Swedish Mushroom Meatballs

Making the perfect veggie meatball is an art and the secret is seasoning.
These mushroom-chickpea meatballs are blended with fragrant onions, garlic, nutritional yeast for cheesiness, Sriracha, savory liquid aminos, and a few other spices. After being formed and baked until crispy, these meatballs are tossed in a creamy cashew sauce which tastes amazing over mashed potatoes, noodles, or rice. Yum!

Swedish Mushroom Meatballs [Vegan]

Ingredients

For the Meatballs:

• 1 tablespoon olive or coconut oil
• 2 cups diced mushrooms
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 1/2 cup chickpeas, mashed
• 1 cup whole wheat bread crumbs
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped
• 1/4 cup unsweetened apple sauce
• 1/2 teaspoon Sriracha
• 2 tablespoons liquid aminos
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• A pinch of nutmeg
• A pinch of allspice
• A pinch of salt and freshly cracked pepper, to taste

For the Sauce:

• 1/2 cup cashews, soaked overnight
• 1 cup water
• 1 teaspoon apple cider vinegar
• 1 tablespoon liquid aminos
• 1 teaspoon dijon mustard
• 5 tablespoons vegan butter
• 3 tablespoons flour
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Preparation

To Make the Meatballs:

1. Heat oil on medium heat. Add mushrooms and cook down for a few minutes before adding onion and garlic. Take off heat when onions are translucent. Set aside until cooled a bit.
2. In a medium bowl, add all ingredients (including mushroom mixture). Mix until all ingredients are incorporated. If needed, mix with clean hands.
3. Preheat the oven to 400°F.
4. Roll into balls a little smaller than a golf ball. If they seem crumbly, make sure you are pressing/rolling them firmly, a dryer mixture results in better textured meatballs.
5. Place on a baking sheet lined with parchment paper. Bake for 20-30 minutes, turning over at the halfway point. Take them out when they have a lightly browned outer crust.

To Make the Sauce:

1. Add cashews, water, vinegar, liquid aminos, and mustard to a blender. Blend on high until completely smooth.
2. Heat butter in a large skillet. Add flour. Whisk constantly for a few minutes.
3. Pour in cashew mixture along with the vegetable broth. Bring to a simmer. The sauce will begin to thicken. Add salt and pepper.
4. Add meatballs and sprinkle with the fresh parsley.
5. Serve.

http://www.onegreenplanet.org/vegan-recipe/swedish-mushroom-meatballs/