Actually Gluten Free Swedish Meatballs

• 2 lbs lean ground beef (no fillers we use grass-fed)
• 1 lb sausage (Isernio's chicken sausage is GF and low fat)
• 1 cup old-fashioned oatmeal (Careful to use GF oats)
• 1 teaspoon sea salt
• 2 teaspoons Worcestershire sauce (Lea and Perrin brand is GF)
• 2 eggs
• 3/4 cup milk
• 1 cup sliced mushrooms (chopped fine)
• 2 teaspoons salted butter (be sure not contaminated with toast crumbs)
• 1/4 cup oat flour (made in blender from GF oats)
• 1 tablespoon arrowroot (GF)
• 3 cups water
• 8 ounces sour cream (Daisy is GF)

1. Combine first 7 ingredients to form meatballs.
2. Mix well and form meatballs on parchment paper lined cookie sheets.
3. Bake in oven about 30 minutes at 375u0b0F.
4. Turn half-way through.
5. They are done when no longer pink.
6. While meatballs are cooking, start sauce.
7. Sautee mushrooms on medium heat in butter until dark brown and tender.
8. Stir in oat flour and arrowroot powder.
9. Stir in 3 cups of boiling water.
10. Cook and stir until sauce is thick and bubbling.
11. Remove from heat and stir in sour cream.
12. Smother the cooked meatballs in sauce and serve over white or brown rice.
13. For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.

lean ground beef, sausage, oldfashioned oatmeal, salt, worcestershire sauce, eggs, milk, mushrooms, butter, flour, arrowroot, water, sour cream

Taken from www.food.com/recipe/actually-gluten-free-swedish-meatballs-514382 (may not work)