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Vegetarian Swedish Meatballs

By Joy the Baker
  • 65 minutes
  • Serves

INGREDIENTS

1

bag Cranberries, fresh or frozen

1

Garlic clove

3 cups

Lentils, cooked

1 1/4 cups

Mushroom

7/16 cup

Onion

1/4 cup

Parsley, fresh

1 tsp

Sage, fresh

2 tsp

Thyme, fresh

1 tsp

Thyme and/or fresh sage, fresh

4

Yukon gold potatoes, large

2

Eggs, large

1/3 cup

Vegetable broth

3 1/2 cups

Vegetable stock

1 tsp

Dijon mustard

3 tbsp

Soy sauce

1 tbsp

Vegetarian worcestershire sauce

1/4 cup

All-purpose flour

1/2 tsp

Fennel seeds, whole

1 cup

Granulated sugar

1/2 tsp

Red pepper flakes

1/2 tsp

Salt

2

Salt and fresh cracked black pepper

1

Olive oil

1 cup

Panko breadcrumbs

7 tbsp

Butter, unsalted

1/2 cup

Heavy cream

1 cup

Ricotta, part-skim

1 cup

Water