Vegetarian Swedish Meatballs

1. Cook Bulgur Wheat

Simmer 2 tablespoons of bulgur wheat in a small saucepan with a quarter cup of water; cover it and let it cook for about 15 minutes until tender.

2. Prepare Mushrooms and Chickpeas

Finely chop cremini mushrooms in a food processor to finely chopped bits with some pea-sized pieces. Pulse a can of chickpeas in the food processor until they are broken down but not pureed.

3. Mix Ingredients

In a large bowl, mix the cooked bulgur, chopped mushrooms, pulsed chickpeas, a third cup of bread crumbs, and a quarter cup of sour cream. Add a large egg and season with kosher salt, ground allspice, black pepper, onion powder, and nutmeg.

4. Bake Meatballs

Shape the mixture into 1 1/4-inch balls and place them on a greased baking sheet. Bake in a preheated 375-degree oven for 18-20 minutes, turning the meatballs halfway through.

5. Make Gravy

Melt butter in a nonstick saucepan, whisk in the flour, and cook for a couple of minutes. Slowly pour in mushroom stock, stirring constantly, until it thickens into a creamy sauce. Finish the gravy with a tablespoon of sour cream, chopped parsley, and a teaspoon of Dijon mustard.

6. Combine Meatballs and Gravy

Introduce the baked meatballs to the gravy in the saucepan, and let them simmer together for a couple of minutes to ensure each meatball is coated with the gravy’s savory goodness.