Travis and I got into a hygge Scandinavian mode making these Swedish meatballs tonight, complete with Swedish music in the background in a playlist provided by Raddish Kids.
I appreciated the company’s thoughtful provision of a vegan alternative to ground beef, using sauteed mushrooms as the base of the meatballs instead.
For the meatballs:
- 24 ounces button mushrooms
- 2 Ener-G eggs
- 1 cup breadcrumbs
- 1/2 cup rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon allspice
For the gravy:
- 3 tablespoons Earth Balance butter
- 3 tablespoons flour
- 1 and 1/2 cups vegetable broth
- 1/4 cup plain non-dairy creamer
- To prepare the meatballs, chop the mushrooms and then saute for about 20 minutes, until the mushrooms are very tender and the liquid is evaporated.
- Combine the mushrooms in a large bowl with the Ener-G eggs, breadcrumbs, oats, salt, onion powder, and allspice. Transfer the mixture to a food process or blender and process until finely minced.
- Line a baking sheet with foil and coat with cooking spray. Shape the mushroom mixture into 1-inch balls and place on the baking sheet; bake at 450 degrees for 12 minutes.
- Meanwhile, prepare the gravy: melt the butter in a large skillet over medium heat. Add the flour; cook for 3 minutes, whisking frequently.
- Add the vegetable broth. Continue to cook for 3 minutes, until thickened. Turn off the heat and stir in the creamer.
Now Travis got to test out the tongs that came with this month’s kit!
Transfer the cooked meatballs to the gravy, and let warm over low heat. You can serve the meatballs with a little bit of cranberry jam for garnish, if desired. We actually added a dollop of mixed berry jam!
In addition to the Swedish music, Travis had fun with the recipe card’s tidbits about Viking history, and a true-or-false quiz about Swedish facts.