Swedish Meatballs: Gluten/Dairy Free

Instead of ham for Christmas Dinner, I thought I would try making Swedish Meatballs.  I left the eggs out of the mix and they still tasted good.  The gravy is not a cream base, and that is the only thing John would trade.  He gave them two thumbs up though for being "gluten & dairy free."  He thought it tasted more like a Chicken Fried Steak than a Swedish Meatball however.

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.

Pseudo Stuffed Peppers

We had wild rice on Sunday and I needed to use up the rest before it went bad.  I also had some red and yellow peppers, so I thought of stuffed peppers!  However, I know I would be the only one eating them and I don't like to store them.  So I chopped up the peppers and added them to my rice and ground beef.  My mom always made these with cheese, but I left it out and they taste great!  Now I have lunch the rest of the week!

1 lb ground beef browned
1-2 bell peppers
2 cups cooked rice
salt/pepper to taste

Add everything in a pan and cook until warmed and peppers are softened.

Enjoy!

Meatloaf w/Quinoa

This was really good and although not quite like my original, it got rave reviews! I doubled the recipe and used 2 lbs of ground beef instead of ground turkey. I also cooked the onion and garlic with the quinoa in chicken broth instead of water.

• 1/4 cup quinoa
• 1/2 cup water (chicken broth)
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey
• 1/2 teaspoon cayenne pepper
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper

My topping
1 Cup Catsup
1/3 light brown sugar
4 tsp ground mustard

1. Heat olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent. Add garlic and cook. Add the quinoa and water/broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.
4. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Mexican Lasagna

I saw this in a magazine and thought it would be a great meal for my family. Plus, I don't know about you but I have just a few lasagna noodles left over every time I make lasagna and this is a great way to use them up. Anything you would use in a burrito or taco would work with this. Next time I will add olives, black beans, corn...

1 lb ground beef
1/2 cup onion
8 oz lasagna noodles broken into 1 1/2 inch pieces (I used 6 and it was more than enough)
1 3/4 c spaghetti sauce
1 packet or 1/4 c of taco seasoning
1/2 c water
1 c shredded cheese
cilantro flakes
Sour Cream to top

Cook the lasagna noodles until done. Drain when cooked.
Brown the beef with the onion. Drain grease. Add spaghetti sauce, water and taco seasoning and let simmer. Add cheese and cilantro flakes right before you add the noodles.
Add the noodles to the meat sauce, stir and serve!

This got two big thumbs up from my boys and "When are you making this again!"

All Beef Meatloaf

If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes. Serves 6 to 8

Meatloaf
3 ounces Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).
2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.
4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Step-by-Step: Troubleshooting Meat Loaf
PROBLEM: Sides of meat loaf remain crustless.
SOLUTION: Loaf pans expose only one side of the meat loaf to browning heat. By opting for a free-form loaf, we achieved an all-over browned crust.
PROBLEM: Meat loaf sits in an unappealing pool of grease.
SOLUTION: Baking directly on a sheet pan provides no outlet for exuded grease. A foil base, poked with holes and set on a cooling rack, lets juices drain as the loaf cooks.Step-by-Step: Creating a Free-Form "Loaf Pan"

Allowing meat loaf to stew in its own juices makes for a greasy mess. Here's our solution: Fold heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer (about half an inch apart). Spray the foil with nonstick cooking spray.

Sloppy Joes

I grew up on these and my family loves them too! Does NOT taste like Manwich - so much better!!!

1 lb ground beef
1 can baked beans (take out the piece of bacon) OR 1 can of pork n beans
1/2 c catsup
1/4 c mustard
1/4 c brown sugar
Hamburger Buns

Brown the ground beef, drain the excess grease. Add all the ingredients and then taste. It should taste slightly sweet and tangy - like BBQ beans.

This is also good with potato chips!

Grandma's Quick Chili Bake

1 lb ground beef
1/2 c chopped onion
2 cans chili
1 can whole kernal corn
2 c shredded cheddar cheese
2 c Bisquick
1 c milk
2 eggs

Preheat oven to 350. Cook ground beef and onion until beef is brown. Add chili and corn and pour into 9x13 pan. Sprinkle with cheese.

Stir remaining ingredients until blended. Pour over beef mixture.

Bake 35 minutes or until golden brown. Serve with sour cream, chopped tomato and shredded lettuce.

Grandma's 12 Enchiladas

1 lb hamburger, cooked
1 can refried beans
12 flour tortillas
1 10 oz can enchilada sauce
1 20 oz can enchilada sauce
grated cheese

Cook meat and drain grease. Heat hamburger and refried beans and pour small can of enchilada sauce in and cook until thick. Take tortilla and add two spoonfuls of meat mixture and a handful of grated cheese. Roll up shell Place seam side down in 9x13 pan. Pour larger can of enchilada sauce over rolled tortillas. Cover with grated cheese and bake 350 for 30 minutes.

Grandma's Hamburger Casserole

1 can cream of chicken soup
1 can cheddar cheese soup
1 lb hamburger
1/2 c chopped onion
1 large pkg tater tots

Brown hamburger and onion together. Mix in both cans of soup. Put tater tots in 9x13 pan and cook as directed. Pour hamburger soup mixture over the top of the tater tots.

Bake 20 minutes in 350 oven.

Grandma's Autumn Soup

1 lb ground beef
1 c onion, chopped
1 c potatoes, diced
1 c carrots, diced
1 c celery, diced
1 med size can tomatoes
5 c water
2 tsp parsley flakes
2 bay leafs
Salt and Pepper to taste

Brown ground beef and onions in bottom of large pan. Add water, and all other ingredients. Cook until vegetables are tender. About 20 minutes.

Grandma's Beef Casserole

2 lbs ground beef
1 onion
1 green pepper
1 can tomato sauce
Grated cheese
1 can corn
1 pk curled noodles
1 can tomato soup
Chili powder to taste

Brown meat, onion and green pepper. Boil curled noodles as directed and drain. Grease pan. Layer meat, noodles, corn, tomato soup, tomato sauce. Sprinkle top with chili powder and cheese. Bake 275 for 2 hours.

Grandma's Ole Mexican casserole

2 lb ground beef
2 med onions, chopped
1/2 c green pepper, chopped
1 1/2 tsp chili powder
1 tsp oregano leaves, crushed
1 c grated cheese
1 tsp salt
1 can (10.5 oz) tomato puree
1 can (28 oz) tomatoes, diced
1 16 oz can red kidney beans, drained
2 1/2 c crushed corn chips

Cook meat, onion and green pepper in a large pan until veggies are tender and meat brown. Drain any excess grease. Add chilli powder, oregano, salt, tomato puree, tomatoes and kidney beans. Mix well and simmer uncovered for 5 minutes. Add 1 1/2 c corn chips and put mixture in 9x13 pan. Bake uncovered for 30 minutes. Add 1 c corn chips to top and cheese. Bake 5 minutes longer.

Grandma's Golden Nugget Meatballs

1 1/2 lb ground beef
1 1/2 c soft bread crumbs
1/3 c chopped green peppers
1/2 tsp dry mustard powder
1/2 tsp garlic salt
2 sm cans tomato sauce
1/8 tsp pepper
1 tsp salt
1 egg
1/3 c catsup
16 cubes of cheese

Serve over cooked spaghetti or rice.

Grandma's Meatballs in Pineapple Sauce

Mix:
2 lb hamburger
1 slice bread crumbled in 1/2 c milk
1 egg, slightly beaten
2 tsp salt
1/2 tsp garlic salt
1/2 tsp pepper
Form into small balls and brown. Shaking pan often to keep balls round. Remove meatballs and set aside.

Pineapple sauce:
1 c condensed beef bouillon
1 large can pineapple chunks
1/2 c chopped green pepper
1/2 c brown sugar
2 Tbs soy sauce
1/2 tsp salt

Bring to a boil then add 2 Tbs corn starch in a little water and stir into sauce. Simmer about 15 minutes until sauce is clear and thick. Add meatballs and simmer 15 minutes more. Serve over cooked rice.

Grandma's Macaroni Casserole

1 lb macaroni
1 onion
1 lb hamburger
1 can cream of mushroom soup
1 pkg frozen peas
1 can tomato sauce
1/2 c shredded cheese (for top)
1 tsp chili powder

Cook hamburger and onion. Add the other ingredients. Mix all together and top with cheese. Add a little water if necessary. Bake at 350 for 30 min.

Beef and Bean Chimichangas (Baked)

Found this on allrecipes.com. I will tell you my modifications at the end (it will make it easier). My kids even ate it!

1 pound lean ground beef/roast/steak/chicken/pork
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Modifications: I added just one can of diced green chilies instead of green pepper. I also omitted the onion. I did half ground beef, half left over roast. Instead of taco sauce, I added 1 can of tomato sauce. Instead of the seasonings, I added taco seasoning. I omitted the corn. I added the refried beans to the mixture instead of doing that separate saving a step. Other people said they added a can of black beans and it was yummy. For more modifications, here is the recipe and you can look through the reviews.

I used half of my mixture and made 9 taco size chimichangas and froze the rest of the mixture for a later date.

Meatloaf

Such a good recipe!

2 lbs hamburger
3/4 c bread crumbs (I dry out my leftover bread)
1 envelope onion soup mix
2 eggs

Mix the above together and shape into a loaf. I put mine on top of a rack when I bake it so the grease drips down.

Bake at 350 for 40 minutes covered. The last 20 minutes remove and add the following sauce:

3/4 c catsup
1/3 c brown sugar
2 TBS dry mustard
1 TBS Worcestershire sauce
Mix the sauce together and taste to see if it is too your liking. It should be sweet with a tang at the end.

Bake for 20 additional minutes uncovered. Slice and serve. Leftovers can be used for sandwiches.

Taco Bake

A great way to use the old chips!

1 lb hamburger
2 cans Tomato Soup
1 can water
Old Tortilla Chips
Cheese
olives
chilies

Cook the hamburger and add the tomato soup and water. In a 9x13 pan put the chips along the bottom and pour the hamburger mixture on top, sprinkle with cheese and other toppings. Bake 350 until cheese is melted (15 minutes). To spice it up you can add ½ cup salsa to the hamburger mixture.

Pasties

I grew up with these. When my Finnish ancestors came to America, they would take these into the mine for work each day.

1 lb hamburger- raw
3 potatoes
2 big carrots sliced
1 onion- chopped
frozen peas
4 pie crusts or homemade pie dough

Cut vegetables into small pieces. Take a 6 inch in diameter pie crust. On half of the dough, place 1/4 of the hamburger, and veggies. Fold over and seal along the edge with a fork. Bake at 350 for 1 hour. These will freeze well. I would make A LOT at once.

Taco Salad

Place in order on your plate-

Tortilla or corn chips
Refried Beans
Seasoned hamburger with taco sauce
Cheese
Shredded lettuce
Tomatoes
Olives
Sour Cream
Guacamole