I don’t know if you have ever gone through the maze of an IKEA Store, but the reward of finding your way through the store is being able to enjoy one of the best versions of Swedish Meatballs at their in-house restaurant! I’m not quite sure how authentic their recipe is, but it certainly is one that many of us are familiar with. If you want to be more authentic, get some lingonberry jam/preserves to add to your plate.
If you are trying to refrain from eating too much meat these days, you will be happy to find that we are using the ImpossibleTM burger for this recipe.
The ImpossibleTM is a plant-based alternative to eating meat and can be found at your favorite grocery stores. This was my first time using the ImpossibleTM burger and I was happily surprised by how satisfying this recipe turned out. I did not miss using beef or pork in preparing this recipe. Meatless Mondays may happen a little more often now in my household!
Today, I’m presenting a recipe from Allrecipes as an Allrecipes Allstar. Let me know what you think in the comments below. As always, thanks for Spending Time in My Kitchen!!
The Best Impossible Swedish Meatball!
4
servings15
minutes40
minutesThis recipe was adapted from a version found on Allrecipes.com
Ingredients
- Meatball Ingredients
1 Package Package Impossible Burger
1/2 Cup Italian bread crumbs
1/4 Cup Milk
1 Tbl Worcestershire sauce
1 Tbl Parmigiano, or Parmesan cheese if not available, grated ***
1 tsp Salt
1/2 tsp White pepper ***
1/4 tsp Allspice ***
1/4 tsp Nutmeg ***
- Other Ingredients
1 Tbl Olive oil
4 oz Crimini mushrooms, sliced ***
3/4 Cup Greek yogurt, plain
30 Oz Vegetable broth, low sodium
6 Oz Egg noodles
1/2 Cup Half & half
2 tsp Corn starch
- Garnish
1/4 Cup Parsley, fresh & finely chopped
Lingonberry preserves, optional
Directions
- Making the Meatballs
- Combine all meatball ingredients into a medium bowl. Use small meatball scoop and make 1 inch meatballs and set aside.
- Heat oil in a large nonstick pan and cook meatballs over medium heat until golden brown. Stir so that all sides obtain the desired color. Approximately 10 minutes total cooking. Set cooked meatballs aside.
- Making the Sauce
- Add 2 Tablespoons of broth to same pan as used to cook the meatballs. Scrape off and loosen up the black bits still attached to the bottom of the pan (deglazing the pan).
- Add mushrooms to the same pan and sauté until they start to caramelize.
- Whisk well the remaining broth and Greek yogurt into a bowl. Add to the pan.
- Salt the water of a large pot and bring to boil. Add noodles and cook until tender. Drain and set aside.
- Whisk half & half and cornstarch into a small bowl to make a slurry. Add to the pan; raise the heat to medium until sauce thickens to your desired consistency. Reduce back to a low simmer. If sauce over-thickens, add a small amount of broth.
- Stir in remaining Worcestershire sauce and salt to taste.
- Plating and Garnish
- Stir in the cooked noodles to the meatballs and sauce. Add some of the chopped parsley.
- If you happen to like lingonberry, go ahead and add a couple of tablespoons to your sauce. Whisk it in till it has combined.
- Plate yourself a bowl and drizzle some parsley on the plate for garnish. Add some lingonberry preserves on the side if you have it on hand.
- Enjoy!
Notes
- Disclosure: I am an Allrecipes Allstar brand ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. I purchased all ingredients in this recipe. The reviews, content and opinions expressed in this blog are based purely on my own opinions.
- *** These starred items are my own added variations and are slight changes to the original recipe as detailed on Allrecipes.com. Please review the Allrecipes version put out by Rebekah Rose Hills
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