Swedish Not-Meatballs & Creamy Mustard Sauce

This recipe takes a bit of preparation! but I thought it was totally worth it!!
So don’t freak out with the number of different steps you need to take to make this meal possible! Use Organic, Fair-Trade/Local ingredients where possible =)

37 Swedish Not-Meatballs with Creamy Mustard Sauce
1st of all you will need to make some flax seed goo, this works as a great egg replacer/binder (Using Aqua Faba instead is fine too)
In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 2 tablespoons of this goo, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
*** I have experimented with making the Not-Meatballs with out the flax goo/Aqua Faba, yes it does work! so you can skip this if you wish, though it does help the balls stay together better! So keep that in mind ***

Now when you are ready to make these Swedish Not-Meatballs the next step is to preheat the oven to 180 degrees celsius – fan bake.
Cut a large eggplant in half, place it on a lined baking tray skin side down, brush the cut side of the eggplant with a little bit of olive oil if you wish. Pop the eggplant in the hot oven & bake until golden brown (about 1 hour) Once cooked take out of the oven & let the eggplant cool to room temperature (this makes it easy to shape the balls later)

While the eggplant is in the oven you can sauté the following ingredients to make the onion mix in a pan over medium:
1 tablespoon of olive oil
1 cup of diced brown onion
Once the onion is translucent add:
2 tablespoons of fresh chopped parsley (or a herb of your choice)
2 teaspoons of vege stock powder
2 teaspoons of finely chopped garlic (1-2 medium clove/s)
1/2 teaspoon of mixed spice
1/2 teaspoon of cracked pepper
Cook until golden brown, set aside to cool.

In a large bowl add:
1 cup of your favourite vegan bread (gluten-free or not it is up to you) I think a dry bread is best, if your bread is fresh you can toast it to dry it out.
Break the bread into small pieces (no bigger than your thumb nail).
2 tablespoon of flaxseed goo/ Aqua Faba
The onion mix
Scoop out 1 cup of the eggplant flesh and chop it up
3 tablespoons of your choice of flour (gluten-free or not is up to you! I used rice flour)
Mix all the ingredients together well.
The mixture will be a little bit sticky.
Put some flour into another bowl, using a spoon scoop out some of the mixture and roll into a ball, put it in the flour and give it a nice coating then set it aside – continue until you have used all the mixture – depending on the size of the balls you make the mixture should make between 12-20 Not-Meatballs =-)

Now while you cook the Not-Meatballs (method below the sauce recipe) you can make the delicious Creamy Mustard Sauce!

In a pan over medium heat:
Melt 3 tablespoons of your favourite vegan butter or use 3 tablespoons of olive oil
Slowly mix in 3 tablespoons of your choice of flour to make a roux
Add in 1/4 cup of your favourite plain vegan yoghurt (I used coconut yoghurt)
4 tablespoons of nutritional yeast
3 tablespoons of non-dairy milk (I used soy milk)
2 tablespoons of fresh chopped parsley (or a herb of your choice)
2 teaspoons – 2 tablespoons of smooth Dijon mustard (depending on how strong of a mustard flavour you want, add 2 teaspoons and then taste once all other ingredients are added, and decide if you want more!)
1 teaspoons of vege stock powder
1 tablespoon of coconut amino sauce
1/2 teaspoon of cracked pepper
Mix well then slowly add in 2 cups of water, 1/4 cup at a time is a good way to go!
Taste the sauce, add a dash of salt if you see fit.
The sauce should be thicken up and be creamy!

To cook the balls heat a large flat pan over medium heat, pour in some olive oil, put your balls into the pan one by one, after a few minutes rotate the balls over, do this again on the side & again & again until all parts of your Not-Meatballs are cooked & golden brown! If you do not want to cook the balls in oil use a non-stick pan.
Now once the balls are cooked take them out of the pan and put them on a plate lined with a paper towel to absorb any excess oil (if used).

Put the balls into the sauce mixture and cook for a few minutes.
Sprinkle with fresh parsley (or herb of your choice).

Waaaaalaaaa! Done!
I served these Swedish Not-Meatballs & Creamy Mustard Sauce with mashed potato and a simple tomato, cucumber & lettuce salad! It really satisfied my tastebuds & belly. These balls are also awesome on top of rice!
Have fun in the kitchen creating this tasty plant-based meal =)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)


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