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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:
  1. Preheat oven to 375 degrees
  2. Heat a large skillet over medium heat
  3. Add olive oil and onion and cook for five minutes
  4. Add garlic and mushrooms and cook for two minutes
  5. Stir in salt, pepper, oregano, and chili flakes
  6. Add white beans and lemon juice and stir for 1 minute
  7. Mix cooked ingredients in a food processor
  8. Add parsley and 1 cup of panko to mix and pulse a few more times
  9. Put ¼ cup remaining panko, chili flakes, parsley, ½ tsp salt, dash of pepper in a bowl and mix
  10. Scoop 1 tbsp of meatball mixture into your hands and roll into a ball
  11. Dip meatball in bowl of panko and spices and place on a cooking sheet lined with parchment paper
  12. Repeat until all meatballs are on cooking sheet
  13. 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:
  1. Melt butter in a saucepan over medium heat
  2. Stir in flour, thyme, salt, and pepper until smooth
  3. Gradually add broth and cream
  4. Bring to a boil
  5. Cook and stir for 2 minutes or until thickened