Savory Swedish-Inspired Mushroom Meatballs

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8

Savory Swedish-Inspired Mushroom Meatballs are a delightful twist on the classic meatball, featuring rich, earthy flavors and a creamy sauce. This recipe is perfect for those craving something hearty yet plant-based, offering a comforting dish that feels both indulgent and wholesome.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for weeknight dinners.
  • Rich in umami flavor, thanks to the combination of mushrooms and Parmesan cheese.
  • Completely plant-based with a simple swap, making it versatile for various dietary needs.
  • Comforting and satisfying, without the heaviness of traditional meatballs.

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

Ingredients Explained

Cremini mushrooms form the base of our meatballs, offering a meaty texture and deep flavor. Breadcrumbs help bind the mixture, giving the meatballs their structure. Parmesan cheese, or nutritional yeast for a vegan option, adds a savory depth. Fresh parsley brings a hint of freshness, while garlic powder and onion powder enhance the overall flavor profile. A touch of nutmeg adds warmth and complexity. Salt and pepper are essential for seasoning. Olive oil is used for sautéing, and the vegetable broth forms the base of the sauce. Cashew cream gives the sauce its creamy texture, with soy sauce and Dijon mustard adding umami and tang.

Tips & Tricks

  • For the best texture, avoid over-pulsing the mushrooms. You want them finely chopped but not mushy.
  • If the mixture feels too wet, add a bit more breadcrumbs to help bind it together.
  • Make the cashew cream extra smooth by soaking the cashews in hot water for at least 15 minutes before blending.
  • For a gluten-free version, use gluten-free breadcrumbs.

Detailed Instructions

First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking. In a large mixing bowl, combine the finely chopped cremini mushrooms with the breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, nutmeg, salt, and pepper. Mix everything thoroughly until the ingredients are well integrated.

Next, take small portions of the mushroom mixture and shape them into meatballs about the size of a golf ball. Place each meatball on the prepared baking sheet, ensuring they are spaced apart to allow even cooking. Pop them into the oven and bake for about 20 minutes, or until they’re firm and have a nice golden brown color.

While the meatballs are baking, heat some olive oil in a skillet over medium heat. Once the meatballs are done, transfer them to the skillet. Pour in the vegetable broth, cashew cream, soy sauce, and Dijon mustard. Stir everything gently and let it simmer for about 10 minutes. This will allow the sauce to thicken and the meatballs to absorb all those delicious flavors.

Simplified 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.

Serving Suggestions

These mushroom meatballs pair beautifully with a bed of creamy mashed potatoes or over a pile of al dente pasta for a classic Swedish-inspired meal. You could also serve them alongside roasted vegetables or a simple green salad to keep things light.

Frequently Asked Questions

Can I make these meatballs ahead of time?
Yes, you can prepare and shape the meatballs ahead of time. Store them in the fridge for up to 24 hours before baking.
What if I don't have cashew cream?
You can substitute it with coconut cream or a plant-based cream of your choice.
Can I freeze these meatballs?
Absolutely. Freeze the baked meatballs on a tray, then transfer to a freezer-safe container. They can be stored for up to three months.

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