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    You are in: Home / Recipes / Vegetarian Swedish Meatballs Recipe
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    Vegetarian Swedish Meatballs

    Average Rating:

    3 Total Reviews

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    • on January 30, 2011

      This was great except for the mushroom soup part (nor would they go over linguine). Swedes don't eat their meatballs in mushroom soup (and the soup is WAY too salty, anyway). If you're around an Ikea, get a few jars of lingonberry preserves. A nice brown gravy, some mashed potatoes, and LINGONBERRIES! Way, way better than mushroom soup--this sounds more like fake Stroganoff recipe.

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    • on October 25, 2006

      This was great! I made it for my very unvegetarian family and they all loved it. The only problem I had was getting the meatballs to stick together- they tended to crumble and fall apart. I think adding a tablespoon or so of flour may help with that. And it was a little salty. Other than that, excellent!

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    • on January 26, 2006

      These were quite good, although I found the soy sauce saltiness a bit overpowering. I sprayed my nonstick pan with cooking spray and found browning the meatballs a bit challenging because they kept sticking. Perhaps the oil would have worked better. I didn't have time to bake them, so put the casserole in the microwave for 5 minutes till the soup was bubbly. This worked very well. I served them over whole wheat linguine. DH enjoyed the leftover meatballs in a sandwich the next day. I will definitely try these again.

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    Nutritional Facts for Vegetarian Swedish Meatballs

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.6
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 4.3 g
    Cholesterol 58.7 mg
    Sodium 293.8 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 0.8 g
    Sugars 1.8 g
    Protein 6.1 g

    The following items or measurements are not included:

    low-fat cream of mushroom soup

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