Savory Swedish-Inspired Mushroom Meatballs

A plant-based twist on the classic Swedish meatballs, featuring rich umami flavors and a creamy cashew sauce. Perfect for those seeking a vegetarian option that doesn’t compromise on taste.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb cremini mushrooms, finely chopped

1 cup breadcrumbs

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)

2 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground nutmeg

Salt and pepper to taste

2 tablespoons olive oil

1 cup vegetable broth

1/2 cup cashew cream (blend 1/2 cup soaked cashews with water until smooth)

1 tablespoon soy sauce

1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, combine mushrooms, breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, nutmeg, salt, and pepper.

3. Shape mixture into small balls and place them on the prepared baking sheet.

4. Bake for 20 minutes or until firm and golden brown.

5. In a skillet, heat olive oil over medium heat and add baked meatballs.

6. Pour vegetable broth, cashew cream, soy sauce, and Dijon mustard into the skillet.

7. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over medium heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.