Description

Cozy vegetarian Swedish meatballs with a golden-browned crust and a creamy, savory gravy—perfect over mashed potatoes, egg noodles, or with lingonberry jam.

Ingredients

Vegetarian Meatballs

– 2 tablespoons unsalted butter

– 1 cup finely chopped cremini mushrooms

– 1/2 cup finely chopped yellow onion

– 2 cloves garlic, minced

– 1/2 teaspoon kosher salt

– 1/4 teaspoon black pepper

– 1/2 teaspoon dried thyme

– 1/4 teaspoon ground allspice

– 1/4 teaspoon ground nutmeg

– 1 (15-ounce) can lentils, drained and rinsed

– 1 cup cooked brown rice

– 3/4 cup plain breadcrumbs

– 2 large eggs

– 2 tablespoons Dijon mustard

– 2 tablespoons chopped fresh parsley

For cooking

– 2 tablespoons neutral oil

Creamy Swedish Gravy

– 3 tablespoons unsalted butter

– 3 tablespoons all-purpose flour

– 2 cups vegetable broth

– 1 cup heavy cream

– 1 tablespoon soy sauce

– 1 teaspoon Dijon mustard

– 1/2 teaspoon kosher salt (plus more to taste)

– 1/4 teaspoon black pepper

For serving (optional)

– Mashed potatoes or egg noodles

– Lingonberry jam or cranberry sauce

– Chopped parsley

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Instructions

1) Sauté veggies. Melt 2 tablespoons butter in a skillet over medium. Cook mushrooms and onion 6 to 8 minutes until browned. Add garlic and cook 30 seconds. Cool 5 minutes.

2) Blend base. In a food processor, pulse lentils and rice a few times to break down (leave some texture).

3) Mix. In a bowl, combine lentil mixture, sautéed veggies, breadcrumbs, eggs, Dijon, parsley, salt, pepper, thyme, allspice, and nutmeg.

4) Shape. Roll into 1 1/2-inch meatballs (about 24). Chill 15 minutes for easier handling.

5) Brown. Heat oil in a large skillet over medium. Cook meatballs in batches, turning, 6 to 8 minutes until browned.

6) Make gravy. In the same skillet, melt 3 tablespoons butter. Whisk in flour and cook 1 minute. Slowly whisk in broth until smooth. Simmer 2 minutes, then whisk in cream, soy sauce, Dijon, salt, and pepper.

7) Simmer. Add meatballs to gravy and simmer 5 minutes until thickened and heated through.

8) Serve. Spoon gravy over meatballs and serve with mashed potatoes or noodles.

Notes

– Texture tip: Don’t puree the lentils and rice—pulsing keeps the meatballs hearty.

– Make-ahead: Form meatballs up to 24 hours ahead and refrigerate.

– Freeze: Freeze cooked meatballs (without gravy) up to 2 months; thaw and warm in fresh gravy.

– Tools: Skillet, food processor (helpful), cookie scoop.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main
Method: Stovetop
Cuisine: Swedish-inspired