2-2 1/2 pound bag store-bought frozen vegan meatballs (find some without fennel seed if possible). Ikea's HUVUDROLL Vegetable Balls are a great choice!
4 Tablespoons soy sauce or tamari
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger
3 teaspoons brown sugar
1/4 cup nutritional yeast
Salt & pepper, to taste
4 cups water
1 1/2 cups vegan sour cream
Lingonberry or cranberry jam for dipping (if desired)
Instructions:
Heat a drizzle of olive oil in a large skillet.
Add meatballs and cook on medium heat until browned on all sides (about 5 minutes).
Remove meatballs from pan and set aside.
Add all remaining ingredients except sour cream to skillet and mix well.
Add sour cream and whisk until fully combined and smooth.
Heat over medium-low heat until it starts to thicken (about 10 minutes).
Add meatballs and continue cooking until meatballs are heated through and sauce is desired thickness.
Serve over mashed potatoes or rice. To eat them the traditional Swedish way - dip meatballs in lingonberry or cranberry jam!
Nutrition Info Per Serving: Calories 664 Total Fat 44 g Cholesterol 0 mg Sodium 2,281 mg Potassium 234 mg Total Carbohydrate 41 g Dietary Fiber 6 g Sugars 6 g Protein 27 g