Prune Swedish Meatballs | Jump to Recipe
Do you put prunes in your Swedish Meatballs? I mean, it’s kind of one of those if-you-know-you-know situations. This recipe for Swedish Meatballs, tastes a lot like other recipes for Swedish Meatballs. But also somehow better. The prune purée added to the meatballs lends a subtle sweetness and true depth of flavor that is really darn tasty.
Prunes are a total nutritional powerhouse, adding phosphorus, magnesium, iron, vitamin K and potassium to the dish. I also recently read that prunes are good for people with osteoporosis (which this “lucky” celiac was diagnosed with when I was only 36). If that’s the case I’ll put prunes in anything I can.
This recipe for Prune Swedish Meatballs is 100% gluten-free, and 100% delicious. It is the perfect comfort food, especially when served over creamy mashed potatoes, rice or gluten-free noodles. I always double the recipe for my crew of 5. If I want enough leftovers for the freezer I quadruple it. Serve it topped with lots of fresh dill and a dollop of leftover prune purée, if you’re feeling it. This easy recipe is one the whole family will love.
When things get weird, (and I think we can all agree that things are really weird right now), it seems like we are universally called back into the kitchen to make comfort food. And due to the COVID-19 lockdown measures in place in many communities across the country, most of us are looking for foods that are:
- batchable & freezable
- have ingredients that are shelf-stable (like California Prunes)
- comforting and delicious
So as we hunker down at home in sometimes less than ideal circumstances, remember to be supportive, be kind, be patient and be well (and well fed). We are all in this long strange trip together. ♥
LOVE MEATBALLS? CHECK OUT THESE OTHER RECIPES:
If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!
- 1 slice gluten-free, white sandwich bread
- 2 tablespoons milk
- 1 teaspoon kosher salt
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon white pepper
- 1 tablespoon olive oil
- ⅓ cup finely chopped onion
- ½ pound ground pork
- ½ pound ground beef
- 1 egg yolk
- ¼ cup California Prune purée
- 2 tablespoons butter
- 2 tablespoons gluten-free flour blend (like Bob's Red Mill 1 to 1) or cornstarch
- 2 cups gluten-free beef broth
- ¼ cup sour cream
- Salt and white pepper
- 1½ tablespoons chopped fresh dill
- Tear bread into 1-inch pieces. Soak in milk with salt, allspice, nutmeg, cardamom, and pepper.
- While bread is soaking, heat 1½ teaspoons oil in a sauté pan; add onion and sauté about 5 minutes or until soft and translucent; cool. In a large bowl, mix pork, beef, egg yolk, bread mixture, onion and prune purée. Chill for 30 minutes to make it easier to form into balls.
- Heat oven to 350°F. Divide meatball mixture into 20 portions. Moisten your fingers with water and gently roll mixture into balls. Place on a rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.
- While meatballs are cooking, heat 2 tablespoons of butter in a sauté pan. Add flour and whisk for about 2 minutes; add broth and sour cream and simmer, whisking constantly, until lightly thickened. Season with salt and pepper. Return meatballs to pan and bring to a simmer.
- Garnish with fresh dill.
This blog post was sponsored by California Prunes.