This recipe has been in my family for years and the greatest challenge was writing it down! This is down and dirty comfort food, best served with garlic mashed potatoes and lingonberry preserves.
1 lb ground beef
1 cup gluten free bread crumbs/torn bread chunks if you can manage
1 egg, lightly beaten
1 medium onion, diced
2 cups milk, divided
1 tsp (fresh) ground nutmeg
1/2 tsp each salt and pepper
1 cup gluten free flour (we like Jules — be careful with rice-based blends as they will get sticky)
Butter (or canola/vegetable oil) for frying
Place egg, bread crumbs, 1/2 cup milk, onion and spices in a medium-size bowl, stirring well to combine. Let stand 10-15 minutes to allow the bread crumbs to absorb the egg/milk mixture. If too dry, add more milk — bread crumbs should be spongy, but on the wet side.
Place ground beef in a larger bowl and make a well in the center; add 3/4 of the bread crumb mixture and combine — test consistency to see if meat makes firm (1-inch) balls, maintaining shape but wet enough to hold flour, wetter than most meatballs. Add more of the bread crumb mixture as needed – using all if possible.
Roll meatballs in flour, coating well. Add butter (and/or oil) to cast iron or non-stick skillet (with lid) and heat over a medium/medium-high flame. Place meatballs in skillet and cook, turning once half-way through, until browned crust has formed, 15 or so minutes.
When the meatballs are sufficiently browned and a nice crust has formed, add enough milk to half-submerge the meatballs, cover and simmer for 15-20 minutes depending on the size of the meatballs, until the milk has thickened and the meatballs are fully cooked – test for doneness.
Serve with garlic mashed potatoes.