1 pound lean ground pork OR beef (I did 1/2 of each)
1 small freshly grated onion
1/2 cup Quinoa Flakes, finely crushed gluten-free cracker crumbs or use dry gluten-free bread crumbs
2 tablespoons potato starch or cornstarch
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon nutmeg for meatball mixture and 1/8 teaspoon to add to gravy
1/8 teaspoon allspice
2 lightly beaten eggs
1/2 cup milk OR your favorite dairy free milk substitute (I used So Delicious Unsweetened Coconut milk)
1/2 cup potato starch or cornstarch to roll meatballs in before pan frying
2 cups gluten-free beef broth (I used Pacific Natural Foods brand Organic Beef Broth) (Chicken will work too.)
2 tablespoons potato starch or sweet rice flour to thicken gravy
3 tablespoons vegetable shortening for browning meatballs**
Preparation:
In a large mixing bowl combine ground pork or beef, grated onion, quinoa flakes/cracker/bread crumbs, 2 tablespoons potato or cornstarch, seasonings and eggs. Use an electric mixer to thoroughly combine ingredients. Add coconut milk or your favorite milk substitute. Beat on high for 1 minute.
Shape meat mixture into about 1 1/2-inch to 2-inch balls and dust each meatball with potato starch or cornstarch. I used a level 1/8th cup scoop to shape my meatballs but you can make them smaller if you like. Heat vegetable oil in a large heavy skillet. Brown meatballs in batches, turning to evenly brown.
Remove browned meatballs from the skillet to drain on a plate. Leave pan drippings from browned meatballs in the skillet. Whisk 2 tablespoons potato starch or cornstarch into 1/2 cup of the beef broth. Add this mixture along with remaining beef stock to the skillet. Add 1/4 teaspoon nutmeg to gravy. Whisk and simmer over medium heat until the mixture thickens. Add browned meatballs and simmer on low for about 15 minutes.
To serve remove meatballs with a slotted spoon and pile in a large serving dish. Pour hot gravy over meatballs.
**The second time I made these, I cooked them in a non-stick skillet and did not use any oil to fry them. They tasted much better and were not as heavy. I also did not have beef stock, and used chicken. Still tasted wonderful! A double batch made 70 Tablespoon sized meatballs.
Shape meat mixture into about 1 1/2-inch to 2-inch balls and dust each meatball with potato starch or cornstarch. I used a level 1/8th cup scoop to shape my meatballs but you can make them smaller if you like. Heat vegetable oil in a large heavy skillet. Brown meatballs in batches, turning to evenly brown.
Remove browned meatballs from the skillet to drain on a plate. Leave pan drippings from browned meatballs in the skillet. Whisk 2 tablespoons potato starch or cornstarch into 1/2 cup of the beef broth. Add this mixture along with remaining beef stock to the skillet. Add 1/4 teaspoon nutmeg to gravy. Whisk and simmer over medium heat until the mixture thickens. Add browned meatballs and simmer on low for about 15 minutes.
To serve remove meatballs with a slotted spoon and pile in a large serving dish. Pour hot gravy over meatballs.
**The second time I made these, I cooked them in a non-stick skillet and did not use any oil to fry them. They tasted much better and were not as heavy. I also did not have beef stock, and used chicken. Still tasted wonderful! A double batch made 70 Tablespoon sized meatballs.
