For the meatballs:

1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. Add the mushrooms to a food processor pulse until they are finely diced but not blended.
3. Empty them into a large bowl along with black beans, lentils, and onion. With your hands, mash the lentils and black beans until they are no longer whole and form a dough.
4. Add the tomato paste, Worcestershire, parmesan, Italian seasoning, flaxseed meal, almond flour, cassava flour, garlic powder, salt, and pepper.
5. Using a spoon, stir to combine.
6. Spoon a heaping tablespoon of the meatball mixture and gently roll between your hands to form a ball. Place onto your prepared baking sheet and repeat.
7. Bake for 30 minutes, flip them and then bake an additional 10 minutes.

For the sauce:

1. While the meatballs are in the oven, add the olive oil and mushrooms. Sauté until they are golden brown, for about 5-10 minutes.
2. Add the coconut butter and quickly after whisk in the flour and vegetable broth.**NOTE: coconut butter browns very quickly so have your flour and broth pre-measured.
3. Add in the plant milk, coconut cream, dijon, jelly, salt, pepper, garlic powder, and onion powder.
4. Increase the heat to high, whisking frequently until it starts to bubble and thicken, then turn the heat down to low. Let the gravy simmer until your meatballs are ready.

Assemble:

Remove the meatballs from the oven and add to the skillet with the sauce, gently toss to coat with the gravy. Serve the Swedish meatballs over mashed potatoes or noodles with extra gravy. Garnish with fresh microgreens and parsley if desired.