Swedish Meatballs (Gluten-free)

Swedish Meatballs gluten-free

One of my favorite meals is my slow cooker version of “Swedish” Meatballs.  I know that this isn’t really Swedish meatballs but that is what we’ve always called this dish and I’ve been making it for years. Unfortunately I rarely make it any more because of the gluten-free thing.  We were super happy to find Amy’s Soups makes a gluten-free Cream of Mushroom soup and the redesign got started!

Swedish Meatballs gluten-free

 

Gluten-free meatballs are fairly easy to find but  the only variety available at our favorite grocery store is the “Italian-style” – they work just fine. Two cans of Amy’s Soups: Mushroom Bisque and two packages of dry Onion soup mix (check ingredients to make sure it is gluten-free)

Swedish Meatballs gluten-free

Rough cut onion (I want some chunky pieces but also some smaller pieces that will  caramelize & melt away) and baby bella mushrooms.

Swedish Meatballs gluten-free

 

 

 

Top with frozen meatballs (do not defrost)

Swedish Meatballs gluten-free

 

 

 

For a bit of flavor: 1/4c sherry

 

Swedish Meatballs gluten-free

 

 

Combine soups and sherry and pour over the meatballs, onions, and mushrooms.  Cook on Low for 7-8 hours (although mine frequently cooks for 11-12 hours & is just fine).

Swedish Meatballs gluten-free

 

The apartment smelled fantastic when I got home from work. I love that, especially after a long day… knowing that dinner is just a few steps away.  The sauce was still not quite as thick as I wanted so I mixed 1/2 Tbsp cornstarch with 1 Tbsp water and stirred it in.  The meatballs continued to simmer while I cooked some long-grain white rice (25 minutes).

Swedish Meatballs gluten-free Plated: meatballs with sauce on top of cooked rice with freshly ground black pepper.  A huge success that tasted exactly like it is supposed to and definitely something I will make often during winter. The gluten-free meatballs have good texture and the gluten-free mushroom bisque is a little thinner than traditional cream of mushroom soup but using two envelopes of the dry onion soup mix and adding the cornstarch at the end more than compensates.  This also makes for fantastic leftovers.

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