# Components:
→ Meatball Base
01 - 1 cup cooked brown lentils, well drained and cooled
02 - 1 cup breadcrumbs (gluten-free optional)
03 - 1/2 cup walnuts, finely chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water
07 - 2 tablespoons soy sauce
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon ground allspice
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1 tablespoon olive oil, plus additional for frying
→ Swedish-Style Gravy
14 - 2 tablespoons vegan butter or olive oil
15 - 2 tablespoons all-purpose flour
16 - 2 cups unsweetened oat milk or soy milk
17 - 1 tablespoon soy sauce
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon ground white pepper
20 - 1/2 teaspoon salt
21 - 1/2 teaspoon onion powder
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 minute longer.
03 - In a food processor, add cooked lentils, sautéed onion and garlic, chopped walnuts, breadcrumbs, flaxseed mixture, soy sauce, thyme, allspice, nutmeg, black pepper, and salt. Pulse until mixture is cohesive and slightly textured.
04 - Using your hands, form mixture into 20 to 24 small balls and arrange evenly on the prepared baking sheet.
05 - Bake meatballs for 18 to 20 minutes, turning halfway through, until firm and lightly golden.
06 - Melt vegan butter or heat olive oil in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until pale golden. Gradually whisk in oat milk or soy milk, followed by soy sauce, Dijon mustard, white pepper, salt, and onion powder. Simmer and whisk frequently until sauce is thickened, approximately 5 to 7 minutes.
07 - If desired, heat a small amount of olive oil in a skillet and pan-fry baked meatballs briefly until evenly browned.
08 - Transfer meatballs to gravy and gently toss until fully coated. Serve immediately alongside mashed potatoes, lingonberry jam, or steamed greens.
