Are these the same swedish meatballs you remember having as a kid?

No.

Are they better?

YES!

Not only are they even tastier than they look but they are actually GOOD for you! The ‘meat’balls are made out of lentils, flaxseed and nutritional yeast. I made this last night and we have not been able to stop snacking on it since, it’s that yummy. This was so tasty and savory that the next time I make it I think I’ll invite people over so I can impress them with just how delicious vegan food can taste!

The ‘meat’balls are firm and crispy on the outside, but moist and spicy on the inside. The gravy is my favorite part though. It is luscious and creamy, filled with mushrooms, garlic and onions but lightly spiced with a hint of nutmeg to round out all of the flavors and really bring together the entire dish. Just perfect!

Ingredients:

Pasta – I used tagliatelle, boil it up, pretty self-explanatory!

‘Meat’balls
2 cups uncooked lentils – I used orange lentils but any would do
4 cups water or vegetable broth
1/2 large onion – chopped
2 cloves garlic – chopped
2 tsp cumin
2 Tbsp miso paste (optional)
1 cup ground flaxseed
3/4 cup nutritional yeast
1/8 cup flour
1/4 cup vital wheat gluten
1 tsp paprika
pinch salt and pepper
dashes of hot sauce

-In a large pot simmer the 2 cups of lentils in the 4 cups of water/broth for about 20 minutes.

-Halfway through the cooking process add the 1/2 onion, 2 cloves of garlic, cumin, paprika, salt and pepper

-Once the lentils are completely soft and cooked through (around 15 – 20 minutes) remove them from heat and allow them to come to room temperature

-Once they have cooled add the flour, nutritional yeast, flaxseed, vital wheat gluten, miso paste, and a bit more salt and a few dashes of hot sauce

-Roll them into small balls and store them in the fridge for at least an hour or two so they firm up and will hold together during cooking.

-Once you are ready to cook them, drizzle a large pan with some extra virgin olive oil and fry the balls on all sides until they are golden brown and crispy.

Gravy

1/2 large onion – chopped
2 cloves garlic – chopped
1 pack/carton of mushrooms – sliced
2 Tbsp of vegan butter
3 Tbsp flour
1 and 1/2 Cup of warm water
1 and 1/2 Cup of soy milk (or any vegan milk like rice or almond)
4 Tbsp soy sauce
4 tsp of corn starch dissolved in hot water
1/2 tsp nutmeg
1 tsp paprika
pinch of allspice
1/3 cup parsley – chopped
pinch of salt and pepper

- In a large frying pan in a drizzle of extra virgin olive oil saute the 1/2 onion for 5 minutes

-Add the garlic and mushrooms and saute for another 7 – 10 minutes, until everything is cooked through and tender

-Add the 2 Tbsp of butter and melt

-Slowly add in the flour and stir continually for 2 minutes until flour is completely incorporated

-Slowly add in the water and soy milk and dissolved corn starch, continually stirring

-Add in the nutmeg, paprika, allspice, salt, pepper and soy sauce

-Remove from heat and stir in the chopped parsley.

To serve:

Pile ‘meat’balls on top of cooked pasta, ladle on tons of the gravy and top with chopped parsley.

Enjoy!