Vegetarian Swedish Meatballs

Serves 4
Time 45 minutes


For the Meatballs
½ cup dry couscous
125g shiitake mushrooms
1 can chickpeas, brine removed
⅓ cup breadcrumbs
¼ cup sour cream
1 large egg
Salt & pepper
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground nutmeg
¼ tsp chilli flakes

2 tbsp butter
2 tbsp all-purpose flour
350ml vegetable stock
2 tbsp sour cream
1 tsp Dijon mustard
¼ tsp onion powder
Salt & pepper


Mashed potato


Heat the oven to 180C.

Cook couscous wheat to packet instructions. Cool. 

Add all of the ingredients for the meatballs to a food processor and blitz until combined.  If the mixture is too sticky add a little bit of flour. 

Mould into balls.

Place on a lined baking tray and bake for 20-25 minutes or until golden. 

In a large saucepan heat butter until melted and then and flour until thickens. Add the vegetable stock and simmer for 2-3 minutes. Add sour cream, Dijon mustard, onion powder, salt and pepper and mix to combine.

Add the balls to the sauce.

Serve with mashed potatoes.