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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.
Contains: wheat, soy.
What You Get
Veggie meatball mix
Cauliflower
Parsley
Mushroom gravy
Cranberry chutney
What You'll Need
Olive oil
Butter
Salt and freshly ground pepper
Step 1
Preheat the oven to 450°F. Line a sheet pan with foil or parchment and brush with olive oil.
Step 2
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.
Step 3
Meanwhile, core and finely chop the cauliflower. Pick the parsley, toss the stems, and chop the leaves.
Step 4
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.
Step 5
Toward the end of cooking, in a small pot over medium heat, bring the gravy to a simmer to warm through.
Step 6
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.