Swedish Veggie Meatballs

Swedish Veggie Meatballs
  • 18 meatballs
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 1

    recipe for veggie meatballs

  • 0.500

    onion

  • 1/2 tsp.
    (15 mL)

    olive oil

  • 1/2 cup
    (125 mL)

    stock or white wine

  • 1/4 cup
    (60 mL)

    flour

  • 3 cups
    (750 mL)

    vegetable stock

  • 1 tsp.
    (5 mL)

    dill weed

  • 1/4 tsp.
    (1 mL)

    oregano

  • 1/4 tsp.
    (1 mL)

    nutmeg

  • 1/2 pinch

    pepper

  • 3 Tbsp.
    (45 mL)

    ketchup

  • 1 1/2 Tbsp.
    (23 mL)

    Dijon mustard

  • 1/4 cup
    (60 mL)

    low-fat sour cream

Preparation

Make Veggie Meatballs.

While meatballs are baking, sauté onion in oil in skillet, over medium heat, for 5 minutes or until soft.

Add 1/2 cup (125 mL) stock or wine and cook about 4 minutes to reduce liquid to half volume. Mix in flour and stir constantly for 3 minutes to prevent flour from burning.

Remove from heat for 2 minutes and slowly stir in 1/2 cup (125 mL) of stock. Return to heat and gradually add more stock as flour absorbs liquid.

Add dill weed, oregano, nutmeg, pepper, ketchup, and mustard.

Bring to boil, reduce heat and simmer for 10 minutes.

Place cream in small bowl along with 1 cup (250 mL) of thickened broth. Mix and return to pan along with meatballs. Heat through but do not boil.

Source: Veggie Cuisine

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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