Vegetarian Swedish Meatballs
Ingredients
For the Meatballs:
1 lb Vegetarian "meat" crumbles or a mushroom-based meat alternative
1/4 cup Panko breadcrumbs
1 Large egg
2 tbsp Fresh parsley, chopped
1/2 tsp Ground allspice
1/4 tsp Ground nutmeg
1/2 tsp Garlic powder
Salt & Pepper to taste
For the Gravy:
2 tbsp Butter
2 tbsp All-purpose flour
1 1/2 cups Vegetable broth
1/2 cup Heavy cream or half-and-half
1 tsp Worcestershire sauce (ensure it is a vegetarian/anchovy-free brand)
1 tsp Dijon mustard
Instructions
Prep the Meatballs: In a large bowl, combine the vegetarian crumbles, breadcrumbs, egg, parsley, allspice, nutmeg, and garlic powder. Roll into small, uniform balls (about 1 inch).
Cook: Heat a drizzle of oil in a large skillet over medium heat. Brown the meatballs on all sides until heated through (about 5–7 minutes). Remove them from the pan and set aside.
Make the Roux: In the same skillet, melt the butter. Whisk in the flour and cook for 1–2 minutes until it turns a light golden brown.
Simmer the Gravy: Slowly pour in the vegetable broth and cream while whisking constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Let it simmer until thickened.
Combine: Return the meatballs to the skillet and toss them gently in the gravy to coat.
The Sides
Mashed Potatoes: Boil peeled Yukon Gold potatoes until tender. Mash with plenty of butter, milk, and a generous pinch of salt until smooth and creamy.
Sautéed Zucchini: Slice a medium zucchini into rounds. Sauté in a separate pan with a little olive oil and salt over medium-high heat until they have a nice golden sear but still retain some bite.
by Lijey_Cat