Vegetarian Swedish Meatballs
Prep
15m
·
Cook
20m
·
Total
35m
About This Recipe
This vegetarian Swedish meatball recipe features a savory combination of cooked wild rice, finely chopped mushrooms, Greek yogurt, eggs, and breadcrumbs seasoned with smoked paprika, garlic powder, and salt. The meatballs are served with a creamy, flavorful gravy made with salted butter, flour, vegetable broth, and sour cream. Yum!
Ingredients
(Servings:
6)
Scale
Convert
Vegetarian Meatballs
For The Gravy
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories348kcal17%
-
Fat18g27%
-
Saturated Fat8g40%
-
Carbohydrates32g10%
-
Fiber3g12%
-
Sugar5g10%
-
Protein13g26%
-
Cholesterol78mg26%
-
Sodium628mg26%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Gluten Free:Gluten free flour and almond flour are both great substitutes for the breadcrumbs.However, almond flour does NOT work for the gravy – gluten free flour should be used for that.
Pre-cooked wild rice will save you a lot of time. I used a can of wild rice (!!) for one of my test batches and was great – tasted awesome and it saved me a lot of time. The canned wild rice I bought contained just cooked wild rice, water, and salt – I drained the water before using it. Whether you cook your own wild rice or use pre-cooked, in terms of flavor I’d STRONGLY recommend 100% wild rice as opposed to a “wild rice blend” which is usually made up of primarily white or brown rice with only a few sad and lonely specks of wild rice.
If you don’t want to bake, these meatballs can also be pan-friend until firm.
If you’re looking to cut back on refined sugars, whole wheat flour works as well.
Pre-cooked wild rice will save you a lot of time. I used a can of wild rice (!!) for one of my test batches and was great – tasted awesome and it saved me a lot of time. The canned wild rice I bought contained just cooked wild rice, water, and salt – I drained the water before using it. Whether you cook your own wild rice or use pre-cooked, in terms of flavor I’d STRONGLY recommend 100% wild rice as opposed to a “wild rice blend” which is usually made up of primarily white or brown rice with only a few sad and lonely specks of wild rice.
If you don’t want to bake, these meatballs can also be pan-friend until firm.
If you’re looking to cut back on refined sugars, whole wheat flour works as well.
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