Kottbullar Swedish Meatless Balls Vegan
Experience a plant-based twist on a Scandinavian classic with these Köttbullar Swedish Meatless Balls. Packed with hearty lentils, toasted oats, and a medley of warm spices like allspice and nutmeg, these vegan meatballs deliver a burst of savory flavor and satisfying texture in every bite. A creamy, dairy-free gravy made with rich coconut milk and a touch of Dijon mustard ties this dish together, creating the ultimate comfort food. Perfectly golden and tender, these lentil-based meatballs are ideal for serving alongside mashed potatoes, lingonberry jam, or steamed vegetables for an authentic yet cruelty-free Swedish meal. Easy to prepare in just under an hour, this delightful recipe is a wholesome and delicious centerpiece for your next dinner feast!
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Recipe Information
Ingredients
- 1 cup Cooked lentils (green or brown)
- 0.5 cup Rolled oats (blended into coarse flour)
- 0.5 cup Breadcrumbs
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Allspice (ground)
- 0.25 teaspoon Nutmeg (ground)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for sautéing and frying)
- 1 cup Coconut milk (canned, full-fat)
- 1 cup Vegetable broth
- 1 tablespoon Soy sauce (for gravy)
- 2 tablespoons Flour (all-purpose or gluten-free for thickening)
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Prepare a flax egg by mixing ground flaxseed with 2 tablespoons of water in a small bowl. Let sit for 5–10 minutes until it thickens.
Blend the rolled oats into a coarse flour using a food processor or blender and set aside.
In a pan over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion until softened, about 3–4 minutes. Add minced garlic and sauté for another minute. Remove from heat.
In a mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture. Add the flax egg, oat flour, breadcrumbs, sautéed onion and garlic, soy sauce, nutritional yeast, ground allspice, nutmeg, salt, and black pepper. Mix until a cohesive mixture forms. If it feels too wet, add more breadcrumbs.
Using your hands, form the mixture into small balls (about 1–1.5 inches in diameter). You should get around 16–20 meatless balls.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the meatless balls in batches, turning frequently, until golden brown and firm, about 6–8 minutes. Place them on a plate lined with paper towels to drain excess oil.
To make the gravy, heat 1 tablespoon of olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually add the vegetable broth while whisking continuously to avoid lumps. Then, add coconut milk, soy sauce, and Dijon mustard. Let it simmer for 3–5 minutes until thickened. Adjust seasoning with salt and black pepper, to taste.
Serve the meatless balls with the gravy poured over the top. Garnish with fresh parsley and pair with mashed potatoes, lingonberry jam, or steamed veggies for a classic Swedish meal!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.7 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
