Swedish 'Meatballs'
Enjoy the ultimate comfort food, completely plant-based! These tender vegan 'meatballs' are smothered in a rich, savory cream sauce, perfectly mimicking the classic Swedish dish. Ideal for a cozy dinner any night of the week.
For 4 servings
Prepare the 'Meatball' Mixture
- In a large mixing bowl, add the plant-based ground meat, grated onion, minced garlic, panko breadcrumbs, oat milk, allspice, nutmeg, salt, and black pepper.
- Using your hands, gently mix all the ingredients until they are just combined. Avoid overworking the mixture to keep the 'meatballs' tender.
Shape and Chill the 'Meatballs'
- Scoop and roll the mixture into uniform balls, approximately 1.5 inches in diameter. This should yield about 20 'meatballs'.
- Place the formed 'meatballs' on a plate or baking sheet. For best results, chill them in the refrigerator for at least 15-20 minutes. This helps them firm up and hold their shape during cooking.
Pan-Fry the 'Meatballs'
- Heat the vegetable oil in a large, non-stick skillet over medium-high heat.
- Carefully place the chilled 'meatballs' in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 5-7 minutes, turning them occasionally, until they are evenly browned and cooked through.
- Once cooked, remove the 'meatballs' from the skillet and set them aside on a clean plate.
Create the Creamy Gravy
- In the same skillet, reduce the heat to medium. Add the vegan butter and allow it to melt, scraping up any flavorful browned bits (fond) from the bottom of the pan.
- Whisk in the all-purpose flour to create a paste (roux). Cook for about 1 minute, stirring constantly, until it smells slightly nutty.
- Slowly and gradually pour in the vegetable broth while whisking continuously to ensure a smooth, lump-free gravy. Bring the mixture to a gentle simmer.
- Stir in the full-fat coconut milk, soy sauce, and Dijon mustard. Continue to simmer for 3-5 minutes, allowing the gravy to thicken. Taste and adjust seasoning with more salt and pepper if needed.
Combine and Serve
- Return the cooked 'meatballs' to the skillet, submerging them in the creamy gravy.
- Gently stir to coat all the 'meatballs' and let them simmer in the sauce for 2-3 minutes to heat through.
- Garnish with freshly chopped parsley and serve immediately with your favorite sides.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, avoid overworking the plant-based meat mixture when combining ingredients.
- 2Chilling the 'meatballs' before frying is highly recommended as it helps them hold their shape beautifully.
- 3To ensure a lump-free gravy, add the vegetable broth very slowly at first while whisking constantly.
- 4Serve traditionally with creamy mashed potatoes, lingonberry jam, and quick-pickled cucumbers.
- 5For a richer flavor, use a high-quality, flavorful vegetable broth.
- 6You can make the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking.
Adapt it for your goals.
Gluten-Free
Use gluten-free panko breadcrumbs and a gluten-free all-purpose flour blend for the gravy. Substitute soy sauce with tamari or coconut aminos.
Nut FreeNut-Free
This recipe is naturally nut-free, but always double-check the labels on your plant-based meat and vegan butter to ensure they don't contain nuts.
Herbaceous TwistHerbaceous Twist
Add 1 tablespoon of finely chopped fresh dill to the gravy along with the parsley for a fresh, aromatic flavor.
Baked MethodBaked Method
For a lower-fat option, bake the meatballs on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, or until browned and cooked through. Then, add them to the separately prepared gravy.
Why this is on our healthy list.
Plant-Powered Protein
This dish provides a substantial amount of protein from plant-based sources, which is essential for muscle repair, immune function, and overall satiety.
Cholesterol-Free Comfort
By using entirely plant-based ingredients, this recipe is completely free of dietary cholesterol, making it a heart-friendlier version of the classic comfort food.
Rich in B Vitamins
Many commercial plant-based meats are fortified with essential B vitamins, including B12, which is crucial for nerve function and energy production and is not typically found in plant foods.
Frequently asked questions
One serving of Vegan Swedish 'Meatballs' (approximately 5 meatballs with gravy) contains around 450-550 calories, depending on the specific brands of plant-based meat and coconut milk used.