Vegetarian Swedish Meatballs
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(74)
Ingredients
~36 meatballs
- 2 cups cooked wild rice
- 1 heaping cup finely chopped mushrooms
- 1/2 cup plain Greek yogurt
- 2 eggs
- 3/4 cup breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- olive oil (optional)
- 3 tablespoons salted butter
- 1/2 teaspoon onion powder and/or garlic powder
- 3 tablespoons flour
- 1 1/2 cups vegetable broth
- 1/2 cup sour cream
- salt and black pepper to taste
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Preparation
Chef’s notes
Gluten Free:
Gluten free flour and almond flour are both great substitutes for the breadcrumbs. However, almond flour does NOT work for the gravy – gluten free flour should be used for that.
Pre-cooked wild rice will save you a lot of time. I used a can of wild rice for one of my test batches and it was great – tasted awesome and it saved me a lot of time. The canned wild rice I bought contained just cooked wild rice, water, and salt – I drained the water before using it. Whether you cook your own wild rice or use pre-cooked, in terms of flavor I’d STRONGLY recommend 100% wild rice as opposed to a “wild rice blend” which is usually made up of primarily white or brown rice with only a few sad and lonely specks of wild rice.
If you don’t want to bake, these meatballs can also be pan-fried until firm.
If you’re looking to cut back on refined sugars, whole wheat flour works as well.