Vegetarian Swedish Meatballs

  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    25 grams
  • Saturated Fat

    14 grams
  • Cholesterol

    172 milligrams
  • Sodium

    752 milligrams
  • Carbohydrate

    83 grams
  • Fiber

    6 grams
  • Protein

    17 grams
  • Sugar

    25 grams


  • 5 tablespoons unsalted butter, plus more for the pan
  • 1 1/4 pounds cremini mushrooms, trimmed and roughly chopped
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetarian Worcestershire sauce
  • 1 1/2 cups frozen cooked quinoa, thawed
  • 1 large egg
  • 2 tablespoons finely chopped fresh chives, plus more for topping
  • 8 ounces wide egg noodles
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups mushroom broth
  • 1/4 cup heavy cream
  • 1/2 cup lingonberry jam, for serving


Step 1

Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook until the mushroom liquid evaporates, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, the quinoa, egg, chives, 1/2 teaspoon salt and a few grinds of pepper and pulse until crumbly but not mushy. Wipe out the skillet and reserve.

Step 2

Preheat the broiler. Line a baking sheet with foil and coat with butter. Use an ice cream scoop to form the mushroom mixture into twenty 1 1/2-inch balls; scoop onto the baking sheet. Broil until well browned, flipping halfway through, about 12 minutes.

Step 3

Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain well.

Step 4

Return the skillet to medium-high heat and add the remaining 2 tablespoons butter; let melt. Whisk in the flour until golden brown, about 2 minutes. Whisk in the mushroom broth and heavy cream; cook, whisking, until thick, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce; season with salt and pepper.

Step 5

Divide the noodles and meatballs among bowls. Top with the gravy and chives. Serve with lingonberry jam.

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