Name: Mushroom and Vegetable Meatballs with Coconut Milk and Lingonberry Sauce
Total time: 45 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 8 oz mushrooms, finely chopped; 1 cup breadcrumbs; 1/2 cup grated carrot; 1 egg; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp allspice; 2 tbsp butter; 2 tbsp flour; 2 cups vegetable broth; 1 cup coconut milk; 1 jar lingonberry sauce

Mushroom and Vegetable Meatballs with Coconut Milk and Lingonberry Sauce

A plant-based version of Swedish meatballs using a mix of mushrooms and breadcrumbs, served with a creamy mushroom gravy and lingonberry sauce.

45 minutes4 servings

Method

In a large bowl, combine mushrooms, breadcrumbs, carrot, egg, onion, garlic, and allspice. Mix until well incorporated.
Form the mixture into small meatballs, about 1 inch in diameter.
Heat butter in a large skillet over medium heat. Add meatballs and cook until browned on all sides.
Sprinkle flour over the meatballs and stir to coat.
Pour in vegetable broth and bring to a simmer. Reduce heat and let cook for 20 minutes.
Stir in coconut milk and heat through, being careful not to boil.
Serve meatballs with a side of lingonberry sauce.

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