Norwegian Meatballs with Gravy 💙 VEGAN FAMILY RECIPES Ep. 1

[@sherriepiechowski4556]

Have you ever heard of Klube? The broth is from a ham bone and then it is a potato and flour patty that you drop by spoonfuls into the boiling broth. Removing the patty and discarding the broth we would then slice the patty when cool enough to handle, then fry slices and serve with butter, honey and salt. Some people would just eat the potato dumpling looking piece but I preferred the fried version. Love the Norwegian meatballs and gravy, I too grew up eating them with mashed potatoes and peas on the side. The visual of that plate was Soooo satisfying! Thanks for sharing- I will be trying to make them.

[@nancyfitzgerald2706]

I loved every minute of this video! You are such a natural teacher Nicole - thank you! Can't wait to try this recipe as your recipes never fail :)

[@consciousconsumption1163]

I love how blessedly sensitive you are. Food is symbolic of our ancestors and being able to eat those dishes without nearly as much harm is the pinnacle of connection to my family.

[@madebym5359]

I am sooo excited for this series. This is also so intelligent on your part to take advantage of your education in veganisim and food science, and make it applicable, possible, and nostalgic across all cultures and traditions. I am sure you will be motivating people to see the limitlessness of today's lifestyles and the availability and ease of veganisim, whilst also bringing in people from all backgrounds to the lifestyle. Thank you Nicole and can't wait to see more of this series.

[@NikkiVegan]

This comment was everything 🥰🥰 Thank you so much for saying that! It really means a lot that you see all of the different threads that I’m trying to weave together. I’m having the best time working on this series! Can’t wait to share more episodes in the future! ❤️❤️

[@jilldigwood4328]

Loved this video Nikki, looking forward to seeing what you make in the series. It's so true food has so many memories for us as children and brings back such lovely times with loved ones. ❤️

[@mackadoo65]

Thank you for doing this. Looking forward to the recipes. My mom and grandmother made these all the time. Will be nice to have a vegan version.

[@michaelwiddis5997]

This is such an excellent video Nikki and it is so sweet that you shared fond memories of your grandmother. It is also wonderful that you want to respect and hold on to your Norwegian heritage!

[@marystestkitchen]

I love this new format!! Food is so much more than just taste and sustenance

[@kelseymark7929]

I'm so excited for this series!!! Food can be such an emotional thing, especially when it brings back childhood memories. ❤️

[@krisharrison9219]

I love this idea! My family is German so I cannot wait for you to do German food! Thank you for all your hard work!

[@jillt.3195]

Wow! I learned so much from this video. Using a blender to mix the plant beef was mind blowing to me. It makes so much sense now. I also noticed how gentle you are with forming the oval shapes to maintain that moisture and not compact things too much. I loved how you explained the potato/cornstarch versus the breadcrumb information. As well as using a neutral oil instead of vegan butter when cooking the plant beef. And then, making the simple gravy and how and why you cooked down the flour with the veggie beef broth to get a darkened flavorful gravy! Thank you for making an informational yet fun and friendly video. This recipe reminded me so much of the swedish meatballs my mom used to make when growing up! And now I understand why the sauce is lighter in color for that recipe. I'm so excited for this series. You truly are my favorite vegan food creator because you truly test your recipes and learn about the food science before making your videos. Thanks so much!

[@mariannewaszak8253]

Hi Nicole I think this will be a great series !!!!

[@idinabwaylvr]

I really appreciate how educational your videos are!! Thank you!

[@Scf60]

So excited for this series! Truth be told, I’m excited anytime you post a video. 😊😊😊

[@davidthescottishvegan]

Same here!

[@IyeBako]

You finally did it Nikki! I’ve only been waiting 5 years. 😅 Congrats this looks delicious. I’m gonna make it.

[@lilsportie06]

This is such a beautiful video! I am of Norwegian heritage, but the only Norwegian food that really gets much attention around here is lefse. Can't wait to make this. Keep sharing more Norwegian recipes! Looking forward to the other family recipes you highlight in this series too!

[@sonialandry1039]

I’m only 2 minutes in and I am already in love with this new series 💝

[@goodaskale]

Cozy video, cozy recipe, cozy vibes! Love everything about this video.

[@NikkiVegan]

Aw thank you! This video is so special to me...really came from my heart so I'm glad you liked it! 😊😊

[@tischanseltzer9993]

I love your videos so much! Definitely put a smile on my face when they come out each week!

[@loispatrick2594]

I use quick cook oats in things like the meatballs to hold in the moisture. I've been doing this for years and it works great.

[@KP-us5pq]

Omg I’m so excited for this series! Loved the first episode I’m making these today!

[@jennifers2555]

A note about binders: considering the era, and what was pretty much available in everyone's pantry as well as what I've found in my own family recipes, crushed saltine crackers were often used for this purpose as well!

[@simrankaur_96]

I'm so glad you've started this series! I am so so so excited to see it unfold - also your food science is incredible!

[@melissamorello1700]

Love this series! Thank you for sharing your family’s meatball recipe. Could you try to veganize chicken Parmesan?

[@alreemVacation]

wowwww this is going to be a good series!

[@SamyBgs]

Will definitely try this! What a nice recipe. Thanks for the video!!! x

[@lyndajane9870]

Oh those look so good. I am so excited for the rest of this series !!

[@IsidoraSage]

I've been waiting for this recipe and I'm looking forward to the rest of the series. It was my fathers mother who taught me how to cook as a very little girl. All of her recipes were by feel, taste and smell. No measurements! I have made a lot of my grandmothers middle eastern food vegan. I learned to cook indian food because the indian food I bought was too spicy. I'm really looking forward to some new foods from other cultures.

[@yvettev.1299]

This was the best! Thanks for sharing and educating.👏🏽

[@beeheart6529]

I learned so much!! Thanks for the chickpea flour recommendation. There’s so much info, I’ll have to watch this video twice.

[@emilylarson1603]

So so so excited for this series! I wanted to let people know too that Lingonberry sauce can also be found at World Market!

[@lynnwalker]

This looks like it turned out amazing!! Can't wait to try. Loving this new series =)

[@NikkiVegan]

Thanks Lynn! I’m so glad you liked it 🤗🤗

[@gustavogomez3286]

looks so tasty, I want to try this recipe.. Very excited about this series

[@natalielongmire2846]

Half of my family is Argentinian, and they are meat and potato people. I've worked with my mom to adapt our family-recipe for classic beef empanadas, and it makes me feel so much closer to my family and culture to bring that piece of my history in to veganism with me!

[@caramelushca]

Can't wait to see more in this series. These sound very similar to Romanian-style meatballs. From what I remember, the only other ingredients my mom adds are garlic, fresh parsley, and I think paprika (not smoked, just regular). Loved the in-depth explanations, as usual! ❤

[@hoon75]

I'm sooooo excited for this series!!! You put so much thought and love into this recipe, and it really shows! :)

[@lili10180]

I love this idea Nicole! Thank you for sharing something so close to your heart. I feel the same way about the legacy of traditional dishes, and I can’t wait to cook this precious family dish ✨✨

[@candacetoms4927]

I. LOVE. THIS. SO. MUCH! 👏 I’m making these meatballs this week. We are expecting rain and that whole meal is perfect for cold, wet weather. I can’t wait to see the recipes you veganize for everyone. What a special series 💕

[@saraatppkdotpt8140]

Awesome video as always 😊 loved this recipe ☺️

[@jenniferk1941]

Ohhh, so cute Nikki-LOVE this series:))) Jenxoxoxo! 😁💚❤

[@amarab4404]

I really love this idea. And I’m glad you got to try something that’s dear to your heart!!! It look so delicious!!

[@NikkiVegan]

Aw thank you! I'm so happy to hear that! 😊 This video came straight from my heart

[@msprairierd]

This recipe/dish looks delicious,, can’t wait to try,, look forward to more in this series

[@trumpwon8972]

Fantastic video! Great explanations! Can’t wait to try this!

[@pamspicer97]

This looks so so good!!! Comfort food!! My family history is from Norway so maybe that is why I’m drawn to this type of food! Can’t wait to give this a try! Tfs

[@taylorthrasher866]

Love this series already such a great idea! :) ❤️

[@realitymuzic357]

“Did that make sense?” Haha that smile. But, yes, it did. You explain things rather well, thanks so much for what you do.

[@NikkiVegan]

Aw thank you! I’m so so glad 🙂🥰❤️

[@straightedgeveganbel2453]

Happy Sunday Nicole!

[@traceykaminski7874]

Can't wait to see this series!!!💜💜💜

[@Pinupred21]

Thank you for sharing your family recipe!!

[@roughleyme]

This is such a fun series, I love it!!! I would love to see my mom’s carne guisada (not to be confused with carne asada) recipe veganized. Oh how I miss it!! Btw, something I learned about cooking with butter and even vegan butter is to use it use it along with an oil that has a high smoke point like avocado that way you get the flavor of the butter without burning it. Anyway, I’m already very excited to see the next video in this series. Thanks Nikki!!!!! 😍

[@kimwick1186]

This sounds amazing! I will have to try this out.

[@e.458]

Mushroom broth is also great.

[@meghanndean7169]

This came at a perfect time! I have been wanting to make my grandmother's meat cake recipe and it's so similar to this one. It was always a family favorite and my kids and husband used to love it. Going to try tonight! Thank you so much!

[@tonyahartmann9792]

What a wonderful idea. I love this! I love seeing meals from different cultures that I can try and make it home. Thank you Nikki!

[@sandyhossman7771]

Going to try these recipes, looks so yummy

[@debrawilson333]

Bob Red Mills does have potato starch. I saw the original recipe called for it but wondering if it makes a difference?

[@anne-catherinedenies2644]

This looks amazing 🥰! Can't wait to give it a try!

[@giselle2222]

Beautifully done! I'm one of those people who had no problem giving up meat as I never liked it my entire life. I may give this a try though as I love anything with gravy on it. Suggestion: many of your videos have tasty sauce recipes in them. Wondering it you'd consider making one video that lists all your sauces. With much vegan cooking, its usually the sauce that gives it the flavor and "comfort food feeling".

[@VirginiaFeuRosa]

Love it! Thanks so much for sharing something so dear to your heart with us!! ☺️🙏🏼

[@NikkiVegan]

Aw thank you Virginia! It really is a pleasure to share ☺️ I’m so glad you liked it

[@CaliFLGAGirl]

LOVE this video Nikki!! Looks so good.

[@thepaperbackwriter9763]

This video made me tear up. It was excellent, Nikki!

[@melrox8809]

These Norwegian "meatballs" look so good. I think son's would like this. My younger son likes impossible burgers. I think I'm going to try this. I think I'm also going to make my mom's meat loaf with impossible for my boys.

[@beeheart6529]

My husband has given up red meat and misses Swedish meatballs. I think he will love this Norwegian recipe better!

[@beeheart6529]

Wow great tips! Especially using a mixer!

[@charlenewagoner9523]

Looks so good!! Gotta try this!!

[@paramountworld01]

Happy Sunday, Nichole! I’m feeling a little better, but this month has been pretty terrible for me, and I’m still trying to recover from what’s been going on with my life lately. I’m really hoping next month is a better month for me, because we’ve got the super bowl coming, Valentine’s Day is on the way, and I’m very excited for the movie “Uncharted” which is coming out that month. I’m hoping for the better. :)

[@jenniferomahony577]

Loving the science of cooking alongside the recipe, so interesting! I'll be cooking this for my non-vegan family for sure 😋

[@CreGoneVegan]

They look delicious and super easy to make! Great video!

[@christincavanaugh2357]

I’m so hungry right now 😂 I can’t wait to try this!!! 🥰

[@stephanieklinakis2898]

Looks amazing! Thank you

[@Kim-sb7lp]

What a wonderful idea for a series! My eyes were watering as my mother would make Swedish Meatballs every Christmas Eve. I gradually transitioned to vegan after she died. I do have her recipe, and with the tips you provided I could try to veganize it. I have struggled to keep up the family traditions when entertaining for the Holidays as my Dad and siblings are not vegan. It has not been challenging. Thank you!!❤

[@suga1885]

Thank you for sharing, I’m looking forward to trying this out. Is there a way for you to veganize this without using faux meat? I’d like to try it both ways.

[@pennyadkins7604]

Love this video

[@alexmcginness8859]

Love the food science break down and how you described your process! So so cool! How do I reach out about a recipe? Would love to see you try your hand at making a vegan gumbo.

[@alexmcginness8859]

Oh lol, you said how at the end of the video. I’ll be reaching out. 😇🙌🏼

[@loristory83]

Nikki- I loved this video, thanks for sharing your family recipe! Your grandmother would be proud ❤️ I had a good laugh about the word Worcestershire, I’m sure I say it wrong and I even try and avoid saying it and it’s also hard to spell! Anyways, I want to try the meatballs, the whole meal looked yummy! ❤️

[@davidthescottishvegan]

Another fantastic video Nicole and the meatballs look yummy 😋 and the food science is interesting ( I am a bit of a science nerd). Love 🥰 the video and love 💕Nicole.

[@tinah2313]

🤗. Great video. I will be making this for sure. Thank you ❣️

[@cherhonda]

Looks absolutely yummy😋 Definitely making this recipe become a reality this week🥳

[@kellydenmeade2504]

This is an amazing series.! You made me cry. Food is connection across all lands. At Easter time my mother would always make popovers. I have messed around over the years using aquafava and they are okay. Mainly I think because I am always the cook and I eat them not right out of the overn. Maybe you can create the best one! Thank you for this receipe! I can't wait to make it.

[@raeraesma]

I loved your video! I’m Swedish, and we had Swedish meatballs all the time when I was growing up. I can’t wait to try your recipe!!! It is different then mine, but it sounds delicious. I’d be happy to send you my family recipe if you’re interested, but you might already have a version. Thank you so much for sharing. I loved hearing the food science too. 😊

[@michelebridge1126]

Such a lovely video Nikki, and teaching us some food mechanics. Your dish looked and sounded so comforting.👏👌💕 I’m curious, did you speak Norwegian at home? Are you fluent in your heritage language? Such a wonderful thing to speak another language I feel 😊

[@thorsepils]

I was looking forward to be deeply offended by something in this video, but you nailed it. You have my Norwegian Seal of Approval. I make vegan brown gravy for my kids all the time, they can't get enough of it. It works with anything from tofu to fake chicken. Great job!

[@e.458]

Try Alba oil, it's a special version of canola oil that has a subtle buttery flavour

[@samanthab5006]

I really like the idea of this series and enjoyed the video. I don't like fake meat that much but I look forward to trying this with soy curls though. Also, Oceans Halo makes a carton of vegan beef broth that I really like.

[@rachelshulman111]

I love this idea. Could you try veganizing matzo ball soup? I think it could possibly work with a flax egg.

[@pamelajoy3495]

I'm definitely going to make this! I veganized Yulekaka a few Christmases ago. I was quite happy with the outcome. My mother used to make a dish called, Chili Hot Pot. It was gross in that it was made with spam, but the sauce was good. It had green olives and wide egg noodles. If you can find that and recreate it, that would be excellent. Ps... It's from the '70s

[@kateswelstad7281]

This looks like my kind of meal. 😍

[@fatmaahmed750]

Looks delicious 🤤

[@phillippinter7518]

Can you do one on Norwegian dishes that just happen to be vegan? Grains, vegetable dishes, soups, porridges, pastas, mains, sides?

[@nicolemary8010]

Omg! That looks so delicious, I'm gonna give it a try! 😍🔥🔥

[@paramountworld01]

Btw, Question #2 - what are your motives for next month?

[@ruthhorndasch5244]

I really enjoyed your video😍 I’m hoping to make this dish for my non vegan husband 🌱

[@juliasmessaert8840]

In my agroecology class, we had a name for that feeling you associate with certain foods. The name is "food ghosts." It has to do with those "ghosts," like your grandmother, that are associated with those foods that give you a good, cozy feeling. Today a lot of what we eat does not have food ghosts associated with them because they're highly processed and mainly packaged foods. I think this is why many people have such an unhealthy relationship with food (not excluding myself, at all!). I think it is awesome what you are doing with traditionally non vegan recipes, and turning them into vegan recipes so we don't lose those "ghosts!" Culture is very important, and I've learned that people may not want to go vegan because of the thought of losing their food ghosts (whether they know it or not) which I think is a very reasonable thought for some people, especially with indigenous ways of living and the customs associated with those ways of living.

[@omgayoso]

YEEEEESSSSS VERY WELL DONE

[@BushnellEntertainmnt]

hi nikki we grew up on cornbeef and cabbage! how do you think I can veganise it?

[@NikkiVegan]

I used to love that too! That's a good idea! I'll give it a try 😊😊 Thanks for the suggestion

[@nsmellowyellow1]

Hope you pick up on this series again! 😊

[@susansegal1808]

Cornstarch is also great to make gravy. I like it better than flour.

[@Burnie_Angel]

A lot of grannys used bread crumbs because, they had a slice of stale bread to use up and it meant not buying another product when money was tight

[@L1ttlef0ot]

Your email didn’t appear in the video at the end💔

[@beeheart6529]

Yes I laughed 👍🏼😊