Jem’s Gluten Free Eats

Disclaimer: these probably aren’t authentic, which is why we are calling them “Swedish-style” meatballs. Regardless, they taste pretty good.

But the best part of an IKEA trip is the meatballs you get at the restaurant at the end, right? Here’s how to make them at home, completely gluten free and coeliac-friendly.

Paired with a creamy mushroom and thyme sauce, these meatballs are super tender and soft and make the perfect winter warmer. And as a bonus, you don’t have to spend three hours walking round IKEA with half a ton of tea lights to get them.

SERVES 4

Ingredients:

For the meatballs –

• 500g 5% fat pork mince
• 75g fresh gluten free breadcrumbs
• 1 apple, finely grated
• 1 tsp dried thyme
• 1 tsp salt
• 1 tbsp gluten free plain flour, for dusting

For the sauce –

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 apple, finely grated
• 2 large handfuls of mushrooms, sliced
• 2 cloves of garlic, finely sliced or crushed
• 300ml hot chicken stock (ensure gluten free)
• 150ml light double cream
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 1 small handful of fresh curled leaf parsley, finely chopped
• Juice of half a lemon

Method:

In a large bowl, bring together your meatball ingredients (excluding the flour) until well combined. Using your hands, shape the mixture into small balls (you should end up with approximately 20-25 meatballs, depending on the size you do them).

Spread your flour onto a plate or clean surface. Proceed to roll each meatball into the flour until coated.

Heat your olive oil in a large pan on a high heat and add your meatballs. Fry for 10 minutes, making sure to turn your meatballs over regularly so all the sides are browned. Proceed to remove your meatballs from the pan and set aside (don’t worry if your meatballs aren’t cooked through, they just need to be browned – you’ll be adding them back in later).

In the same saucepan, reduce to a medium heat and add your onion, grated apple, garlic and mushrooms. Fry for approximately 5 minutes until softened.

Proceed to add your remaining sauce ingredients and season with black pepper. Bring to a boil and leave to simmer for approximately 10 minutes.

Add your meatballs back into the pan and leave to simmer for 25-30 minutes until the sauce has thickened and the meatballs are cooked through.

Serve with creamy mash and green vegetables (or pasta, because that works really well too) and enjoy!