Name: Vegan Swedish Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Swedish
Ingredients: 2 cloves garlic, minced; 1/3 cup unsweetened soy milk or other plant milk; 1/4 cup panko breadcrumbs; 1 tablespoon ground flaxseeds; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground black pepper; 1/2 teaspoon salt; 16 ounces vegan ground beef (Beyond or Impossible); 2 tablespoons olive oil; 4 tablespoons vegan butter; 4 tablespoons all-purpose flour; 2 cups vegetable broth (no chicken broth recommended); 1/2 cup vegan cream, unsweetened; 1 tablespoon vegan Worcestershire sauce; 1 teaspoon Dijon mustard; Salt and pepper, to taste; Vegan mashed potatoes OR 12 ounces cooked pasta

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If you’re craving a comforting dish that brings together rich flavors and cozy vibes without any animal products, this Vegan Swedish Meatballs Recipe is going to be your new favorite. These tender, spiced vegan meatballs simmered in a creamy, velvety gravy capture the essence of classic Swedish comfort food, but with a plant-based twist that’s incredibly satisfying. They’re perfect for a family dinner or when you want to impress friends with a heartfelt homemade meal.

Ingredients You’ll Need

A white frying pan with a gold-colored handle holds twelve uncooked meatballs. The meatballs are arranged mostly in a loose circle with some inside the circle, evenly spaced out. They have a pink, raw look with a rough texture showing bits of white inside. Around the meatballs, there is light golden oil sizzling in the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list, because the ingredients here are straightforward yet essential for nailing that authentic taste and texture. Each component plays its role, from the fragrant spices giving the meatballs warmth to the creamy gravy that makes every bite luxurious and mouthwatering.

2 cloves garlic minced: Adds a fragrant depth that elevates the flavor.
1/3 cup unsweetened soy milk or other plant milk: Helps bind ingredients while keeping it creamy.
1/4 cup panko breadcrumbs: Gives the meatballs the perfect light and tender texture.
1 tablespoon ground flaxseeds: Works as an egg replacer and adds a subtle nuttiness.
1/4 teaspoon ground allspice: Brings a warm, earthy note that is signature to Swedish meatballs.
1/4 teaspoon ground nutmeg: Adds a sweet spice that balances the savory flavors.
1/4 teaspoon ground black pepper: Delivers just the right amount of kick.
1/2 teaspoon salt: Essential for seasoning and enhancing all the flavors.
16 ounces vegan ground beef (Beyond or Impossible): The heart of the meatballs, providing substance and meaty texture.
2 tablespoons olive oil: For frying to achieve that beautiful golden crust.
4 tablespoons vegan butter: Base for the gravy, helping it turn silky smooth.
4 tablespoons all-purpose flour: Thickens the gravy into a luscious sauce.
2 cups vegetable broth (I used ‘no chicken’ broth): Builds a savory foundation for the gravy.
1/2 cup vegan cream unsweetened: Adds richness to the sauce without overpowering it.
1 tablespoon vegan Worcestershire sauce: Brings umami and depth to the gravy.
1 teaspoon Dijon mustard: Gives a subtle tang that brightens the creamy sauce.
Salt and pepper, to taste: Final adjustments for perfect seasoning.
For serving: Vegan mashed potatoes or 12 ounces cooked pasta: Choose your favorite cozy base to soak up the delicious gravy.

How to Make Vegan Swedish Meatballs Recipe

Step 1: Mix the Meatball Ingredients

Start by combining the minced garlic, plant milk, panko breadcrumbs, ground flaxseeds, and spices in a large bowl. Then add the vegan ground beef and salt. Use a large spoon to mix everything thoroughly until the mixture is evenly combined and holds together nicely. This step is crucial because it ensures each meatball has the right texture and flavor balance.

Step 2: Roll the Meatballs

Using about 1 1/2 tablespoons of mixture per meatball, roll them between your palms into evenly sized balls. This helps them cook consistently and gives that classic meatball shape you expect. Having uniform meatballs makes the cooking process smoother and the presentation just right.

Step 3: Brown the Meatballs

Heat the olive oil in a large skillet over medium heat. Carefully place the meatballs in the pan without crowding them, and cook for approximately one minute on each side. Use a fork or spoon to gently turn them so each side gets a lovely golden crust. If the pan gets too dry or the heat feels too high, add a little more oil or turn down the temperature. Once browned, transfer the meatballs to a plate as you’ll finish cooking them in the gravy later.

Step 4: Make the Creamy Gravy

In the same skillet, melt the vegan butter over medium heat. As soon as it starts bubbling, sprinkle the flour into the pan and stir continuously for about 30 seconds to cook out the raw flour taste. Slowly whisk in the vegetable broth a bit at a time, making sure to keep the mixture smooth. Then add the vegan cream, Worcestershire sauce, and Dijon mustard. Whisk everything together until the gravy is thick, creamy, and perfectly blended. Season with salt and pepper to taste.

Step 5: Simmer Meatballs in Gravy

Return the browned meatballs to the skillet with the gravy. Let them simmer gently on low heat, uncovered, for about 10 minutes. This allows the meatballs to soak up the flavors and finish cooking all the way through. Stir occasionally so nothing sticks or burns. The result is tender, flavorful meatballs in a rich sauce that’s absolutely irresistible.

Step 6: Serve and Enjoy

Once the meatballs have finished simmering, serve them hot over vegan mashed potatoes or cooked pasta—whichever suits your mood. The creamy gravy will soak into your side perfectly, making each bite comforting and hearty.

How to Serve Vegan Swedish Meatballs Recipe

A gray metal pan with a shiny handle holds multiple light brown meatballs all covered in a smooth, thick, creamy pale yellow sauce that fills the pan nearly to the top. The sauce has small green pieces of chopped herbs sprinkled evenly over the surface, adding a fresh touch. A black-handled spoon rests inside the pan on the right side, partially submerged in the sauce. The pan sits on a white marbled surface, creating a clean, bright background that contrasts with the warm tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, sprinkle freshly chopped parsley or dill on top of the meatballs right before serving. A dusting of freshly ground black pepper adds a beautiful contrast and a subtle kick. These garnishes not only make the dish look inviting but also add a fresh, herbal note that brightens the rich flavors.

Side Dishes

The classic choice for serving these vegan Swedish meatballs is creamy mashed potatoes, which soak up every bit of that luscious gravy. But don’t stop there! They also pair wonderfully with buttered egg-free noodles, roasted vegetables, or a simple cucumber salad to balance the richness with a cool, crisp texture.

Creative Ways to Present

For a modern twist, turn this dish into a vegan meatball sub sandwich with crusty bread and tangy pickles. Or use the meatballs as a hearty protein topping for a creamy polenta base. The versatility of this Vegan Swedish Meatballs Recipe means you can get creative and enjoy it in many delicious ways beyond traditional plating.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for 3 to 4 days, letting you easily reheat and enjoy a quick meal the next day or two without sacrificing flavor or texture.

Freezing

Vegan Swedish meatballs freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or zip-top bag. They can be stored for up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight and reheat gently to preserve their deliciousness.

Reheating

To reheat, warm the meatballs and gravy in a skillet over low heat, stirring occasionally until heated through. This method keeps the texture intact and the gravy silky. Avoid microwaving if possible, as it can sometimes dry out the vegan meatballs and make the gravy separate.

FAQs

Can I use a different plant milk for this recipe?

Absolutely! Unsweetened soy milk is recommended for its neutral flavor and creaminess, but almond, oat, or cashew milk can also work well. Just be sure it’s unsweetened to avoid altering the flavor of the meatballs.

What brand of vegan ground beef works best?

Popular options like Beyond Meat or Impossible Foods are ideal because they have a meaty texture that holds up well when forming meatballs, making your Vegan Swedish Meatballs Recipe super satisfying.

Is there a gluten-free option?

Yes, you can substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just make sure your all-purpose flour and other ingredients are gluten-free as well to keep the dish safe.

Can I make these meatballs without frying?

While frying gives them that golden crust, you can bake the meatballs at 375°F (190°C) for 20-25 minutes, turning halfway through. Finish by simmering in the gravy to lock in flavors and moisture.

How long do the meatballs take to cook through?

The initial browning usually takes about 1 minute per side, but they finish cooking fully when simmered in the gravy for 10 minutes. This ensures they’re tender and flavorful all the way through.

Final Thoughts

There’s something wonderfully satisfying about a dish that feels like a warm hug on a plate, and this Vegan Swedish Meatballs Recipe does just that. With its perfectly spiced meatballs and creamy, flavorful gravy, it’s a recipe you’ll turn to again and again. So gather your favorite sides, invite some friends, and enjoy a comforting, plant-based meal that’s sure to impress.