Go Back

Low fodmap Swedish Meatballs

Delicate meatballs in a creamy gravy served over puff paste squares, egg noodles or rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 29 minutes
Total Time 1 hour
Course Main Course
Cuisine Swedish
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 pkgs. GF Puff Pastry (Whole Foods has Gee Free
  • 1 lb. ground beef, turkey or chicken
  • 1/4 cup olive oil
  • 1/2 lb mushrooms (portabellas are safe at .35 oz.)
  • 1 Tbsp. olive oil
  • 2 to 3 Tbsp. butter
  • 1 garlic clove, thinly sliced
  • 3 or 4 slices stale white bread, GF or sour dough, crusts removed
  • Splash lactose free or alternative milk to soak bread
  • 1 or 2 Eggs
  • 1 Tbsp. finely chopped Italian parsley
  • 1/4 to 1/2 cup grated Parmesan cheese preferably Reggiano
  • Dash Salt and pepper to taste
  • 6 Tbsp. flour
  • 6 Tbsp. butter
  • Dash Paprika
  • 3 cups chicken broth (no garlic or onion)
  • Dash grated nutmeg
  • 1 can Le Seur baby peas, drained

Instructions
 

  • Meatball Mixture:
    Pour the milk over the bread in a mixing bowl. Squeeze out the milk. Place the meat, eggs, cheese, parsley, salt, pepper. Mix well with your hands or a wooden spoon.  Roll the meat mixture into meatballs the size of a golf ball or smaller if using patty shells..
    On medium high heat, heat the 1/4 cup of olive oil. Fry the meatballs in batches until browned on all sides. As they brown, remove them to a bowl. When finished browning, set the browned meatballs aside.
    Sauce for Meatballs:
    In a small frying pan melt the 3 Tbsp. butter with the 1 Tbsp. olive oil until hot. Stir in the sliced up clove of garlic and sauté a few minutes until oil is permeated with garlic flavor. Remove garlic and discard. Add the sliced mushrooms and sauté a few minutes. Set mushroom mixture aside.
    In a 2 qt. saucepan melt the 6 Tbsp. butter until frothy. Sprinkle with the 6 Tbsp. of flour and stir with a whisk until all the flour is incorporated. Sprinkle with paprika and salt. Continue to whisk a minute or two while the flour browns a bit. Slowly whisk in the 3 cups of broth. constantly whisking to prevent lumps from forming in the sauce. If mixture is too thick thin a bit with broth or water.
    Combining meatballs and Sauce:
    Stir the meatballs and mushrooms into the sauce and then sprinkle with the dash of freshly grated nutmeg. Gently stir and bring to a boil. Turn down to a low simmer and simmer for 20 minutes, stirring occasionally.
    Just before serving, add the drained Le Seur peas. Serves approximately 6 to 8.
Keyword gluten free swedish meatballs