Enjoy our take on plant-based Swedish Meatballs with mushroom jerky sauce! Featuring our Maple Mustard Mushroom Jerky, these small but flavorful Beyond Meat balls have the perfect blend of spice with a rich and creamy, gravy-like sauce to leave your mouth watering until your first bite!
Swedish Meatballs (serves 4)
For the Meatballs:
- 1 pound Beyond Meat
- 1 tablespoon Chia seeds
- 2.5 tablespoons water
- ¼ cup Panko breadcrumbs
- 1 shallot, minced
- 1 tablespoon coconut liquid aminos
- 1 tablespoon Italian Seasoning
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon paprika
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons ground black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- 8oz cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 pouch Eat the Change Maple Mustard Mushroom Jerky, chopped
- 1 cup vegetable stock
- 1 cup oat milk
- ½ cup plant-based sour cream
- 1 tablespoon coconut liquid aminos
- 1 teaspoon dried thyme
- 1 tablespoon arrowroot powder
- Kosher salt and pepper to taste
In a small bowl, combine chia seeds and water. Sit aside. In a large mixing bowl, combine Beyond Meat, Panko, minced shallot, liquid aminos, and seasonings. Add in the chia seeds with water and mix well. Form mixture into balls using your hands or a measured scoop.
Heat vegetable oil in large sauté pan. Brown meatballs for about three minutes on each side, set aside. In the same sauté pan, add sliced cremini mushrooms and minced garlic. Allow to sweat until mushrooms are tender and garlic aromatic. Add in Eat the Change Maple Mustard Mushroom Jerky, stock, milk, sour cream, liquid aminos and seasonings. Dissolve arrowroot powder in about 2 tablespoons of water and add to pan. Return meatballs to pan and allow to simmer for about 10 minutes, stirring often. Serve over your favorite pasta or rice. Enjoy 😊
Photography by Evangeline Pergantis