Name: Vegan Swedish Meatballs Recipe
Ingredients: 2 cloves garlic, minced: Garlic is the aromatic backbone of our meatballs, adding a pungent and savory depth that perfectly complements the other spices. Freshly minced garlic is always best for the most vibrant flavor.; 1/3 cup unsweetened soy milk (or other plant milk): Plant milk serves a crucial role in keeping the meatballs moist and tender. Soy milk is recommended for its neutral flavor and slightly higher protein content, which helps bind the meatballs together. However, other unsweetened plant milks like almond, oat, or cashew milk will also work well.; 1/4 cup panko breadcrumbs: Panko breadcrumbs are the secret to achieving a light and airy texture in our vegan meatballs. Their larger, coarser flakes absorb moisture beautifully and create a tender crumb. If you don’t have panko, regular breadcrumbs can be used, but panko will yield the best results. Make sure to use plain, unseasoned panko.; 1 tablespoon ground flaxseeds: Flaxseeds are our vegan binder! When mixed with a little liquid, ground flaxseeds create a “flax egg,” which helps to hold the meatballs together without the need for eggs. They also add a boost of healthy omega-3 fatty acids and fiber.; 1/4 teaspoon ground allspice: Allspice is the quintessential Swedish meatball spice! It brings a warm, complex flavor that is both sweet and savory, reminiscent of cloves, cinnamon, and nutmeg. Don’t skip this – it’s key to that authentic Swedish meatball taste.; 1/4 teaspoon ground nutmeg: Nutmeg adds another layer of warmth and subtle sweetness that complements the allspice and enhances the overall flavor profile of the meatballs. A little goes a long way, so a quarter teaspoon is just the right amount.; 1/4 teaspoon ground black pepper: Black pepper provides a touch of spice and balances the sweetness of the other spices. Freshly ground black pepper is always preferred for its brighter, more pungent flavor.; 1/2 teaspoon salt: Salt is essential for bringing out the flavors of all the ingredients and seasoning the meatballs perfectly. We recommend using kosher salt or sea salt for the best taste. Adjust to your preference.; 16 ounces vegan ground beef (Beyond or Impossible): The star of our meatballs! Vegan ground beef, like Beyond Meat or Impossible Burger, provides the meaty texture and protein base for our recipe. These brands are specifically designed to mimic the taste and texture of ground beef, making them ideal for vegan meatballs. Ensure it’s thawed if frozen before starting.; 2 tablespoons olive oil: Olive oil is used for browning the meatballs. It adds a subtle fruity flavor and helps create a beautiful golden-brown crust. You can also use other cooking oils with a high smoke point, such as avocado oil or canola oil.; 4 tablespoons vegan butter: Vegan butter is the base for our rich and creamy gravy. It adds flavor and richness that is crucial for a classic Swedish meatball gravy. Choose a high-quality vegan butter that melts well and has a good flavor. Brands like Miyoko’s Kitchen or Melt Organic are excellent choices.; 4 tablespoons all-purpose flour: Flour is the thickening agent for our gravy. It creates a roux when cooked with vegan butter, which then thickens the vegetable broth into a luscious, creamy sauce. All-purpose flour works perfectly for this recipe. For a gluten-free option, see the FAQ section.; 2 cups vegetable broth (I used ‘no chicken’ broth): Vegetable broth forms the liquid base of our gravy and adds savory depth. Using a “no chicken” broth enhances the savory notes and brings a richer flavor that mimics traditional Swedish meatball gravy. Regular vegetable broth will also work well. Opt for low-sodium broth to control the saltiness of the gravy.; 1/2 cup vegan cream, unsweetened*: Vegan cream is what takes our gravy from good to extraordinary! It adds incredible richness and creaminess, creating that signature velvety texture. Unsweetened vegan cream is important to avoid adding unwanted sweetness to the gravy. Look for brands like Oatly, Silk, or Kite Hill. *Note: If you can’t find vegan cream, full-fat coconut milk (from a can, refrigerated and only using the thick cream at the top) can be used as a substitute, but it will impart a slight coconut flavor. You can also use unsweetened cashew cream for a neutral flavor.*; 1 tablespoon vegan Worcestershire sauce: Worcestershire sauce adds a depth of umami and savory complexity to the gravy, mimicking the traditional flavor profile. Make sure to use vegan Worcestershire sauce, as traditional versions contain anchovies. Brands like Annie’s and The Wizard’s are vegan.; 1 teaspoon Dijon mustard: Dijon mustard adds a subtle tang and sharpness that balances the richness of the gravy and enhances the overall flavor. It’s a key ingredient for that authentic Swedish meatball gravy taste.; Salt and pepper, to taste: Seasoning is crucial for a flavorful gravy! Salt and pepper are added to taste to perfect the balance of flavors. Start with a pinch of each and adjust as needed, tasting as you go.; Vegan Mashed Potatoes OR 12 ounces cooked pasta: These are classic and delicious serving options for Swedish meatballs. Creamy vegan mashed potatoes perfectly complement the rich gravy and meatballs, while pasta provides a comforting and satisfying base. Choose your favorite type of pasta – egg noodles, fettuccine, or even penne work well.

Ingredients

Scale

Meatballs:

2 cloves garlic, minced: Garlic is the aromatic backbone of our meatballs, adding a pungent and savory depth that perfectly complements the other spices. Freshly minced garlic is always best for the most vibrant flavor.

1/3 cup unsweetened soy milk (or other plant milk): Plant milk serves a crucial role in keeping the meatballs moist and tender. Soy milk is recommended for its neutral flavor and slightly higher protein content, which helps bind the meatballs together. However, other unsweetened plant milks like almond, oat, or cashew milk will also work well.

1/4 cup panko breadcrumbs: Panko breadcrumbs are the secret to achieving a light and airy texture in our vegan meatballs. Their larger, coarser flakes absorb moisture beautifully and create a tender crumb. If you don’t have panko, regular breadcrumbs can be used, but panko will yield the best results. Make sure to use plain, unseasoned panko.

1 tablespoon ground flaxseeds: Flaxseeds are our vegan binder! When mixed with a little liquid, ground flaxseeds create a “flax egg,” which helps to hold the meatballs together without the need for eggs. They also add a boost of healthy omega-3 fatty acids and fiber.

1/4 teaspoon ground allspice: Allspice is the quintessential Swedish meatball spice! It brings a warm, complex flavor that is both sweet and savory, reminiscent of cloves, cinnamon, and nutmeg. Don’t skip this – it’s key to that authentic Swedish meatball taste.

1/4 teaspoon ground nutmeg: Nutmeg adds another layer of warmth and subtle sweetness that complements the allspice and enhances the overall flavor profile of the meatballs. A little goes a long way, so a quarter teaspoon is just the right amount.

1/4 teaspoon ground black pepper: Black pepper provides a touch of spice and balances the sweetness of the other spices. Freshly ground black pepper is always preferred for its brighter, more pungent flavor.

1/2 teaspoon salt: Salt is essential for bringing out the flavors of all the ingredients and seasoning the meatballs perfectly. We recommend using kosher salt or sea salt for the best taste. Adjust to your preference.

16 ounces vegan ground beef (Beyond or Impossible): The star of our meatballs! Vegan ground beef, like Beyond Meat or Impossible Burger, provides the meaty texture and protein base for our recipe. These brands are specifically designed to mimic the taste and texture of ground beef, making them ideal for vegan meatballs. Ensure it’s thawed if frozen before starting.

2 tablespoons olive oil: Olive oil is used for browning the meatballs. It adds a subtle fruity flavor and helps create a beautiful golden-brown crust. You can also use other cooking oils with a high smoke point, such as avocado oil or canola oil.

Gravy:

4 tablespoons vegan butter: Vegan butter is the base for our rich and creamy gravy. It adds flavor and richness that is crucial for a classic Swedish meatball gravy. Choose a high-quality vegan butter that melts well and has a good flavor. Brands like Miyoko’s Kitchen or Melt Organic are excellent choices.

4 tablespoons all-purpose flour: Flour is the thickening agent for our gravy. It creates a roux when cooked with vegan butter, which then thickens the vegetable broth into a luscious, creamy sauce. All-purpose flour works perfectly for this recipe. For a gluten-free option, see the FAQ section.

2 cups vegetable broth (I used ‘no chicken’ broth): Vegetable broth forms the liquid base of our gravy and adds savory depth. Using a “no chicken” broth enhances the savory notes and brings a richer flavor that mimics traditional Swedish meatball gravy. Regular vegetable broth will also work well. Opt for low-sodium broth to control the saltiness of the gravy.

1/2 cup vegan cream, unsweetened*: Vegan cream is what takes our gravy from good to extraordinary! It adds incredible richness and creaminess, creating that signature velvety texture. Unsweetened vegan cream is important to avoid adding unwanted sweetness to the gravy. Look for brands like Oatly, Silk, or Kite Hill. *Note: If you can’t find vegan cream, full-fat coconut milk (from a can, refrigerated and only using the thick cream at the top) can be used as a substitute, but it will impart a slight coconut flavor. You can also use unsweetened cashew cream for a neutral flavor.*

1 tablespoon vegan Worcestershire sauce: Worcestershire sauce adds a depth of umami and savory complexity to the gravy, mimicking the traditional flavor profile. Make sure to use vegan Worcestershire sauce, as traditional versions contain anchovies. Brands like Annie’s and The Wizard’s are vegan.

1 teaspoon Dijon mustard: Dijon mustard adds a subtle tang and sharpness that balances the richness of the gravy and enhances the overall flavor. It’s a key ingredient for that authentic Swedish meatball gravy taste.

Salt and pepper, to taste: Seasoning is crucial for a flavorful gravy! Salt and pepper are added to taste to perfect the balance of flavors. Start with a pinch of each and adjust as needed, tasting as you go.

For Serving:

Vegan Mashed Potatoes OR 12 ounces cooked pasta: These are classic and delicious serving options for Swedish meatballs. Creamy vegan mashed potatoes perfectly complement the rich gravy and meatballs, while pasta provides a comforting and satisfying base. Choose your favorite type of pasta – egg noodles, fettuccine, or even penne work well.

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Instructions

Mix the Meatball Ingredients: In a large bowl, combine the minced garlic, unsweetened soy milk, panko breadcrumbs, ground flaxseeds, ground allspice, ground nutmeg, ground black pepper, and salt. Mix everything together with a large spoon or your hands until well combined. Ensure the spices and flaxseeds are evenly distributed throughout the mixture.

Incorporate the Vegan Ground Beef: Add the vegan ground beef (Beyond or Impossible) to the bowl with the breadcrumb mixture. Gently mix with your hands or a spoon until just combined. Be careful not to overmix, as this can make the meatballs tough. You want the mixture to be cohesive but still tender.

Roll the Meatballs: Using a tablespoon or a 1 1/2 tablespoon cookie scoop, portion out the meatball mixture and roll it into balls. Aim for approximately 1 1/2 tablespoon sized meatballs for even cooking. Place the rolled meatballs on a plate or baking sheet lined with parchment paper to prevent sticking.

Heat the Olive Oil: Place a large skillet (preferably cast iron or stainless steel for even heat distribution) over medium heat. Add 2 tablespoons of olive oil to the skillet and let it heat up until shimmering. This indicates the oil is hot enough for browning.

Brown the Meatballs in Batches: Carefully place the meatballs in the hot skillet in batches, being careful not to overcrowd the pan. Overcrowding will steam the meatballs instead of browning them. Work in 2-3 batches if needed.

Cook the Meatballs: Brown the meatballs on all sides, cooking for about 1 minute per side. Use a spoon or fork to gently rotate them to ensure even browning on all sides. The goal is to get a nice golden-brown crust on the outside, not to cook them through completely at this stage. If the pan becomes dry, add a little more olive oil as needed. If the meatballs start to brown too quickly or burn, lower the heat to medium-low.

Set Aside Cooked Meatballs: Once all the meatballs are browned, remove them from the skillet and set them aside on a plate. Leave any browned bits and oil in the pan – these will add flavor to the gravy.

Make the Gravy Base: In the same skillet you used for the meatballs (without cleaning it), melt the vegan butter over medium heat. Let the butter melt completely and begin to bubble slightly.

Create the Roux: Sprinkle the all-purpose flour into the melted vegan butter. Immediately stir with a whisk or spatula to combine the flour and butter into a smooth paste, known as a roux. Cook the roux for about 30 seconds, stirring constantly. This cooks out the raw flour taste and helps to thicken the gravy properly.

Add Vegetable Broth Gradually: Pour the vegetable broth into the pan a little bit at a time, whisking constantly after each addition to prevent lumps from forming. Start with about 1/4 cup of broth and whisk until smooth before adding more. Continue adding the broth in increments, whisking until smooth and creamy after each addition.

Stir in Cream, Worcestershire, and Mustard: Once all the vegetable broth is incorporated and the gravy is smooth, slowly stir in the vegan cream, vegan Worcestershire sauce, and Dijon mustard. Whisk everything together until well combined and the gravy is creamy and smooth.

Season the Gravy: Season the gravy with salt and pepper to taste. Start with a pinch of each and taste. Adjust seasoning as needed until the gravy is perfectly balanced to your liking. Remember that the meatballs will also add some salt to the overall dish.

Add Meatballs to Gravy: Gently add the browned meatballs back to the skillet with the gravy. Make sure the meatballs are mostly submerged in the gravy.

Simmer to Finish Cooking: Reduce the heat to low and simmer the meatballs in the gravy, uncovered, for 10 minutes. Stir occasionally to ensure the meatballs are evenly coated in the gravy and to prevent sticking. Simmering allows the meatballs to cook through completely and absorb the delicious gravy flavors.

Serve and Enjoy! After simmering for 10 minutes, the Vegan Swedish Meatballs are ready to serve! Serve them hot over vegan mashed potatoes or cooked pasta. Garnish with fresh parsley or chopped dill for a touch of freshness and visual appeal, if desired. Enjoy your comforting and flavorful vegan Swedish Meatball feast!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550