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Swedish Meatballs (Gluten free)

I love Swedish Meatballs.  I could eat them every day.  They are little bombs of deliciousness!  Even my daughter loves these.  We typically serve them over a pile of jasmine rice.  You can make them out of all beef, or do a pound of beef and a pound of pork.  I prefer the half pork method because the pork gives them a more delicate consistency.  Making these meatballs is time consuming, but they are well worth it! This recipe is also gluten free.  (*See below for a flour based version.

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1/2 Cup shredded onion (you can finely chop it, but for kids, shredding the onion helps disguise it)
1 Tsp Salt
1 Pound Ground Beef
1 Pound Ground Pork
2 Large Egg Yolks
1/2 Tsp Black Pepper
1/2 Tsp Ground All Spice
1/2 Tsp Ground Nutmeg
1/4 Cup Potato Starch (you can use flour if you don't need the recipe gluten free)
3 Cups Beef Broth
1/4 Cup Heavy Cream


1.  Preheat oven to 200F.
2.  Add a tablespoon or two of butter to a saute pan over medium heat. Sweat the onions and add a pinch of salt and some pepper. Remove from heat and set aside.
3.  In the bowl of a stand mixer, combine the meat, egg yolks, 1 teaspoon of salt, black pepper, allspice, nutmeg and onions.  Beat on low to medium speed until combined.
4.  Using a kitchen scale, weigh meatballs into 1 ounce portions.  Roll in balls and place on a cookie sheet lined with tin foil (for easy clean up).
5.  Heat a tablespoon or two of butter in the saute pan over medium-low heat.  Add the meatballs in batches and saute until golden brown on all sides.  Remove the meatballs to an oven proof dish using a slotted spoon and place in warmed oven.
6.  Once all the meatballs are cooked, decrease the heat to low and add the broth to the sauce pan.  Whisk while scraping the brown bits from the bottom of the pan.  Bring to a simmer and reduce the broth for a few minutes.  Once the broth has thickened a bit, add the potato starch.  (You might want to create a slurry with the potato starch and some broth before adding it to reduce clumping.)  Continue to simmer and once the potato starch starts to really thicken, remove it from heat.  Do not over cook the potato starch because it will lose it's thickening properties.  Add cream to the gravy and heat through.   
7.  Remove meatballs from the oven, cover with gravy and serve.

*If you would like to use flour instead of potato starch, use this step instead of step 6 above:
6.  Once all of the meatballs are cooked, decrease the heat to low and add 1/4 cup flour to the pan.  Whisk until lightly browned, approximately 1 to 2 minutes.  Gradually add the beef stock and whisk until sauce begins to thicken.  Add the cream and continue to cook until the gravy reaches the desired consistency.

1.  Use whole allspice and grind it up with a pestle and mortar right before using.  Use whole nutmeg and shave it with a microplane right before using.  This really helps the spices flavor pop.
2.  Make the meatballs the night before or in the morning and let them sit in the fridge during the day.  This helps the spices hydrate and permeate the meatballs.