Vegetarian Swedish Meatballs
Experience a plant-based twist on a comfort food classic with these irresistible Vegetarian Swedish Meatballs! Made with protein-packed lentils, savory cremini mushrooms, and a medley of seasonings like nutmeg and oregano, these meatballs are baked to perfection for a golden, tender bite. The star of this dish is the rich, velvety gravy crafted with vegetable broth, a touch of cream (or coconut milk for a vegan option), and a hint of soy sauce for depth. This recipe offers simple swaps for a fully vegan variation, making it adaptable for any lifestyle. Serve these flavorful meatballs over creamy mashed potatoes, buttery noodles, or alongside roasted vegetables, and finish with a sprinkle of fresh parsley for a cozy, crowd-pleasing meal the whole family will love. Perfect for weeknight dinners or elegant gatherings, this dish delivers all the comfort with none of the meat.
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Recipe Information
Ingredients
- 1 cup Cooked lentils
- 1 cup Cremini mushrooms, finely chopped
- 0.75 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese (or nutritional yeast for vegan option)
- 0.5 cup Minced onion
- 2 Minced garlic cloves
- 1 Egg (or flax egg for vegan option)
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
- 2 tablespoons Butter (or vegan butter)
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 0.5 cup Heavy cream (or full-fat coconut milk for vegan option)
- 1 tablespoon Soy sauce
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cooked lentils, finely chopped mushrooms, breadcrumbs, Parmesan (or nutritional yeast), minced onion, minced garlic, egg (or flax egg), oregano, nutmeg, salt, and black pepper.
Use a fork or your hands to mix the ingredients thoroughly until the mixture holds together.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20 minutes, turning them halfway through, until they're golden brown and firm.
While the meatballs bake, make the gravy. In a medium saucepan over medium heat, melt the butter (or vegan butter).
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the vegetable broth, ensuring there are no lumps.
Add the heavy cream (or coconut milk) and soy sauce, and bring the mixture to a simmer. Cook for 5-7 minutes, stirring frequently, until the gravy thickens.
Once the meatballs are done baking, gently add them to the gravy and toss to coat.
Serve the vegetarian Swedish meatballs hot, garnished with fresh chopped parsley. They pair wonderfully with mashed potatoes, noodles, or steamed vegetables.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 26.8 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 921 mg | 71% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2983 mg | 63% | |
*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.
