Vegan Swedish Meatballs Recipe
Juicy vegan meatballs swimming in rich, peppery gravy sooo good you’ll send a Terminator back in time to tell your past self to make them sooner. Serve with mashed potatoes and try not to lose your mind halfway through the plate.
Servings: 20 Meatballs
Calories: 62kcal
Cost: $12
Ingredients
- 1 tablespoon olive oil for greasing the pan
- ½ cup onion minced
- 1 tablespoon garlic minced
- 1 lb. Vegan ground beef Beyond Meat, Impossible, etc.
- 1 teaspoon thyme
- ½ teaspoon allspice
- ½ teaspoon black pepper
- 2 teaspoons mushroom powder
- ½ teaspoon crushed red pepper flakes
- 4 teaspoons miso paste
- ¼ cup parsley minced
- 2 teaspoons dijon mustard
- ½ cup panko breadcrumbs
- 4 teaspoons olive oil
For the Gravy:
- 5 tablespoons vegan butter
- ¼ cup all-purpose flour
- ½ teaspoon nutmeg
- 1 teaspoon oregano
- ¼ teaspoon black pepper
- 1 cup unsweetened plant-based milk
- 2 cups unsalted vegetable stock
- 3 tablespoons tamari or other soy sauce of your preference
Optional Garnishes:
- Chopped parsley
- Minced chives
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil. In a mixing bowl, combine the onions, garlic, vegan mince, thyme, allspice, black pepper, mushroom powder, crushed red pepper flakes, miso paste, parsley, dijon mustard, and panko breadcrumbs. Mix until the ingredients are evenly mixed and the meat is firmer feeling from the breadcrumbs binding it.
- Form the mixture into meatballs roughly 1 ½ inches (4 cm) in diameter and arrange them evenly on the prepared baking sheet. Drizzle lightly with the remaining olive oil, and roll the balls around the tray so that they are coated all over.
- Bake for 18 minutes, turning once halfway through, until firm and browned all around.
- While the meatballs bake, prepare the gravy. Melt the vegan butter in a saucepan over medium heat. After 90 seconds, when the butter is hot and bubbling, add the flour and whisk continuously for 2 minutes to create a roux.
- Add the nutmeg, oregano, and black pepper, whisking briefly to combine.
- Gradually pour in the plant-based milk while whisking, then add the vegetable stock and tamari. Continue whisking for 5–6 minutes until the sauce thickens and becomes smooth.
- Add the baked meatballs to the pan with the gravy. Spoon the sauce over them and simmer for 5 minutes over low heat until evenly coated and heated through.
- Garnish with parsley and minced chives to serve.
Notes
🏀 Eye “Ball” the consistency:
Not all vegan meat acts the same, so don’t drown your mix. If it’s lookin’ too soggy, start with less liquid and test-roll one ball first. Too wet? Knead in a little panko or flour until it holds together. You want meatballs, not mushballs.
🌀You Spin My Pan Right ‘Round:
Ovens love to play favorites with heat distribution, so halfway through baking, give that tray a twirl. It keeps the heat even and every meatball bronzed instead of giving you a batch of half-tanned ballers.
🥣 Grave Anatomy:
If your sauce thickens up too much, loosen it with a splash of stock or milk. Too thin? A tiny slurry of flour or cornstarch will help you get it where you want it to be.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 242mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.5mg