Gluten-Free Swedish Meatballs with Creamy Dill Sauce

Instructions

1. 1In a large bowl, combine about 450 g ground beef, about 225 g ground pork, 0.5 cup gluten-free breadcrumbs, 1 egg, 0.5 cup onion, 1 tsp allspice, 0.5 tsp nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Mix these ingredients thoroughly with your hands until well combined.
2. 2Shape the meat mixture into small meatballs, about 2.54-3.81 cm in diameter.
3. 3Melt 2 tbsp butter in a large skillet over medium heat (162.8°C / 163°C). Add the meatballs to the hot skillet and brown them on all sides, about 5-7 minutes total. Do not cook them through at this stage.
4. 4Pour 1 cup beef broth into the skillet with the browned meatballs. Bring the liquid to a simmer, then cover the skillet. Reduce the heat to low (122°C / 121°C) and let the meatballs simmer for 15-20 minutes, or until they reach an internal temperature of 71°C when checked with a meat thermometer.
5. 5Using a slotted spoon, carefully remove the cooked meatballs from the skillet and place them on a plate. Set them aside.
6. 6In a small bowl, whisk 1 tbsp cornstarch with 2 tablespoons of cold water until smooth, creating a slurry.
7. 7Add 0.5 cup heavy cream to the skillet, scraping up any browned bits from the bottom. Bring the cream to a gentle simmer over medium heat (148.9°C / 149°C).
8. 8Slowly pour the cornstarch slurry into the simmering cream while stirring constantly. Continue to stir until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
9. 9Stir in 2 tbsp fresh dill. Taste the sauce and add a pinch more salt and black pepper if desired.
10. 10Return the cooked meatballs to the skillet. Gently stir them into the thickened sauce to coat evenly. Heat for 1-2 minutes until the meatballs are warmed through. Serve the meatballs and sauce immediately.

Substitutions

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