Swedish Meatballs

November 15, 2010

Vegan Swedish Meatballs

Couldn’t decide what we wanted for dinner, so that seemed to point at trying out a brand new recipe.  So, I went back to “Cozy Inside“,  a cookbook I often neglect (because I have the ebook version and it doesn’t get to sit on the cookbook shelf) and decided to randomly pick out something that looked good.  Which was “Swedish Meetballs“.

Gotta be honest here, I had some issues.

The meatballs weren’t holding together so well, and I ended up having to add about a quarter cup more gluten flour – which hardened them up a bit, but changed the texture from wet to stringy.  Rolling them around in the pan to brown them was out of the question, so I had to turn them – resulting in the geometric meatballs seen above.  Maybe I should have baked them for a while before frying?  They were tasty, but not so easy to work with and a lot more labour intensive than I wanted them to be.  I guess maybe not all TVP is created equal?  Or maybe I just screwed up somewhere!

The mushroom sauce in this recipe is absolutely delicious!  Unfortunately, there just wasn’t enough of it for our liking.  We are saucy people!  By the time I spread the small amount of sauce over the full pound of fettucine, it was more of a back note than the star I wanted it to be.  I like a saucy meatball, too,  but there was none left for them.  If I make this again, I’ll either do twice the sauce or cut back to a half pound of pasta instead.  We’ve got lots of leftovers, so I think what I’ll do is make another batch of the sauce so we can do it up right the second time.

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{ 4 comments… read them below or add one }

Allysia November 15, 2010 at 4:45 pm

That’s pretty much how I feel about pasta, it has to be nice and saucy! Dry pasta is just a little bit sad to me. Despite your setbacks, everything looks really yummy! And I’ve had failed experiences with TVP too, probably because I failed to squeeze enough water out of it after re-hydrating.


Jen November 15, 2010 at 7:11 pm

Yeah, in hindsight, I probably could have dried the TVP out more thoroughly. I’m so impatient!


JoniMarie December 7, 2010 at 8:31 pm

Well they look pretty! A tip I have for keeping those balls from falling apart without having to add a bunch of extra gluten…add a slurry of 1/4 cup cornstarch mixed with water to the mix before forming into balls. After you form the balls (squeeze ‘em hard) the cornstarch will bind them together when you saute them. I have never had too much trouble getting mine to stay put, but lots of others have so Celine came up with this cornstarch solution!


Jen December 7, 2010 at 9:23 pm

Oh, that’s awesome, thank you! :) I really dug the flavours of this dish, so I’m psyched to try this fix out.


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