Gluten-Free White Bean and Mushroom Swedish Meatballs
Mushrooms give these vegetarian meatballs a meaty taste while the white beans keep them soft and moist. The cream sauce is a gluten-free twist on the sauce used in traditional Swedish meatballs.
Meatballs Ingredients:
- 8 oz button mushrooms, cleaned and chopped
- 1 15 oz can of white beans, drained and rinsed
- 1 tbs olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, diced
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp chili flake
- juice of 1 lemon
- 2 tbs fresh parsley, chopped
- 1 1/4 cups panko, split into 1 cup and 1/4 cup portions
Meatballs Directions:
- Preheat oven to 375 degrees
- Heat a large skillet over medium heat
- Add olive oil and onion and cook for five minutes
- Add garlic and mushrooms and cook for two minutes
- Stir in salt, pepper, oregano, and chili flakes
- Add white beans and lemon juice and stir for 1 minute
- Mix cooked ingredients in a food processor
- Add parsley and 1 cup of panko to mix and pulse a few more times
- Put ¼ cup remaining panko, chili flakes, parsley, ½ tsp salt, dash of pepper in a bowl and mix
- Scoop 1 tbsp of meatball mixture into your hands and roll into a ball
- Dip meatball in bowl of panko and spices and place on a cooking sheet lined with parchment paper
- Repeat until all meatballs are on cooking sheet
- Bake for 30 minutes then flip them over and cook another 20 minutes to cook them evenly
Cream Sauce Ingredients:
- 2 tbsp butter
- 2 tbsp gluten-free flour
- 1/4 tsp dried thyme
- Salt and pepper to taste
- 1 can (14 ounces) vegetable broth
- 2/3 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
Cream Sauce Directions:
- Melt butter in a saucepan over medium heat
- Stir in flour, thyme, salt, and pepper until smooth
- Gradually add broth and cream
- Bring to a boil
- Cook and stir for 2 minutes or until thickened