Swedish (Non) Meatballs Recipe

So we have a cooking class once a month with our enrichment class (church ladies) and this month in honor of the Swedish missionary in our ward they did Swedish meatballs. As you know, I do not eat meat and that means no meatballs for me. But I wanted to recreate the recipe for myself with a vegetarian version. First because they really did look good! Second, I had some lingonberry jam sitting in my pantry from my last Ikea trip and was not sure what to serve it with – and it is the perfect accompaniment to Swedish meatballs. Third, Jon’s background is part Swedish so it is a cultural food I must try and introduce Shayla too. I have to admit I have always loved the sweet/salty combination of foods and this includes the salty sauce and meatballs and the sweet jam.

Cultural background: Swedish meatballs are probably one of the best-known Swedish cooking specialties, definitely a necessity on the smörgåsbord. Norway, Denmark and Finland have their own versions, too. Every Scandinavian cookbook has at least one recipe, usually several. I doubt any of them have vegetarian meatballs in them though!

Remember that meatballs were probably a way to use up leftovers, and then the mystery of all the different recipes clears up. The cook used the meat that was on hand, a filler that was available, and ingredients for the sauce based on not only regional or family preference, but what was handy. For flavoring, some recipes use nutmeg and dry mustard for flavoring, others use minced onions and allspice, others use thyme and marjoram.

Then you'll want to choose oven-frying or pan-frying. I think that oven-frying is a lot easier, but pan-frying gives a better result.

Meatless Walnut Meatballs
1 ¼ c. cracker crumbs (saltines)
¾ c. ground walnuts or pecans
½ tsp salt
1 finely chopped small onion
1 ½ tsp sage
¾ cup longhorn cheese, grated
2 pressed garlic cloves (or ¼ tsp garlic powder)
3 TBsp minced parsley
4 eggs or 5 egg whites

1. Heat oven to 350°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch.
2. Mix all ingredients in large bowl. Shape into 1 1/2-inch balls. Place in pan.
3. Bake meatballs uncovered 20 to 25 minutes or until brown. You can also fry in a pan with some vegetable oil.

Swedish Meatball Sauce
2 Tablespoons All Purpose Flour
1 cup broth (veggie or beef)
1 cup heavy cream (why it is good!)
1/4 cup chopped parsley

Add flour to the pan that you used to cook the meatballs. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the broth and whisk until the sauce begins to thicken. Add the cream and continue to cook until gravy reaches the desired consistency. Taste and add salta nd white pepper if needed. Stir in chopped parsley and add the meatballs to sauce and heat through.

TO SERVE:
Cook 1 package egg noodles per package directions. Pour meatballs and sauce on top. Serve with Lingonberry jam on the side (or mix it all up together). If you do not have Lingonberry jam (which is likely) serve with your favorite cranberry sauce (canned will do!). Lingonberry is very much like cranberry.

*Easy Option: Make the sauce and then throw in frozen premade vegetarian meatballs – like Trader Joe’s meatball (they are REALLY good too!) and simmer for 10 minutes then serve as below.

*Meateater options: Serve as above but make your favorite meat meatball or use frozen meatballs.