Plant-Based Swedish Meatballs
Savory, flavorful, and satisfying, these meatless Swedish Meatballs are the perfect entree to take you into the holidays and beyond when you want to serve a classic comfort food meal when paired with my Plant-Based Mushroom Stroganoff.
Ingredients
1 8-oz pkg. fresh mushrooms, sliced
1 small yellow onion, chopped
4 cloves garlic, minced
1/2 cup walnuts or sunflower seeds
1 15-oz can cannellini beans, drained and rinsed (black beans, kidney beans or garbanzo beans can be used)
1 cup rolled oats or quick oats
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp garlic powder
2 -3 Tbsp water, you may need a bit more, you want a consistency that will stick together when rolled but not mushy
Freshly ground black pepper
Instructions
Preheat oven to 400 degrees. Heat a skillet to medium heat. Add mushrooms, onion and garlic and saute for 5 minutes, adding the ground allspice, nutmeg, garlic powder and ground black pepper during the last minute. Let cool for a few minutes.
Place nuts or seeds in a bowl of a food processor first and pulse until coarsely ground. Also, if using rolled oats place in the with the nuts to chop them up a bit. Add the beans, water, sauteed vegetables, and pulse until just combined (don’t overmix or it’ll turn into a paste).
Roll about 2 Tbsp meatball mixture into a ball and place on a prepared baking sheet. Repeat with the remaining mixture.
Bake for 30-35 minutes or until meatballs are browned and crispy.
Serve as is or with Mushroom Stroganoff.
Yield: 12 meatballs
