Mostly Authentic Swedish Meatballs Without the Usual Allergens

     The Swedish husband of a colleague of my husband's happened to mention that his elderly mother makes excellent meatballs for her husband, who has celiac disease. Of course I demanded the recipe, which I give here with only one modification. If you are not avoiding eggs, you can omit the flaxseed meal and water and add one egg. 

     1 Tb. flaxseed meal
     3 Tb. water
     oil (See Oil in the Glossary)
     1 onion, chopped very fine
     3 cloves garlic, crushed
     1/2 c. smashed potato (~1 medium to large potato, cooked thoroughly, 

          peeled and smashed with a potato masher or a fork)
     1 lb. hamburger
     1 lb. ground pork
     1/2 Tb. salt (See Salt in the Glossary)
     1/2 tsp. black pepper (See Spices in the Glossary)

     In a small saucepan, stir the flaxseed meal into the water and bring to a boil. Set aside. 

     Heat 3 Tb. of the oil to medium low and use it to saute the onion until it is thoroughly wilted and translucent. Add the garlic and continue cooking until it too is soft and translucent. 

     Mix together the flaxseed meal mixture, the onion mixture, the smashed potato and all other ingredients.

     Shape this mixture into meatballs not more than one inch in diameter. Heat some oil in a skillet and fry  the meatballs on medium low heat, occasionally rolling the balls around the pan so that they brown on all sides. The meatballs are done when they are cooked through. Traditionally these meatballs might be served with a cream sauce; they're also good with gravy.