Vegetarian IKEA-Style Swedish Meatballs
Indulge in the comforting flavors of **Vegetarian IKEA-Style Swedish Meatballs**, a plant-based twist on the iconic dish beloved worldwide. Perfectly seasoned with warm spices like allspice and nutmeg, these delectable meatballs feature a wholesome blend of mushrooms, brown lentils, carrots, and oat flour for a hearty, satisfying bite. Baked to golden perfection and served with a luxuriously creamy mushroom sauce, this recipe is ideal for weeknight dinners or cozy gatherings. Ready in under an hour, it’s a flavorful, protein-packed way to recreate the magic of IKEA’s famous meatballs—no meat required! Pair with mashed potatoes or a side of lingonberry jam to complete the authentic Swedish experience. Perfect for vegetarians and food lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 medium carrot, grated
- 1 cup cooked brown lentils
- 0.5 cup oat flour
- 0.5 cup breadcrumbs
- 2 tablespoons soy sauce
- 0.5 teaspoon allspice
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 cups creamy mushroom sauce
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the finely chopped mushrooms and grated carrot to the skillet and cook for 5 minutes until the vegetables are soft and any excess moisture from the mushrooms has evaporated. Remove from heat.
In a large mixing bowl, combine the cooked vegetable mixture with the cooked brown lentils, oat flour, breadcrumbs, soy sauce, allspice, nutmeg, chopped parsley, black pepper, and salt.
Mix everything well until you have a consistent mixture. If the mixture is too wet, add a bit more oat flour or breadcrumbs.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using your hands, form the mixture into small balls, roughly the size of a golf ball, and place them on the prepared baking sheet.
Using the remaining 1 tablespoon of olive oil, lightly brush the tops of the meatballs.
Bake in the preheated oven for 15-20 minutes, turning halfway through, until golden brown.
In the meantime, heat your creamy mushroom sauce in a saucepan until warm.
Once the meatballs are cooked, serve them immediately with the creamy mushroom sauce on top and garnished with additional chopped parsley.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 5160 mg | 224% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 29.4 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 429 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3116 mg | 66% | |
*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.
