Recipe by Howiesar
I grew up loving Swedish Meatballs and wanted a vegetarian substitute. I even suprised myself with its wonderful taste and texture. I served it with mashed potatoes (the extra sauce around the meatballs makes great gravy) and brussel sprouts.
Top Review by BrooklynTeach
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.
- 1 lb vegetarian ground beef (I recommend Lightlife Gimme Lean Ground Beef Style, Don't use crumbles)
- 2 teaspoons soy sauce
- 4 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 eggs or 1 egg substitute
- 2 slices crumbled bread
- 1 medium onion, chopped fine
- 2 -4 tablespoons milk
- 2 (10 1/2 ounce) cans low-fat cream of mushroom soup
- 10 1⁄2 ounces milk
- oil (for cooking)
- salt and pepper
Directions See How It's Made
- In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
- When mixed it should be sticky but stay together when rolled into a ball.
- Roll into balls (1.5-2 inches in diameter).
- Heat oil for cooking in a pan, it should coat all surfaces.
- Over medium cook the meatballs until each side is browned.
- Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
- Place meatballs on top of this mixture.
- Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
- Cover and cook in a 350 degree oven for 1-1.5 hours.