Vegan Swedish-Style Turkey Meatballs

Total time50 min

Prep time20 min

Cook time30 min

4.6

(3)

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
Chef's tip
Brown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking.
⅓ cup oat flour
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp finely grated yellow onion
2 garlic cloves, minced
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp fine sea salt
¼ tsp black pepper
2 tbsp extra virgin olive oil

For the gravy

2 tbsp extra virgin olive oil
2 tbsp arrowroot starch
1 ½ cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup full-fat coconut milk
1 tsp dijon mustard
¼ tsp fine sea salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground turkey, oat flour, egg, grated onion, minced garlic, allspice, nutmeg, salt, and pepper. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
2
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 1 heaping tablespoon each), placing them on a plate as you go. You should get about 20–22 meatballs.

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