Swedish Meatballs with Mushroom Gravy
This recipe is loosely based on the pork meatballs with mushroom gravy recipe from my book The Food Lab (which you can get here:
They are far larger than true Swedish meatballs, but the basic idea is the same. Also, I added a mushroom gravy, because I had some mushrooms and I like mushroom gravy.
If someone takes the time to transcribe the recipe I’ll pin it up top.
Philadelphia Cheese Steak Meatballs
These Philly Cheese Steak Meatballs are just as delicious as the popular Philly Cheese Steak Sandwich, but in a bite size meatball with an incredible cheese sauce.
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How to Make Vegetarian Mushroom Meatballs?
How to Make Vegetarian Mushroom Meatballs?
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Vegetarian Mushroom Meatballs
Ingredients:
3 tablespoons butter
1 pound white button mushrooms, minced
2 shallots, minced
2 cloves garlic, minced
1 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1 cup Panko-style breadcrumbs
1 large egg, lightly beaten
Salt and pepper, to taste
Directions:
1. In a large skillet, heat the butter over medium-high heat until it melts. Add the mushrooms and cook, stirring frequently, until they have reabsorbed their liquid, about 10 minutes.
2. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Remove the mixture from the heat and allow it to cool.
4. In a large bowl, combine the cooled mushroom mixture with the cheese, parsley, breadcrumbs, and egg. Season the mixture with salt and pepper.
5. Cover the mixture with plastic wrap and place it in the refrigerator for at least an hour or as long as overnight.
6. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
7. Form the meatball mixture into 12 balls and gently roll them between your palms so they are smooth and round.
8. Bake the meatballs for 15 minutes, until browned on the outside and warmed through.
9. Serve with your favorite sauce.
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Dinner: Chicken Meatballs in a Cream Sauce Recipe - Natasha's Kitchen
These chicken meatballs (tefteli) are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. Serve these lofty meatballs over buttered egg noodles or atop of creamy mashed potatoes. P.S. Can you spot the baby? ????
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Ingredients for Chicken Meatballs:
►1 - 1¼ lb ground chicken (I used ground chicken thighs)
►1 cup cooked white rice, cooled to room temp or colder
►1 large egg
►1 small onion, grated
►1 garlic clove, pressed
►½ tsp salt (I used sea salt)
►¼ tsp pepper
►½ cup flour for dredging
►2 Tbsp oil (I used extra LIGHT olive oil)
Ingredients For the Sauce:
►2 Tbsp butter
►2 Tbsp flour
►2 cups reduced-sodium chicken broth
►¼ cup sour cream (or greek yogurt)
►½ to 1 tsp paprika (more if you like a little spice in your life)
►Salt and Pepper to taste
►Freshly chopped parsley for garnish
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►STUFFED CHICKEN PARMESAN -
►GARLIC BUTTER STUFFED CHICKEN -
►SPATCHCOCK CHICKEN -
►HOW TO CUT A CHICKEN -
►CHICKEN PESTO ROLL-UPS -
►CHICKEN MADEIRA -
►AVOCADO CHICKEN SALAD -
►CHEESY CHICKEN FRITTERS -
►CHICKEN STIR FRY -
►CREAMY CHICKEN & RICE -
►TERIYAKI CHICKEN -
►CHICKEN & MUSHROOM CASSEROLE -
►CHICKEN CHILI -
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Slow Cooker Cheesy Mushroom Meatballs
Slow Cooker Cheesy Mushroom Meatballs
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Mushroom Swedish meatless meatballs /how to make mushroom meatballs
This is my version of mushroom meatless Swedish meatballs and in this recipe, I have decided to make them gluten-free because, why not? You just simply substitute the breadcrumbs for a gluten-free version and the all-purpose flour for rice or chickpea flour (or any other flour of your preference). I personally prefer rice flour for this dish because of the neutral taste that rice has but it is totally your choice, this is a perfectly changeable recipe, give this baby your personal signature and wow yourself and make the most delicious, easy and totally vegan meatballs on the planet!
This vegan mushroom Swedish meatball is a perfect yummy food if you wish to impress meat eaters with a hearty yummy food they will remember for life!
Enjoy :)
CJ
Ingredients for mushroom meatless Swedish meatballs:
For the Meatballs:
1/2 kilo of mushrooms
1/2 cup of gluten-free breadcrumbs
2 TBSP of ground flaxseed, diluted in 5 tbsp of water
3 cloves of garlic, minced
1/2 tsp of nutmeg
1/2 tsp of black pepper
1 tsp of garam masala
1 tsp of Italian herbs
3 TBSP of finely chopped Italian parsley ( plus more for garnish)
1/2 tsp of garlic powder
1/3 cup gluten-free flour
For the Swedish sauce:
3 cups of organic veggie broth
2 tbsp of gluten free flour
2 tbsp of vegan butter
1/2 of a cup of homemade cashew cream or any other vegan cream of your preference
salt and pepper to taste
METHOD:
- in a small bowl, make the flax egg by adding the flaxseeds with the water. Reserve.
- finely slice the mushrooms and onions in a food processor
- in a large skillet, on medium high heat, add the oil and the sliced mushrooms and onions together with salt, pepper and let it brown, it will take about 12 minutes. 1 minute before turning off the heat, add the garlic and cook it for about 40 seconds.
- let this mixture cool down, then add the rest of the meatballs ingredients. Mix until all combined then let it cool down in the fridge for at least 2 hours before cooking them
- once the mixture is properly refrigerated, make the balls and bake them for 25 minutes at 375F.
- For the Swedish sauce:
- melt the vegan butter, add the flour and stir for about 5 minutes, until golden and fragrant.
- Add the veggie broth, mix all together until smooth, add pepper (and salt if needed), add the cashew cream or the vegan cream of your preference), stir until combined
- add the balls, stir it delicately so the balls don't break down, add the parsley and serve it over noodles or potatoes.
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For the cashew cream:
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- Mushroom Swedish meatless meatballs /how to make mushroom meatballs recipe by Chef Jana Pinheiro