Beef & Mushroom Meatballs with Stroganoff Sauce

there may be a dizzying array of gluten-unfastened merchandise in the marketplace nowadays, with the whole thing from pretzels to pasta to warm dog rolls. the whole thing you can probably need to replace the gluten-stuffed goodies you used to like. but the fact is that a number of the tastiest, and healthiest, gluten-free food are those which are obviously gluten-loose. As someone who follows each a low carb and gluten-loose eating regimen, I experience like a whole global of healthy possibilities has spread out to me. I consume more sparkling meals and use them in greater creative methods than I ever did earlier than.

For Celiac attention Month, I knew I desired to strive operating mushrooms into a scrumptious, naturally gluten-loose meatball recipe. and i predicted it all in a wealthy stroganoff sauce, served over different vegetables like zucchini noodles. I used floor chia seed rather than breadcrumbs to bind the meatballs, and it labored perfectly. The meatballs were so flavorful and have been some of the juiciest I’d had in a long term. The sauce changed into amazing as well, however the meatballs ought to stand on my own, or be paired with a pink sauce, and be just as top.

INGREDIENTS

Meatballs:

• ¼ tsp salt
• 1 lb ground beef
• 1 large egg
• 8 oz button or cremini mushrooms
• 2 tbsp butter or olive oil
• 1 shallot minced
• ½ tsp black pepper
• ¼ cup ground chia seed
• ½ tsp salt

Stroganoff Sauce:

• ½ tsp dried tarragon
• 2 tbsp brandy
• ½ cup beef stock
• 1 tbsp butter or olive oil
• 4 ounces button or cremini mushrooms sliced
• 1 tbsp Dijon mustard
• ½ cup sour cream at room temperature

INSTRUCTIONS

1. For the meatballs, chop mushrooms quite finely (this is simplest in a food processor).
2. warmness butter or oil in a big skillet over medium warmth. while warm, add chopped mushrooms and the shallot. Sauté till smooth and fragrant, 5 to 7 mins, sprinkling with salt midway through. let cool a few minutes.
3. Preheat oven to 400F and line a baking sheet with parchment paper.
4. In a big bowl, integrate pork, egg, salt, pepper and mushroom combination. Sprinkle floor chia seed over.
5. using your arms, blend elements together well. they'll start out quite moist, however will thicken because the chia seed starts to gel.
6. shape mixture into 1½ inch balls, wetting arms sometimes to hold aggregate from sticking, and area on prepared baking sheet.
7. Bake 15 minutes.
8. For the sauce, warmness butter or oil in the same massive skillet over medium warmth. while warm, upload mushrooms and cook till browned and gentle, about 7 minutes.
9. Sprinkle with tarragon and upload brandy to pan. cook dinner till maximum of the brandy has evaporated.
10. upload stock and stir to mix. decrease heat to low and add bitter cream and Dijon mustard. Stir till nicely-combined however do no longer allow sauce come to a boil or maybe a simmer.
11. add meatballs to pan and toss to coat. Serve over zucchini noodles or your preferred gluten-unfastened noodles.