Swedish Meatballs

https://biancazapatka.com/en/vegan-swedish-meatballs/#recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the oats in a highspeed blender and process them into flour.

Step 2

Cook the lentils in a pot with 1 ½ cups of water for 20 minutes, or according to the package instructions.

Step 3

Meanwhile, heat the oil in a pan and sauté the onion for 3 minutes, until translucent. Add the garlic and sauté for another minute, until fragrant. Then add the chopped mushrooms and cumin and continue sautéing for about 3 minutes, or until the mushrooms are tender (*see step-by-step photos and recipe video above).

Step 4

In a food processor (or highspeed blender but processor works best) transfer the oat flour and then add in the cooked lentils, sautéed onions, garlic, mushrooms, parsley, soy sauce, salt, and pepper. Mix until combined, but not puréed, leaving a little texture. Taste and adjust salt and pepper if needed.

Step 5

To form the meatballs, it's best to have clean, slightly wet hands at all times as you roll them. This will help the mixture to roll better. If the balls are sticking to your hands, wash your hands and again start with slightly wet hands. Coat and roll in a little oat flour if the mixture is too wet. This will create a crunchier meatball as well.

Step 6

Place them on the prepared baking sheet, and pop them in the fridge to firm up.

Step 7

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 8

Brush or spray the balls with a little oil and bake for 15 minutes, then turn and coat again with oil and bake for another 10-15 minutes. AIR FRYER: airfry setting 200C 15 mins then turn for 5 mins

Step 9

Add all ingredients (except the cornstarch and water) to a pot (use small saucepot) or saucepan and bring to a boil.

Step 10

In a small bowl, whisk together the cornstarch and 2-3 tablespoons of water to dissolve. Then, whisk it into the gravy and bring to a boil again, stirring constantly. Simmer for a few minutes, until the gravy is thick and creamy. See NOTES

Step 11

Place the vegan meatballs in a large saucepan or serving pot and add in the gravy. Sprinkle with coriander and parsley. Serve with potato au gratin, or over pasta, spaetzle, or mashed potatoes!

Step 12

Either set the mixture aside for 10 minutes (or refrigerate overnight if you want to continue the next day). Also forming the balls first then refrigerating works best. See next step

Step 13

Gravy: Its important to use good quality coconut milk, otherwise you may have to add more cornflour and water. I used 1:1 4 times with crap coconut milk and per the recipe with Sarwar brand. Add more to desired thickness of the sauce.

Step 14

Storage: Store leftover sauce and vegan meatballs separately in the refrigerator or the balls will get mushy. Reheat leftover meatballs gently in the microwave or in the oven for a crispier result.

Step 15

Sauce: You can also serve these vegan meatballs with mushroom gravy or mushroom sroganoff.