Swedish Veggie Meatballs

I absolutely love enjoying a warm filling meal after a long day in the winters. Since it gets dark very fast, this meal is something that could light up your evening. It is delicious and filling, and I hope you enjoy it!

Ingredients:

For the sauce:

1 1/2 pounds of veggie meatless meatballs (or meatballs of your choice)

2 tablespoons unsalted butter

2 tablespoons flour

1 ½ tablespoon soy sauce

2 cups veggie or chicken stock

3/4th cup heavy whipping cream

3/4th cups of raw cashew nuts 

1-2 pinches of ground nutmeg

Salt and pepper to taste

Chopped fresh parsley

For the pasta:

1 lb of pasta

2 tablespoons of butter

Salt and pepper

Parsley to garnish

Procedure:

In a separate bowl, soak cashews with half a cup of stock for 20 mins or so and set it aside. 

In a pan, heat the butter and as the butter melts, add flour slowly on medium heat. Stir the flour as you keep adding to the butter in the pan until it starts bubbling. Slowly add heavy cream and keep stirring to prevent the flour from sticking to the pan or clumping up. This is called rue (base for white sauce).  Start adding 1.5 cups of stock that was kept aside to the rue and keep stirring. You will see the sauce will start thickening up slowly. Meanwhile, make a paste of cashew with the stock it was soaking in. Add some more broth to make a liquid paste of the cashews and add to the sauce on the pan. Add soy sauce, salt, nutmeg to taste.  Add frozen veggie meatballs directly to the sauce. If you have turkey or beef meatballs, please see the instructions for cooking the meatballs on the packet before adding to the sauce you’ve prepared. Let it cook on the stovetop until the meatballs and cooked, soft and easy to cut with your spatula. Cook pasta as per the instructions on the packet. In a pan, heat up butter until it melts, add the pasta, salt and pepper and garnish with parsley. Enjoy this easy, warm Swedish meatball dish with a dash of lingonberry sauce on the side and some warm buttery pasta!