Tuesday, July 31, 2012

Gluten Free Creamy Meatballs and Potatoes


Here is a recipe that can be made regular or gluten free, and homemade. Meat and potatoes in a gravy sauce kind of like a Salisbury/Stroganoff/Swedish meatballs gravy.  I made this homemade and gluten free, but you can visit the Betty Crocker link for a quick regular version if you like. My Nephews and family loved it, Mr. even commented how good it was. That means it gets blogged. :)



Creamy Meatballs and Potatoes (gluten free)
adapted from Betty Crocker

2 cups cooked, potato wedges (about 1 lb), I used boiled potatoes
1 (10 3/4-oz.) can condensed cream of onion soup, see mine below
1/2 cup water
2 cups steamed fresh broccoli florets, set aside
24 cooked meatballs, see mine below
1/4 cup light sour cream
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; heat through.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally, Serve.


Gluten Free Meatballs
adapted from here

1 small onion, grated
2 Tbl dried parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup potato flakes
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and potato flakes. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Set aside.


Gluten Free Cream of  Whatever Soup
from here

3 Tablespoons butter
3 Tablespoons gluten free all purpose flour blend
1/4 teaspoon salt
dash of pepper
1-1/2 cup fat free milk

Choose your flavoring below. Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 11/2 cups or 1 can of condensed soup.

-Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour. (I made mine mushroom & onion flavor for these meatballs)

-Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

-Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage. Could also add 1/4 C. cooked diced chicken.


Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.

 



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1 Comments:

Cindy DG said...

Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from vegetarianmamma.com

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