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Swedish "Meatballs"
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Swedish "Meatballs"

Swedish "Meatballs"

with Beyond Meat® and Cremini Mushrooms

You won't miss the beef in these hearty Beyond Meat®-balls smothered in a creamy sauce with savoury cremini mushrooms and spinach, all on top of comforting herby pasta.

Allergens:
Wheat
Mustard
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Beyond Meat®

227 g

Cremini Mushrooms

170 g

Fusilli

(Contains Wheat)

7 g

Parsley

1.5 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

6 tbsp

Sour Cream

(Contains Milk)

1 unit

Vegetable Broth Concentrate

¼ cup

Panko Breadcrumbs

(Contains Wheat)

50 g

Shallot

1 tbsp

All-Purpose Flour

(Contains Wheat)

3 g

Garlic

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)0 kJ
Calories670 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber6 g
Protein32 g
Cholesterol55 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PREP
1

Before starting, preheat oven to 450°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Thinly slice mushrooms. Roughly chop parsley. Peel, then using a box grater, coarsely grate shallot. Peel, then mince or grate garlic.

COOK FUSILLI
2

Add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Drain and return to the same pot, off heat.

MAKE BEYOND MEAT®-BALLS
3

While fusilli cooks, crumble Beyond Meat® into a large bowl. Add shallot, panko, half the garlic and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll Beyond Meat® mixture into equal 1 1/2-inch sized meatballs (NOTE: You should have 8 for 2 ppl or 16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of oven, until golden, 10-12 min.**

COOK MUSHROOMS
4

While Beyond Meat®-balls bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Add flour and remaining garlic. Cook, stirring often, until coated, 1-2 min.

FINISH MUSHROOMS
5

Add 3/4 cup water (dbl for 4 ppl), broth concentrate and mustard to the pan with mushrooms. Cook, stirring often, until sauce thickens, 2-3 min. Add spinach and stir until wilted, 1 min. Remove pan from the heat, then stir in meatballs and sour cream. Toss to combine. Season with salt and pepper.

FINISH AND SERVE
6

Toss fusilli with half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Divide fusilli between bowls, then top with Beyond Meat®-balls, mushrooms and sauce. Sprinkle over remaining parsley.