HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSwedish "Meatballs"
Swedish "Meatballs"

Swedish "Meatballs"

with Beyond Meat® and Cremini Mushrooms

Beyond Meat®
Read more

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.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

227 g

Cremini Mushrooms

170 g



7 g


1.5 tsp

Dijon Mustard

(ContainsMustard, Sulphites)

6 tbsp

Sour Cream


1 unit

Vegetable Broth Concentrate

¼ cup

Panko Breadcrumbs


50 g


1 tbsp

All-Purpose Flour


3 g


56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*




¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.**


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.


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.


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.