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Swedish "Meatballs"

Swedish "Meatballs"

with Beyond Meat® and Cremini Mushrooms

Beyond Meat®
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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/BléMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

227 g

Cremini Mushrooms

170 g

Fusilli

(ContainsWheat/Blé)

7 g

Parsley

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

50 g

Shallot

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

3 g

Garlic

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber6 g
Protein32 g
Cholesterol55 mg
Sodium1060 mg
Instructionsarrow up iconarrow up icon
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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.

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.

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.**

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.

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.

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.