Pescatarian Gluten Free Swedish Cocktail Meatballs
Total time55 min
Prep time25 min
Cook time30 min
4.8(27)
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Learn more →Ingredients
8 servings
For the meatballs
- ½ cup gluten free breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 large egg
- ¼ cup yellow onion, finely grated
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
For the sauce
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ cup heavy cream
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground beef, ground pork, egg, grated onion, allspice, nutmeg, kosher salt, and black pepper to the breadcrumb mixture. Mix with your hands until just combined — do not overwork the meat.
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