Vegetarian Swedish Meatballs
These Vegetarian Swedish Meatballs are low FODMAP, savory, flavorful, luscious, healthy, tossed in creamy gravy and so delicious.
Ingredients
For the Meatballs
- 200 g cooked rice (1 cup)
- 150 g canned mushrooms (1 cup)
- 125 g ricotta cheese (½ cup)
- 30 g crushed cornflakes (or gluten free breadcrumbs)
- 2 eggs
- ½ teaspoon smoked paprika
- 2 tablespoon garlic infused olive oil
- salt & pepper accoring to taste
For the gravy
- 3 tablespoon salted butter
- 1 clove of garlic *see FODMAP tips above
- 3 tablespoon gluten free flour
- 370 ml vegetable broth *see FODMAP tips above
- 150 g lactose free sour cream (½ cup)
- slat and pepper to taste
Instructions
To make the meatballs
- Preheat the oven to 200°C (400°F).
- Mix the meatball ingredients together. Roll into balls and place on a parchment-lined baking sheet. Bake for 15-20 minutes or until firm when you press them.
To make the gravy
- Melt butter in a large skillet. Chop the garlic clove roughly and add it in the pan. Fry over low heat, stirring frequently. Once the garlic starts to soften. Take out the garlic bits (make sure you take all of them, as garlic is not low FODMAP). Add the gluten free flour and let it bubble for a few minutes to remove any floury taste.
- Slowly add the broth, whisking after each addition, to make a smooth sauce.
- In the end stir in the lactosr-free sour cream. Adjust consistency to taste with more broth. Season with salt and pepper to taste
- Serve over pasta, mashed potatoes, cooked veggies. And enjoy! :)