216
Gluten Free Meatball Stroganoff
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 1 lb. grass fed ground beef
- ½ cup Kinnikinnick Bread Crumbs Panko Style - gluten free
- ¼ cup milk
- 2 tablespoons parsley plus more for garnish
- ⅓ cup parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon Lea & Perrins Worcestershire Sauce - gluten free
- ¼ teaspoon black pepper
- 1 egg
- ½ of small onion, chopped
- 1 bag (12 oz) bionaturae Organic Fusilli Pasta - gluten free
- 3 tablespoons butter
- 16 oz white mushrooms, sliced
- ¼ cup Krusteaz All purpose Flour - gluten free
- 16 oz Pacific Beef Broth - gluten free
- 1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
- 4 oz Philadelphia Cream Cheese, cut into small cubes - gluten free
- ¼ cup heavy whipping cream
- salt and pepper
- olive oil
Instructions
- Cook the pasta according to package directions and set aside.
- In a bowl, combine ground beef, parmesan cheese, 2 tablespoons chopped parsley, bread crumbs, milk, egg, ½ teaspoon Worcestershire sauce, ½ teaspoon salt and ¼ teaspoon black pepper. Form into small balls.
- Heat a cast iron pan, add a splash of olive oil then cook the meatballs until done and set aside. Alternatively, you can also bake at 400 degrees F. for 18 to 22 minutes. On the same pan add butter. Saute mushrooms and onions for few minutes until soft then season with salt and pepper. Sprinkle flour over mushrooms and stir. Gradually add beef broth and Worcestershire sauce. Stir until slightly thickened. Stir in the cream cheese and let simmer until melted. Remove pan from heat and add the whipping cream.
- Add the pasta and stir nicely. Adjust taste with salt and pepper. Top with the meatballs and parsley. Serve
