Swedish Meatballs

Years ago I tried to make Swedish Meatballs, but when I fried the meatballs they broke into pieces. This recipe turns out great!

For meatballs:
1-1/2 lb ground beef
1-1/2 cup gluten-free oats
2 eggs, slightly beaten
1 small onion, finely chopped
1-1/4 cups water

Mix and shape into 30 meatballs, each about 1 inch. Place on an aluminum foil-lined cookie sheet. Bake at 400 degrees for 25 minutes.

For gravy:
2 cups hot water
2 heaping teaspoons Knorr’s Caldo de Res bouillon
1 cup cold water mixed with 1/3 cup cornstarch
1 cup sour cream

Boil bouillon and water. At a full boil, stir in 1/3 cup cornstarch that has been mixed with cold water. Mixture will thicken. Remove from heat and add sour cream.

Carefully add meatballs to gravy. Cook on low heat 5 minutes. Serve over rice or gluten-free noodles.

Skinny Version: Use egg-whites only in the meatballs, use lowfat or fat-free sour cream in the gravy.