Swedish meatballs are supposed to be light and fluffy on the inside. Since I am not using meat, I made a version of Bryanna's Neatballs. These are made with TVP and gluten. I am positive that they can be made with bulgur instead of TVP to make it soy-free. These are first baked, then cooled and then simmered in the gravy or tomato sauce. These little guys stay together really well and are light and fluffy - just as intended.
The gravy is a cashew cream based gravy with a dark rich stock to replace the veal stock in the original recipes.
My husband commented that he had not realized how much he had missed Swedish Meatballs until I made these. He also said that they kicked-butt.
Serve these with mashed potatoes and cranberry sauce in lieu of the authentic, but hard to locate, lingonberry jam.
TVP, gluten: $4
onion, garlic, veg stock: $3
Total to feed a family of 6: