We're making Swedish meatballs without ever having to step into Sweden or an Ikea. If you've ever
eaten at an Ikea then you have probably fallen in love with Swedish meatballs that they made famous
all over the world but today we are making them even better and vegan. Let's go
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So fun fact Sweden actually confirmed a few years ago that what we know as Swedish
meatballs is actually a Turkish recipe passed down since the 18th century. So history lesson
aside we are going to start this recipe by combining water and flax to make our flax egg.
So this is going to be our binder so we're going to stir that together and then set it aside.
So we're going to grab a large bowl and the first thing we're going to do is put in a ground meat.
You want to use something that looks like ground meat and not like a frozen crumble
because those can't soak up the ingredients and form patties or meatballs in this case.
Some panko breadcrumbs, most breadcrumbs have dairy but panko does not so it's an
easy swap, onions we're using sweet onions, wanna chop these really fine
so that you don't have any big chunks in your meatballs. And then a bunch of spices.
We're adding fresh parsley, brown sugar, garlic powder, allspice, nutmeg, black pepper, and salt.
Add in the flax egg that we made earlier and then you're going to
stir everything together really, really well.
If you prefer you can totally get your hands in here and do that this isn't
raw meat so you don't have to have that risk of salmonella like you did before using you know beef.
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All right so you're gonna grab a little bit and you're gonna roll it into a meatball
until you have 12 to 15 even-sized meatballs.
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If you want to make sure that they're all even you
can either use a scale and divide that by the number of meatballs you want. Or
you can use an ice cream scoop and scoop out the same amount for every single one.
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Depending on what you're using them for will depend on the size that you make them. If you
are just having dinner with your family and you like bigger meatballs then go with a bigger size,
but if you are having a party or something you can do like cocktail
size meatballs and make them much smaller. All right so we're going to
grab a large skillet and over medium heat we are going to melt some vegan butter.
So once your butter is melted you are going to add in your vegan meatballs and then you want
to cook that for about five to eight minutes until they have all browned on all the sides.
One quick tip is that you want to make sure that you are using a large enough skillet
that they are not touching so they all have room to cook evenly. Don't overcrowd these if
you have a small pan then you need to do them in batches.
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Now you're going to remove these
onto either a plate or a tray but save your skillet because we're about to use it again.
So using the same skillet, no we didn't wash it out, we want those
little bits inside of there. We are going to melt some more vegan butter.
Now we are going to add in our flour while constantly whisking.
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As soon as you have that combined you are going to add in your stock.
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We really like the flavor that mushroom stock gives so we highly recommend that even if you
aren't a mushroom fan that you use mushroom stock but you can also use veggie stock. And
if you've watched our channel, yes, even Andrew likes this with the mushroom stock. Next is canned
coconut milk. Since we're vegan and heavy cream is hard to find, we're using this to
help thicken our sauce. You can use a thicker non-dairy milk and reduce longer if you need.
We're going to add in some vegan steak sauce or vegan worcestershire and then follow that
up with some vegan dijon mustard. Give that a whisk together and then let it simmer for
three to five minutes. And dijon mustard is always vegan, just, I am used to saying that, that's all.
You can see that the sauce has thickened up a little bit and it will thicken even
more as it cools. You're gonna place your meatballs into your sauce and then let that
cook for about two to three minutes just until everything is heated throughout. The
last thing to do is serve it. We are going to be showing you with pasta here, but you
could also do mashed potatoes, or rice, or whatever you would like to serve it with.
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So can we make this top nine friend allergen friendly? Yes we can. You wanna look at five
different things. You want to use a gluten-free panko breadcrumb, you want to use a gluten-free
one-to-one flour blend, you want to use a soy-free vegan butter like Flora or Earth
Balance in the red tubs or sticks, you want to use any non-dairy milk, preferably one on the thicker
side like an oat milk, instead of the coconut milk. You may need to let it reduce a little bit longer.
And then finally you want to use a vegan ground meat that is safe for your allergens. You can prep
these ahead of time. They last five to seven days in the fridge and then you can just reheat them
when you are ready to use them. Make sure they are cooled completely before storing them in an
airtight container in your refrigerator. You can also freeze these. You want to make sure that they
are completely cooled again and then put them in either a freezer safe bag or a container and
use them within three months of putting them into your freezer. We get asked a lot if you can make an
a recipe oil free and the answer is you could make this oil free. There is about six tablespoons of
vegan butter that we use inside of this recipe but it will alter the taste and the texture of the of
the dish so we wouldn't really recommend doing it but it is possible if that's how you eat your
food. If you cannot find vegan ground meat where you live or maybe you just prefer not to use it,
you could swap that with a tvp which is textured vegetable protein, which is just a dehydrated soy.
We will link that in the description box below. Or you could also just bake our chickpea meatballs
and then make the sauce that we made towards the end and combine those two together for a more
healthier version or a less processed version of a meatball. Have a great week friends! Bye.