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Winters can get pretty long and gloomy in Sweden, as anyone who has watched a Nordic noir crime series can tell you. Which may be why the Swedes developed one of the classic comfort foods of all time: köttbullar. It literally means “meat buns,” but we all know it as the delightful Swedish Meatball. Meatballs are a common dish throughout the world, with each country having their own take on the recipe. It’s difficult, however, to find a meatball that is more universally beloved than the Swedish Meatball. Now, thanks to Impossible™ Meatballs Made From Plants, you can make delicious plant-based Swedish Meatballs.
In Sweden, their meatballs are served with all sorts of things. Some Swedish grandmothers serve them with lingonberry jam or on top of pickled cucumbers. Hey, sounds good to us! The traditional accompaniment is a creamy gravy and mashed potatoes.
Gravy?! Now don’t panic. Gravy is not that difficult to make. You just have to do things in order. Most critically, the first step: melting the butter and mixing in the flour. Voilà, you have your roux, which is the basis of gravy. From here, it’s just a matter of adding the other ingredients as recommended. You’ll have a rich, smooth gravy that will pair perfectly with your Impossible Swedish Meatballs. And if you’ve got gravy, you may as well make some mashed potatoes, of course!
Check out the recipe ingredients to build your shopping list!
- 1 Package Impossible™ Meatballs Made From Plants
- 2 1/2 Pounds Yukon gold potatoes, peeled and cut into chunks
- 2 teaspoons salt, plus additional to taste
- 1 Tablespoon cooking oil, such as Avocado, Canola, or Vegetable
- 8 Tablespoons Butter or Plant Based Butter
- 1 Cup Vegetable stock
- 1 1/4 Cups Heavy cream, divided
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1/4 Teaspoon nutmeg
- Pepper, to taste
- 1-2 Tablespoons fresh italian parsley, chopped fine
- 1/2 Teaspoon dry mustard powder
- 3 Tablespoons All-Purpose Flour
Boil the Potatoes
Add the potatoes to a large pot and fill with cold water to cover. Add 2 teaspoons of salt, then bring to a boil over high heat. Reduce heat and simmer until very tender, 15-20 minutes.
Sear the Meatballs
While the potatoes are boiling, make the Swedish meatballs. Over medium-high heat with neutral cooking oil, sear the Impossible Meatballs, stirring frequently, for about 3 minutes. Remove meatballs from pan and set aside.
Make the sauce
Lower the heat to medium, and melt 4 tablespoons of the butter into the same pan used for the meatballs, being careful not to burn. Whisk in flour and cook until well incorporated. Stir in 1 cup vegetable stock slowly until mixture begins to thicken. Stir in 1/2 cup heavy cream, or replace with cashew milk. Add in garlic powder, onion powder, dry mustard, and nutmeg, stirring to combine. Cook for about 1 more minute, and then add in meatballs and season with salt and pepper to taste. Turn off the heat, or leave on very low while mashing the potatoes, taking care to stir occasionally to not scorch the bottom of the pan.
Mash the Potatoes
Drain the potatoes. Add the 4 remaining tablespoons butter and 3/4 cup heavy cream (or substitute cream with vegetable stock) to the empty pot, and melt the butter and warm the cream over low heat. Add the potatoes back to the pot, and mash with the butter and cream. Season to taste with salt and pepper.
Serve and Enjoy!
Serve the meatballs over mashed potatoes, and top with chopped fresh parsley.
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