I don’t know what tipped me off but this afternoon was just sort of meh. I was irritable for some reason and I’m not exactly sure why. Maybe something to do with going in more circles with the bank we’re trying to open an account with. Or the gray day. Or the aches and shooting pains in my muscles. Whatever it was, I needed something that would take my mind off everything and result in something delicious. Since it was dinner time (and I don’t need anymore sweets, I already dipped into the leftover cream cheese frosting today) I decided to make my requisite holiday meal.
Apparently other families have roasts and turkeys and stuff on holidays. We have Swedish meatballs. And lest that get too monotonous we might add a pan of ham balls too. We love ground meat I guess. The hardest meat for me to give up was my mom’s meatballs. But that is no longer, since I figured out my own recipe that is eerily like hers, only without the risk of e. coli.
In an attempt to be really Scandinavian we even had lingonberry sauce with our meal. Cranberry sauce is overrated, this stuff is where its at. I’d like to say we’ll eat it on fancy things now that we opened the jar. But I foresee a lot of saltine crackers and toast with lingonberries. Though I’m hoping to get at least a little bit on some crêpes.
Back to the meatballs. Picture, then recipe.
- Grandma’s Swedish Meatballs – Veganized
- – 3/4 cup crushed saltine crackers or panko bread crumbs (20 saltines)
- – 1 tablespoon dried minced onion
- – 1 teaspoon ground black pepper
- – 1/2 teaspoon cloves (nutmeg can be used instead)
- – 2 tablespoons nutritional yeast
- – 3 tablespoons vital wheat gluten
- – 1 (12 ounce) package soy crumbles (I like Boca)
- – 1/4 cup soy milk
- – 3 tablespoons oil
- – In a food processor combine crackers, onion, pepper, cloves, nutritional yeast, gluten, and 3/4 the burger-style crumbles until it begins to comes together.
- – Pour into bowl and add the remainder of the crumbles.
- – Add all but 2 tablespoons of milk and test if your “meat” will form a ball.
- – If needed, because the mixture is too dry, add the additional milk. Form into 1 1/2 inch balls.
- – In a large skillet over medium heat, brown the ‘meat’ balls in oil. Let them brown well before trying to move them or they’ll fall apart.
- – Now either cool and store meatballs until the next day or bake them with mushroom gravy at 325ºF until the gravy bubbles and meatballs are heated through.