Swedish Meatballs

 To be honest, I had a tough time with this recipe. I have tried creating Swedish meatballs numerous times, but never came close to emulating the delicious decadence and creaminess of this dish. However, I believe I have finally cracked the code! Of course, the addition of plant-based meat alternatives really turned the tide to my favor in terms of the ease in making this recipe. It is creamy, delicious, and tastes very similar to the original recipe. If you try this, let me know what you think in the comments below!

 

 

Swedish meatballs served over bow tie pasta

 

 

 

Meatballs:

339 g Impossible ground beef (1 package) 

1 tbsp onion powder

2 tsp all season

1/2 cup bread crumbs 

2 tbsp aquafaba (chickpea water)

2 tbsp milk (I used oat milk)

Cream Sauce: 

2 tbsp vegan butter

2 tbsp all-purpose flour

1/2 cup veggie broth

1/2 cup milk (I used oat milk)

1 tbsp soy sauce

1 tsp parsley

1. Open your Impossible ground beef package and place into a mixing bowl. Add onion powder, all season, bread crumbs, aquafaba, and milk. 

2. Mix all the ingredients up and roll the meatballs into 1-inch balls. Then begin to brown them in a pan with medium low heat. 

3. Brown the meatballs 3-5 minutes on one side and the next. Then set aside the meatballs. In the same pan you cooked the meat balls, add butter. Keep the temperature to be the same medium-low heat.

4. Once the butter has melted, add flour and mix. Let the flour cook for about 2 minutes. Continue mixing the whole time so that it does not burn. 

5. Slowly add veggie broth and continue whisking until there are no clumps. Then slowly add milk, and soy sauce. Continue to mix so that no clumps form. The cream sauce will slowly thicken. 

6. Once the milk has been fully incorporated, add your meatballs back to the sauce, to let them further cook. (Feel free to add some water to the sauce if you find that it gets too thick). 

7. Let the meatballs cook for another 3-5 minutes, stirring them around periodically. Once the meatballs have cooked and the sauce is creamy, feel free to serve over pasta, mashed potatoes, or by themselves. Enjoy!