Vegetarian Swedish Meatballs

Using mushrooms, chickpeas, sour cream, bread crumbs, and bulgur wheat, you can make meatless meatballs with a delicious gravy to coat your favorite egg noodles. The gravy alone is worth making!

It’s homey, comforting, light, and filling.

Vegetarian Swedish Meatballs

by Kay Chun

FOR THE MEATBALLS:
2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
⅓ cup plain bread crumbs
¼ cup sour cream
1 large egg
1 ½ teaspoons kosher salt
¾ teaspoon ground allspice
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon freshly ground nutmeg
Canola oil, for greasing

FOR THE GRAVY:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper