Actually Gluten Free Swedish Meatballs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 lbs lean ground beef (no fillers we use grass-fed)
• 1 lb sausage (isernio's chicken sausage is gf and low fat)
• 1 cup old-fashioned oatmeal (careful to use gf oats)
• 1 teaspoon sea salt
• 2 teaspoons worcestershire sauce (lea and perrin brand is gf)
• 2 eggs
• 3/4 cup milk
• 1 cup sliced mushrooms (chopped fine)
• 2 teaspoons salted butter (be sure not contaminated with toast crumbs)
• 1/4 cup oat flour (made in blender from gf oats)
• 1 tablespoon arrowroot (gf)
• 3 cups water
• 8 ounces sour cream (daisy is gf)

Recipe

• 1 combine first 7 ingredients to form meatballs.
• 2 mix well and form meatballs on parchment paper lined cookie sheets.
• 3 bake in oven about 30 minutes at 375°f.
• 4 turn half-way through.
• 5 they are done when no longer pink.
• 6 while meatballs are cooking, start sauce.
• 7 sautée mushrooms on medium heat in butter until dark brown and tender.
• 8 stir in oat flour and arrowroot powder.
• 9 stir in 3 cups of boiling water.
• 10 cook and stir until sauce is thick and bubbling.
• 11 remove from heat and stir in sour cream.
• 12 smother the cooked meatballs in sauce and serve over or brown rice.
• 13 for a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.