Ingredients: (GF=Gluten Free)
Meatballs:
- 1-1/2 Tbsp olive oil, divided
- 1/4 of an onion, cut into tiny pieces
- 1 lb ground beef
- 1/4 c GF bread crumbs
- 1 large egg yolk
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/2 tsp salt (I used Kosher salt)
- 1/8 tsp pepper
Gravy:
- 3 Tbsp Earth Balance margarine
- 3 Tbsp GF flour (I used Bob's Red Mill 1-to-1 Baking Flour)
- 2-1/2 c hot water
- 1 large or 2 small beef bullion cubes
- 1/2 c Tofutti Sour Cream
- Kosher salt and pepper, to taste
Directions:
Start by sauteing the onion in about 1/2 Tbsp of the olive oil in a large skillet over medium heat. Cook it until it's translucent and let it cool while working on the next step. In a large bowl, combine the beef, bread crumbs, egg yolk, spices, and cooled cooked onion. I used my hands to mix everything (hence, the cooled onions). Next, form meatballs of whatever size you desire (smaller ones will cook faster). Next, add the remaining olive oil to the skillet and brown the meatballs on all sides (takes about 5 minutes for smaller ones). Set aside on a paper towel-line dish.
To make the gravy, start by dissolving the bullion cubes in the hot water. While that's working, melt the butter over medium heat in the same skillet you've been using. Add the flour and whisk constantly until it's a little brown (about a minute; I use a gravy whisk from Pampered Chef that rocks). Gradually add the beef broth you've made, stirring in a bit at a time to reduce clumping. Whisk constantly until it is slightly thickened and then stir in the sour cream; salt and pepper to taste (I didn't need much salt with the bullion I use). Add the meatballs and cook, stirring occasionally, until hot and thickened--about 8 to 10 minutes.
I served ours with rice to be GF and it worked beautifully.
