Meatless Swedish Meatballs and Gravy
09/03/2018 – 09/07/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields:6 Servings
Yields:6 Servings
  • 2cups egg noodles
  • 1tsp olive oilfor cooking
  • 1cup mushroomsdiced
  • 4 garlic clovesminced
  • 1 onionfinely chopped
  • 1 green onionthinly sliced
  • 1cup wild rice
  • 1/3cup panko bread crumbs
  • 1teaspoon paprika
  • ½teaspoon ground nutmeg
  • ½teaspoon allspice
  • ½teaspoon pepper
  • ½teaspoon Salt
  • 1 egg
  • ¼cup butter
  • 1/3cup all purpose flour
  • 4cups vegetable broth
  • ¾cup sour cream Dash salt
  • pepperto taste
  • Saltto taste
  • ½cup of parsleychopped
  • 1 green onionthinly sliced
  1. Bring a pot with salted water to a boil. Cook egg noodles until el dente.
  2. Measure the wild rice, bread crumbs, paprika, nutmeg, allspice, salt, pepper and beaten egg in a large bowl and add the diced mushrooms, garlic and onions. Blend well to fully incorporate ingredients and roll into medium sized balls. In a large skillet, heat olive oil and add the meatless meatballs. Cook turning continuously until brown on each side and cooked throughout. Transfer to a tray and cover with foil.
  3. Melt butter in the skillet. Whisk flour until lightly brown, about 1 minute. Gradually whisk in broth and cook, whisking constantly, until slightly thickened about 1-2 minutes. Stir in sour cream. Add salt and pepper to taste.
  4. Add the green onions and meatballs back to the skillet and simmer, stirring occasionally, until heated through and sauce has thickened.
  5. Serve meatless meatballs and gravy over egg noodles.