Swedish vegballs

vegetarian

Vegballs

Ingredients

  • 2 tablespoons bulgur wheat
  • 4 cremini mushrooms, stemmed and quartered
  • 1 400g can chickpeas, rinsed (about 1 1/2 cups)
  • ⅓ cup plain bread crumbs
  • ¼ cup sour cream
  • 1 large egg
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon ground allspice
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground nutmeg
  • Canola oil, for greasing

Directions

  • Heat oven to 190 degrees.
  • Bring 1/4 cup water to a boil in a small saucepan.
  • Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes.
  • Drain, pressing to remove excess water. Cool.
  • Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas
  • Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 3cm meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes

Vegetable gravy

Ingredients

  • tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups mushroom stock (or vegetable stock)
  • 1 tablespoon sour cream
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper

Directions

  • While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat.
  • Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes.
  • Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes.
  • Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy).

Final Directions

  • Add meatballs and simmer in the sauce, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

Vegetarian Swedish Meatballs from the NYT.