Vegetarian Swedish Meatballs

Ingredients

Meatballs

• 660g (4 cups) cooked wild rice
• 455g (16 oz) mushrooms, finely chopped
• 245g (1 cup) plain Greek yoghurt
• 4 eggs
• 150g (1½ cups) breadcrumbs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp salt

Gravy

• 58g (6 tbsp) salted butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 47g (6 tbsp) plain flour
• 720ml (3 cups) vegetable broth, plus more to adjust consistency
• 240g (1 cup) sour cream
• Salt and black pepper to taste

Instructions

Make the Meatballs

1. Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
2. Combine all meatball ingredients in a large bowl and mix well. Roll into balls using 1–2 tablespoons of mixture each. Place on the prepared baking sheet.
3. Bake for 15–20 minutes until firm to the touch.

Make the Gravy

4. Melt butter in a large skillet over medium heat. Add onion powder, garlic powder, and flour. Cook, stirring, for 2–3 minutes until the mixture bubbles and the floury smell cooks off.
5. Slowly add broth in stages, whisking continuously after each addition until smooth. Stir in sour cream. Adjust consistency with additional broth as needed. Season with salt and pepper.

Combine

6. Add the baked meatballs to the gravy and toss gently to coat. Serve with mashed or boiled potatoes, a green salad, or roasted vegetables.