The first time that I ever had Swedish Meatballs was at a New Years Party held by one of my Mum’s friends when I was about 5 years old. His mother was an elderly lady who loved to cook and she whipped up a whole Crockpot full of the little beauties.
They’ve been a personal favorite ever since, though they remained a rare but delicious occurrence in my life.
Making Swedish Meatballs can be a little time consuming as it is a multi-step process, but well worth the effort.
If you don’t have access to the main ingredient, Lightlife Gimme Lean, than you could try some Textured Vegetable Protein (TVP) but I am not sure how the flavor would turn out.
Serve finished meatballs over linguine, egg noodles or mashed potatoes.
This recipe makes enough for five to six people to really stuff themselves. Expect leftovers.
Just for fun, you can see a video of the Muppets Swedish Chef serving Swedish meatballs.
- Vegan Swedish Meatballs
1 package Gimme Lean Ground Beef Style
1 package Gimme Lean Sausage Style
2 large onions (diced small)
4 medium portabello mushrooms (diced very small)
1.5 cups dried bread crumbs
3/4 cup rice or soy milk
2 cups soy creamer (ie. Silk)
4 tblspn olive oil
3-4 tblspn corn starch or flour
1.75 cups homemade No-chicken broth*
1/4 tsp black pepper
1/4 tsp nutmeg
1/8 tsp cinnamon
1.5 tsp sea salt
* No-chicken broth
4 tblspn nutritional yeast
1.75 cups filtered water
1 tblspn sea salt
1. In one bowl soak the bread crumbs with the rice milk and mix to soften.
2. Add half of the chopped onions, both types of Gimme Lean, salt, pepper, nutmeg and cinnamon.
3. Form into small 1 or 1.5 inch balls by rolling between your palms.
4. Brown the meatballs on all sides in a skillet with the olive oil.
5. Return meatballs to a large casserole dish or skillet (depends on whether you choose to bake or boil the sauce.)
6. In a separate sauce pan heat olive oil and fry the other half of the onions to soften them.
7. Add mushrooms and saute for two minutes.
8. Add soy cream and corn starch to thicken. Cook for 3 minutes, stirring constantly.
9. Add No-Chicken Broth, a pinch of nutmeg, salt & pepper. Allow to thicken again.
10. Add to meatballs and simmer or bake for 15-20 minutes on low to medium-low heat.
11. Ladle over noodles and serve.