Vegetarian Swedish Meatballs

From: Mizzy

On Aug 27, 2006

the flavor of this is great, i've never had real swedish meatballs before, so it was a surprise. Luckily i had the previous two reviews as a guide, so i defrosted the crumbles before attempting to form the balls. The meatball still fell apart though, which i was disappointed about. I think maybe the measurements are a litte vague, i did not know what 3 slices of bread meant, since slices come in different shapes and sizes. Either way, I added an egg to help keep the balls together a little better, which helped a bit. I will definitely keep using this recipe in the future, despite the small probs i had. thanks for posting!

From: twin__cinema

On May 7, 2006

I adore this stuff. It's very hard to get the "meatballs" to stick together, so I added a lot of flower and that helped a lot. Your hands get really cold making these! I didn't think to thaw the "meat", silly me. Also, you're going to need a lot more nutmeg. 1/4 teaspoon? That's a joke! I used a whole bunch and they turned out excellent. Thanks for the recipe. :]

From: BigFatMomma

On Mar 7, 2007

Yum! I halved the recipe, and made a change or two. Okay, here's the trick to getting these to stick together. Use an egg or egg sub equivalent, and slightly more bread crumbs. Use fresh--dry just won't cut it. I used dried onions to help absorb some of the excess water. The big change I made was baking the meatballs at 350 for about 15 minutes. I sprayed a foil-lined baking sheet with cooking spray, placed the meatballs on that, and sprayed them with the spray, too, so they wouldn't dry out as easily. They came out perfectly, and stayed together. Thanks, Toni, for a yummy vegetarian alternative.

From: Kumquat the Cat's friend

On Sep 19, 2005

For those of you who don't already know, soy crumbles are usually purchased frozen. Without thinking too much about it, I began to make this without defrosting them first. Needless to say I had a lot of difficulty forming the mixture into balls. I tried allowing to defrost a bit more and adding an egg as binder, which worked but only to an extent because they crumbled again while frying. So I salvaged the dish as best I could (i.e. browned the meat, both crumbled and not) and ended up with a delicious dish that at least tasted a lot like the creamy vegetarian Swedish meatballs my sister often makes for me. Let me warn you though that my family would never eat Swedish meatballs without the liberal addition of fresh dill, which was what I added for this dish (about 1/2 cup but you may want to use less). Mmmm, a very important ingredient. Thanks very much for the recipe Toni!