MTAL #5

Swedish Meatballs
from The Whole Foods Allergy Cookbook

Meatballs
1/2 cup oat or corn flakes, ground to a meal in a food processor (I just used the Glutino bread crumbs instead)
1/2 cup rice or oat milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp allspice
1/2 cup minced onion
1 Tbsp canola oil
1 lb ground beef
3 tsp Ener-G Egg replacer mixed with 2 Tbsp rice milk

Sauce
2 Tbsp canola oil
2 Tbsp oat flour
2 cups beef broth
2 Tbsp tomato paste
1/4 tsp allspice
1/8 tsp nutmeg
1/4 tsp paprika
1/4 tsp salt
pepper
1/4 cup rice milk

1. Combine ground corn flakes, rice milk, salt, pepper, and allspice and let swell about 10 minutes. Saute minced onion in canola oil until soft. Add ground beef, egg replacer, and sauteed onion to corn flake mixture and combine thoroughly. Refrigerate 1-2 hours.
2. When ready to cook, preheat over to 400 degrees. Form small meatballs, 1-1 1/2 inches in diameter (I used my cookie scoop). Place meatballs on a lightly greased baking sheet and cook about 20 minutes until brown. Meanwhile, to make sauce, heat canola oil over medium-high heat. Add flour and cook, stirring about 2 minutes. You want the flour to sizzle and brown up a bit so that the sauce will become brown. Add the beef broth, mix thoroughly and then add tomato paste and seasonings. Reduce heat and simmer about 5 minutes to thicken, stirring frequently. Add rice milk. Taste and adjust salt and pepper to your liking. Serve meatballs with sauce on the side or place meatballs in sauce and warm thoroughly.

Serves 4.These were surprisingly good. They look a little funky, with the orange-red sauce but taste a lot like the regular swedish meatballs I've had. Asher liked them and everyone else did too.