Kottbullar Swedish Meatless Balls Vegan Recipes

Steps:

• In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
• Heat the canola oil in a large pot over medium-high heat.
• Roll the "meatball" mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
• Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
• Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
• Garnish with parsley.
• Enjoy!

Steps:

• Place potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft.
• Drain water from potatoes (saving the water to make gravy), mash and let cool.
• In the meantime, heat oil in small frying pan, add onions and cook until they just start to brown.
• Place flax seed in small bowl, add ¼ cup of hot water and let stand for about 10 minutes for flax seed to absorb the water.
• When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions.
• Mix together and roll into small balls.
• Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350°F.
• While the meat(less) balls are cooking, make a vegetarian gravy.
• Pour over the balls and continue cooking for an additional 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
• Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
• To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

Steps:

• Put the beef in a bowl and set aside.
• Blend the bread crumbs and one cup of cream, and let stand half an hour or longer. Blend the meat and the crumb mixture and add the onion, salt, pepper and egg yolks. Stir to blend well.
• Add the seltzer and thyme and blend thoroughly.
• Shape the meat into 48 to 56 meatballs, each about 1 1/2 inches thick.
• Heat the butter in a large, heavy skillet and add the meatballs a few at a time. Do not crowd them. Cook until seared on one side. Cook, turning, until browned on all sides, and transfer to a dish. Continue cooking until all the meatballs are browned.
• Pour off the fat from the skillet. Add the flour and stir with a wire whisk. Gradually add the broth, stirring rapidly with the whisk. Stir in the jelly until it melts. Add the remaining cream and stir.
• Return the meatballs to the skillet with the sauce and reheat gently.

Steps:

• Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
• Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
• Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

Steps:

• Combine onion, egg, mustard and meat. Mix together, season with salt and pepper. If too liquid, add breadcrumbs until a ball will hold together.
• Roll into 1 inch meatballs and roll in breadcrumbs. Let rest 5 minutes.
• Melt butter in a skillet and fry meatballs at medium temperature until lightly brown. Remove meatballs and reserve.
• Add cream to skillet. Add pepper to taste and enough chicken stock to make a a nice creamy gravy. Add meatballs and cook until heated through.
• Serve meatballs and the cream sauce together with mashed or boiled potatoes.