Vegetarian Swedish Meatballs

Try this Vegetarian Swedish Meatballs recipe, or contribute your own.

Vegetarian Swedish Meatballs
Vegetarian Swedish Meatballs
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Try this Vegetarian Swedish Meatballs recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 0
vegetarian white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy contains eggs
main dish

Step-by-step

  • To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt (like you're salting pasta water), crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender and cooked through. Strain through a colander and discard the garlic, onion, and bay leaf. This method will leave you with extra cooked lentils for salads or dinner.
  • To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Mixture will be slightly dry and still a bit chunky. That's right! Transfer to a large bowl.
  • To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs. In a medium bowl whisk eggs until well combined. Whisk in the ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and use a wooden spoon to combine all the ingredients. Stir until all the ingredients are evenly combined.
  • Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle literally with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and allow to rest while the rest of the ingredients come together.
  • To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.
  • To make the potatoes, add potatoes to a large pot of cold water and boil until completely softened through. Drain in a colander, return to the boiling pot, add butter, cream, stock, salt and pepper and mash to smooth. Taste and season according to your taste.
  • To make the cranberry sauce, bring water, sugar, and cranberry to a simmer in a medium pot. Simmer until most of the cranberries have burst and the mixture begins to thicken, about 15 minutes over medium-low heat. Remove from heat and allow to cool before serving.
  • To serve, just before serving, toss lentil balls in warm gravy. Place on a plate alongside mashed potatoes and cranberry sauce. Top the mashed potatoes with cranberry sauce as well. Enjoy warm.

My Unexpected Culinary Adventure: Vegetarian Swedish Meatballs

As a busy marketing executive, my life revolves around deadlines, presentations, and client calls. Finding time for anything beyond work often feels like a luxury. However, last week, a surprising turn of events led me down a path I never anticipated – the creation of a truly exceptional vegetarian Swedish meatball recipe. It all started with a spontaneous invitation to a friend's dinner party. Knowing my notoriously picky palate, my friend, Sarah, decided to take on the challenge of creating a vegetarian alternative to her classic Swedish meatballs. Initially, I was skeptical. Could a vegetarian meatball ever truly capture the essence of the original? The answer, my friends, is a resounding yes. And it all started with a simple, yet effective recipe.

The process itself was a surprising meditation. I'm used to the fast-paced world of business, where quick wins and instant gratification are the norm. But carefully preparing the lentils, meticulously assembling the meatballs, and patiently simmering the gravy, was a beautiful contrast. It wasn't just about following instructions; it was about the sensory experience – the earthy aroma of the lentils, the satisfying thud of the meatballs hitting the baking sheet, the rich fragrance of the simmering gravy. Each step was a small victory, a building block in the creation of something delicious. What emerged was far more than a meal; it was a moment of quiet satisfaction, a respite from the usual hustle.

The end result was nothing short of phenomenal. The vegetarian meatballs were surprisingly hearty and flavorful, perfectly complemented by the creamy mashed potatoes and tangy cranberry sauce. They were so good, in fact, that even the most ardent meat-lover in the group (Sarah's husband, Mark), couldn’t resist seconds. And as a busy professional, I particularly appreciated that this vegetarian version was just as quick and easy to prepare as the traditional meat-based recipe. I even found myself experimenting with different variations the following week, adding more herbs, and trying different types of lentils. The adaptability of the recipe is another plus – perfect for the busy lifestyle I lead. I'm now looking forward to more experiments in the kitchen, and maybe, just maybe, discovering another unexpected passion along the way.

Ingredients I used: (This list is a general guideline; feel free to adjust quantities according to your preference and the number of servings you need). 1 garlic clove (minced), 1/4 cup all-purpose flour, 1 teaspoon Dijon mustard, 1 cup water, 1/2 teaspoon crushed red pepper flakes, 1/4 cup heavy cream, 2 large eggs, 1 cup granulated sugar, 1 cup panko breadcrumbs, 1/3 cup heavy cream, 3 tablespoons unsalted butter, 4 tablespoons unsalted butter, 1/4 cup finely diced onion, 1 tablespoon vegetarian Worcestershire sauce, 1/4 cup finely chopped fresh parsley, 1/3 cup vegetable broth, 3 1/2 cups vegetable stock, salt and fresh cracked black pepper to taste, 2 teaspoons finely chopped fresh thyme, 1 teaspoon finely chopped fresh sage, 3 cups cooked lentils (I used green lentils), 1/4 cup sautéed mushrooms, 1/2 teaspoon whole fennel seeds, 1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper (plus more to taste), 1 cup part-skim ricotta, olive oil for topping, 3 tablespoons finely diced onions, 3 tablespoons soy sauce (or tamari), 1 teaspoon finely chopped fresh thyme and/or fresh sage, 1 cup sautéed mushrooms, 4 large Yukon Gold potatoes (peeled and cut into large cubes), 1 (12-ounce) bag fresh or frozen cranberries.

Tips for Success: Don't be afraid to experiment with different herbs and spices to create your own unique flavor profile. For a richer gravy, consider adding a splash of red wine. And if you're short on time, you can use pre-cooked lentils to significantly reduce the cooking time. Remember, cooking should be fun! Don't be intimidated by complex-sounding recipes – embrace the process, and enjoy the results.

Beyond the Meatballs: This recipe isn't just about the meatballs; it's about the journey of creation, discovery, and the unexpected joy found in stepping outside of your comfort zone. It's a reminder that even the busiest of lives can accommodate moments of calm and creativity. And who knows, you might even surprise yourself with your newfound culinary talents.

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