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Swedish Veggie Meatballs https://www.metro.ca/userfiles/image/recipes/boulettes-farcies-suedoise-1832.jpg PT15M PT30M PT45M
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.
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1 recipe for veggie meatballs 1/2 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 of pepper 3 Tbsp. (45 mL) ketchup 1 1/2 Tbsp. (23 mL) Dijon mustard 1/4 cup (60 mL) low-fat sour cream
Swedish Veggie Meatballs

Swedish Veggie Meatballs

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18
meatballs
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1
    recipe for veggie meatballs
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    YVES VEGGIES

    YVES VEGGIES

    FROZEN, 280 - 435 g SELECTED VARIETIES


  • 1/2
    onion
  • 1/2 tsp.
    (15 mL)
    olive oil
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    500 ml SELECTED VARIETIES


  • 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
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  • 1/4 tsp.
    (1 mL)
    oregano
  • 1/4 tsp.
    (1 mL)
    nutmeg
  • 1/2
    pinch of pepper
  • 3 Tbsp.
    (45 mL)
    ketchup
  • 1 1/2 Tbsp.
    (23 mL)
    Dijon mustard
  • 1/4 cup
    (60 mL)
    low-fat sour cream
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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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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