meatballs onto each of the 8 wooden skewers.
8. 8Serve the Swedish meatball skewers immediately with the 1/2 cup lingonberry sauce on the side for dipping.

Substitutions

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