Gluten-free Meatballs In Creamy Gravy #Recipe

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Once I figured out how to make tasty gluten-free meatballs that didn’t taste gluten-free that’s about all I make now when I make meatballs. Hubby prefers a gravy over a red sauce any day of the week when it comes to meatballs. So I decided to put the meatballs into a creamy white/brown gravy. It’s very smooth and on the mellow side. Hubby loved it and asked me to make it again (which I will). Here’s how I made it.

INGREDIENTS

Meatball ingredients

• 2 lb ground beef
• 1 packet onion soup mix
• 2/3 cup potato flakes
• 2 lg eggs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp parsley flakes
• salt and pepper to taste

Gravy ingredients

• 16 oz sour cream
• 8 oz cream cheese
• 1 cup brown gravy (I used a packet, made per instructions)

INSTRUCTIONS

Preheat the oven to 375 f.

In a large bowl combine the ground beef, potato flakes, onion soup mix, eggs and seasonings. Mix well.

Form meatballs however you do, either by hand, using an ice cream scoop, etc. I made 18 very large meatballs, but you could make them smaller if you prefer.

Cook for 30 minutes.

Serve with salt and pepper to taste over your favorite gluten-free pasta or rice, or even on your favorite gluten-free bread for a tasty sandwich.

What’s your favorite way to eat meatballs?