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Rolled in a rich mushroom gravy and piled on top of buttery mashed cauliflower, these veggie meatballs get the Scandinavian treatment. A dollop of sweet-tart cranberry sauce stands in for the classic red currant jelly.
What You Get
Veggie meatball mix
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
30 minutes active
40 minutes total
Preheat the oven to 450°F. Line a sheet pan with foil or parchment and brush with olive oil.
Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the veggie meatballs to the prepared pan, spaced a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 to 25 minutes.
Meanwhile, core and finely chop the cauliflower. Pick the parsley, toss the stems, and chop the leaves.
In a large pot over medium-high heat, melt 2 tablespoons butter. Add the cauliflower and sauté until nearly tender, about 7 minutes. Add 1½ cups water and season with salt. Cover the pot and cook until very soft, 12 to 15 minutes. Use a potato masher to mash until creamy. Season to taste with salt and pepper.
Toward the end of cooking, in a small pot over medium heat, bring the gravy to a simmer to warm through.
Transfer the veggie meatballs and mashed cauliflower to plates, and ladle the mushroom gravy over the top. Dollop with the cranberry chutney, sprinkle with parsley, and serve warm.Contains: wheat, soy.