Ingredients:

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For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup gluten-free breadcrumbs
• 1/2 cup plant based milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 egg

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For the Cranberry Sauce:

• 1 cup cranberries (fresh or frozen)
• 1/2 cup glycine
• 1/2 cup water
• Zest of one orange (optional)

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For the Cream Sauce:

• 2 tablespoons coconut oil
• 2 tablespoons coconut flour
• 1 tablespoon tapioca starch
• 2 cups beef or vegetable broth
• 1/2 cup coconut cream
• Salt and pepper to taste

Instructions:

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1. Meatballs:

In a bowl, combine breadcrumbs and milk. Allow them to soak for a few minutes.

In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, parsley, black pepper, salt, nutmeg, and egg. Mix well.

Shape the mixture into small meatballs, approximately 1 inch in diameter.

Bake meatballs in the oven at 400°F (200°C) until browned on all sides and cooked through. Set aside.

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2. Cranberry Sauce:

In a saucepan, combine cranberries, glycine, water, and orange zest (if using). Bring to a boil, then reduce heat and simmer until cranberries burst and the sauce thickens. Set aside.

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3. Cream Sauce:

Melt coconut oil in a saucepan. Add the flour and the starch then whisk continuously to form a roux.

Gradually add broth while stirring to avoid lumps. Once thickened, pour in the coconut cream. Stir until smooth.

Season the sauce with salt and pepper to taste.

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4. Assembly:

Place the cooked meatballs into the cream sauce. Simmer for a few minutes until heated through.

Serve meatballs with a generous drizzle of cranberry sauce on top.

Enjoy your homemade IKEA-style meatballs with a delightful cranberry twist!

#Gluten-free #Dairy-free #High protein