Cook delicious Swedish meatballs using meat instead fried champignons. To make the meat sticky and dense and meatballs did not fall apart, mix mushrooms with egg and boiled quinoa. Formed balls are laid out on a baking sheet and fried in oven in grill mode until golden brown. Serve Vegetarian meatballs like classic Swedish meatballs – with noodles, with cream sauce and cranberry jam, which is also interesting will be combined with mushroom flavor, as well as with meat. one serving: (4 total) Calories 620, total fat 25 g, saturated fats, proteins 17 g, carbohydrates 83 g, fiber, mg cholesterol., натрий мг., сахар г. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. wide egg noodles
- 5 tbsp. l (75 gr.) Butter + extra to grease a baking sheet
- 0.6 kg champignons, trimmed and coarsely chopped
- 2 tbsp. l vegan worcester sauce
- 1.5 tbsp. frozen quinoa ready, defrost
- 1 large egg
- 2 tbsp. l finely chopped fresh chives + optional for filing
- 2 tbsp. l flour
- 1.5 tbsp. mushroom broth
- 1/4 Art. fat cream
- 0.5 tbsp. lingonberry jam, for serving
Recipes with similar ingredients: champignon mushrooms, quinoa grits, egg noodles, lingonberry jam, cream
Recipe preparation:
- In a large skillet over medium heat, melt 3 tbsp. l (45 gr.) butter. Add mushrooms, 0.5 tsp. salt and a little black pepper. Fry until mushroom liquid has evaporated for about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tbsp. l Worcester sauce, quinoa, egg, chives, 0.5 tsp. salt, black pepper and whisk until a friable, but not mushy, mass is obtained. Wipe the pan and set aside.
- Preheat the oven in grill mode. Cover the baking sheet with foil and grease with butter. Using an ice cream spoon form 20 balls 4 cm in diameter from the mushroom mixture and put them on a baking sheet. Roast in the oven until the balls are well browned, turning in the middle of frying, about 12 minutes.
- Meanwhile, in a large saucepan, bring the salted to a boil water. Add egg noodles and cook as recommended on the package. Drain the water.
- Return the pan to medium heat and add the remaining 2 tbsp. l (30 gr.) Butter, melt it. Stir in the flour and fry until golden brown, about 2 minutes. Pour in mushroom broth and fatty cream; cook, stirring, until thick, 2-4 minutes. Intervene the remaining 1 tbsp. l Worcester sauce, salt and pepper.
- Arrange the noodles and meatballs in plates. Pour over the sauce and sprinkle with green onions. Serve with lingonberry jam.
