Make the meatballs: Heat oven to 375 degrees. Cook the rice and cool.

For the following step, remember to
- Make a smaller gluten-free batch w/o breadcrumbs or with gluten-free breadcrumbs (if Katie has them)
- Make a smaller lactose-free batch using non dairy yogurt instead of sour cream

Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled rice and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.

For the following step, remember to
- Make some gravy with gluten-free flour
- Make some lactose free gravy with oil instead of butter and dairy free yogurt instead of sour cream

Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper. Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs