Really Good Vegetarian Swedish Meatballs

Method8 steps · about 1 hr 30 min

1. 1

   Step 1: Make the Meatballs: Preheat the oven to 400 degrees. Place the lentils, bay leaf (1) and water (2 cups) in a saucepan. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook until lentils are starting to become tender, about 10 minutes. Drain the lentils, remove the bay leaf and set aside.

   Partly cook lentils before further cooking · 10 minUses 1 cup brown or green lentils (picked over and rinsed) · 2 cups water · 1 bay leaf

2. 2

   Step 2: Transfer mushrooms to the work bowl of a food processor and pulse until coarsely chopped. Add lentils, oats, parsley (¼ cup), salt (1 teaspoon), brown sugar, nutmeg (⅛ teaspoon), allspice (¼ teaspoon) and pepper (⅛ teaspoon). Process until mixture is very finely chopped, about 7 or 8 pulses.

   Uses Drained partially tender lentils, bay leaf removed · 8 ounces cremini or white button mushrooms (cleaned and quartered) · ½ cup rolled oats · ¼ cup chopped fresh parsley · 1 teaspoon fine salt · ½ teaspoon packed brown sugar · ⅛ teaspoon ground nutmeg · ¼ teaspoon ground allspice

3. 3

   Step 3: Heat oil (2 tablespoons) in a large skillet over medium heat. Add onion (1) and saute until soft and translucent, about 3 minutes. Add lentil and mushroom mixture and cook, stirring frequently, until it starts to dry out and is begins to brown, about 5 minutes. Add white wine and soy sauce (1 tbsp) and cook until the liquid is nearly evaporated, about 1 minute more. Remove from the heat and transfer the mixture to a large bowl. Set aside until it is just warm to the touch.

   Onion 3 minutes, lentil mixture 5, wine reduction 1 · 9 minUses 2 tablespoons canola oil · 1 onion (chopped fine) · Finely chopped lentil and mushroom mixture · ½ cup dry white wine · 1 tbsp soy sauce for the meatball mixture

4. 4

   Step 4: Let the cooked lentil-mushroom mixture cool until only just warm to the touch, then thoroughly mix in the two lightly beaten eggs.

   Uses Cooked lentil and mushroom mixture, cooled until just warm · 2 eggs (lightly beaten)

5. 5

   Step 5: Line 2 rimmed baking sheets with parchment paper. Using a tablespoon measure, transfer spoonfuls of the mixture to the prepared sheet pans. Roll each spoonful into a smooth ball, dampening your hands if necessary to prevent sticking.

   Uses Egg-bound vegetarian meatball mixture

6. 6

   Step 6: Transfer the sheet pans to the oven and bake until the meatballs are browned and firm to the touch, about 25 minutes, switching and rotating the pans halfway through. Set meatballs aside.

   Bake vegetarian meatballs until browned and firm · 25 minUses Shaped vegetarian meatballs on two trays

7. 7

   Step 7: While the baked meatballs are set aside, melt the 2 tbsp butter in a 12-inch skillet. Whisk in the 2 tbsp flour and cook the roux for 1 minute. Gradually whisk in the 1½ cups vegetable broth and the separate 1 tbsp gravy soy sauce. Simmer until slightly reduced, then add the ½ cup cream and 1–2 pinches nutmeg. Return to a simmer and season to taste with the separate gravy salt and pepper.

   Uses 2 tablespoons unsalted butter · 2 tablespoons flour · 1½ cups low-sodium vegetable broth · 1 tbsp soy sauce for the gravy · ½ cup heavy whipping cream · 1-2 pinches of ground nutmeg (more to taste) · Salt and pepper to taste

8. 8

   Step 8: Add the baked vegetarian meatballs to the finished gravy and simmer briefly until heated through. Garnish with optional additional parsley or chives; serve with ready lingonberry sauce OR store-bought preserves and ready pickled cucumbers. Do not add the measured meatball parsley or soy sauce again.

   Uses Baked vegetarian meatballs · Finished vegetable-broth cream gravy · Chopped fresh parsley or chives · Homemade Lingonberry Sauce or store bought lingonberry preserves · Quick Swedish Pickled Cucumbers