Vegetarian Swedish meatballs
An easy recipe for flavor-packed vegetarian Swedish meatballs. Top with vegetarian gravy and serve with mashed potatoes and cranberry sauce for a delicious dinner!
Servings: 50 meatballs
Ingredients
- 1 cup dry lentils (3 cups cooked)
- 3 cups water
- 8 oz mushrooms
- 1 large onion
- 1/4 cup fresh parsley
- 1 garlic clove
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 cup quick oats
- 3 large eggs
- 1/2 cup ricotta
- 2 tablespoons soy sauce
- 3 teaspoons dijon mustard
- 1 recipe
vegetarian mushroom gravy (for serving) - mashed potatoes (for serving)
Instructions
- Preheat the oven to 425 degrees F.
- Cook the lentils on the stove by bringing 3 cups of water and 1 cup of dry lentils to a boil in a medium saucepan, cover, reduce the heat to medium low and simmer until the lentils are tender. This typically takes 15-20 minutes. Drain any excess water.
- While the lentils are cooking, finely chop the mushrooms, onions, and parsley and place all in a large bowl. Mince the garlic and add to the bowl. Then add the rest of the ingredients, including the lentils when they're done cooking, to the bowl. Mix well with a fork.
- Cover two baking sheets (or bake in two batches) with foil and spray lightly with cooking spray. Portion out the meatball mixture in heaping tablespoons and shape into a ball. Place on the baking sheet, leaving about an inch between each.
- Bake for 16-20 minutes until firm to the touch. Serve with
vegetarian mushroom gravy over mashed potatoes.