Swedish Meatballs and Gravy

2 tbsp olive oil

1 medium eggplant, about 1 pound, peeled and cut into 1-inch cubes

1 small onion, finely chopped, about 1/2 cup

1 tsp salt

3 large garlic cloves, minced, about 1 tablespoon

1 cup old fashioned oats

2 cups plain or whole wheat breadcrumbs, divided

½ cup walnuts

½ tsp salt

¼ tsp ground nutmeg

¼ tsp ground black pepper

1 (15.5-ounce) can white beans, drained and rinsed

Gravy

¼ cup vegan butter

¼ cup all-purpose flour

3 cups vegetable broth

⅓ cup nutritional yeast

2 tbsp tamari or soy sauceor substitute coconut aminos for a soy-free version

1 tbsp vegan Worcestershire sauce, optionalor substitute 2 teaspoons of lemon juice or vinegar

2 tsp Dijon or yellow mustard

½ tsp ground white pepperor substitute ground black pepper

1 cup unsweetened, plain non-dairy yogurt

To Serve

Cooked noodles or mashed potatoes, or try spiralized vegetables, like sweet potato or zucchiniChopped parsley, for garnish

To make the meatballs, heat the oil in a large skillet over medium heat. Add the eggplant, onion, and salt. Cook, stirring occasionally, for 15 to 20 minutes, until the eggplant is translucent and soft. Add garlic in the last couple of minutes of cooking. Remove from heat and set aside.

Preheat the oven to 375ºF. Line a baking tray with parchment paper. Depending on the size of your food processor, this next step may need to be done in two batches. In a food processor, pulse together the oats, 1 cup of breadcrumbs, walnuts, salt, nutmeg, and black pepper. Add the white beans and process until combined. Transfer the eggplant to the food processor, scraping in any brown bits in the pan, and pulse until everything is combined but not puréed. The mixture should retain some texture. Set the pan aside for making the gravy.

Spread two tablespoons of oil on the parchment. Place the remaining 1 cup of breadcrumbs in a small bowl. Using a tablespoon or portion scoop, shape the mixture into balls approximately 1 1/2 inches in diameter. Roll each one in breadcrumbs and arrange them on the baking tray. Bake for about 30 minutes, turning over halfway through the cooking time until the meatballs are firm and crispy on the outside.

While the meatballs are baking, make the gravy. Melt the butter in the eggplant pan. Whisk in the flour and cook for about 3 minutes. Whisk in the broth and stir until smooth and thickened. Stir in nutritional yeast, tamari, lemon juice, mustard, pepper, and salt. Gently simmer over medium-low heat until the gravy thickens, about 5 minutes. Stir in yogurt. Taste and add more salt if you like. Transfer meatballs to the pan and spoon gravy over them. Cook gently for about 5 minutes. Transfer to a serving dish, sprinkle with parsley, and serve. Freeze extra meatballs and sauce separately for up to 3 months.

Print Options: