For the Veggie Balls:
6 T uncooked wild rice (not a blend) cooked until tender to make 2 cups
1 heaping cup grated or finely chopped mushrooms
1/2 cup finely diced onion
6 T Greek yogurt
2 eggs
3/4 cup almond flour, bread crumbs, or a combination (1/2 c nut, 1/4 c bread)
1/4 t smoked paprika
1/4 t garlic powder
1/2 t salt
For the Gravy:
3 T butter
1/4 t garlic powder
3 T flour
1/2 cups veggie broth
1/2 cup Greek yogurt
2 T cream
salt and black pepper to taste
Preheat oven to 425 degrees F. Mix meatball ingredients together. Roll into balls (1-2 T ea.) and put ona cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Bake for 15-20 minutes or until firm when pressed.
Melt butter in a large skillet. Add garlic powder and flour. Bubble for a minute or two, then slowly whisk in broth. Once thickened, add the Greek yogurt and the cream. Add salt and pepper to taste.
Serve with egg noodles or mashed potatoes and lingonberry jam on the side.
Adapted from: https://pinchofyum.com/vegetarian-swedish-meatballs
