Vegan Swedish Meatballs

This post contains affiliate links. Read my disclosure policy here.

These delicious Vegan Swedish Meatballs are reminiscent of the classic IKEA version. They are made with a plant-based ground that is perfectly textured and seasoned with warm spices. Then they are smothered in a rich and creamy gravy that is the epitome of comfort. The whole family will love it! 

While most countries have their own delicious meatball version, Swedish meatballs have captured the hearts and taste buds of many! I believe IKEA had something to do with that and if you've tried their version before, you probably have an idea of what to expect flavor-wise.

The appealing taste comes from the combination of tender meatballs and creamy gravy which is lightly spiced with nutmeg and allspice. It's pure comfort in every bite!

These Vegan Swedish Meatballs are just as good and will quickly become a new family favorite! I used Beyond Meat’s plant-based ground and I was over the moon on how amazing the recipe turned out with it! The ground has a meaty and juicy mouthfeel and does not fall apart. Everyone will love it — vegan or not!

However, if you are not a big fan of store-bought mock meat, you can replace the Beyond Ground with my recipe for Vegan Meatballs. All you'll have to do is switch out the Italian seasoning for the nutmeg and allspice. 

Ingredients, Notes, and Substitutions

️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

For the Meatballs

• Plant-based ground meat - You can try any plant-based ground that you like. However, the taste and consistency may vary slightly with different brands, so this may alter the finished results. Take note that you may need more or less seasoning depending on the brand that you choose. 
• Panko breadcrumbs – adding breadcrumbs aid with binding the ingredients and also helps keep the meatballs tender and juicy. I love panko, but feel free to use regular or even gluten-free breadcrumbs. 
• Fresh Ingredients - I used fresh onions, garlic, and parsley to add more texture and a savory flavor, but you can replace them with dried if you'd like.
• Spices - for the Swedish-style flavor, you'll need allspice, nutmeg, and ground white pepper. You can substitute the white pepper for black if you don't have it. 
• Extra Flavor - I used dijon mustard and vegan Worcestershire sauce for a hint of zing and umami flavor. If you can't find vegan Worcestershire sauce, you can use low-sodium tamari. It doesn't perfectly replicate the flavor, but it's still delicious. 

For the Gravy

• Flour - I used regular all-purpose. To make this dish gluten-free, use a gluten-free flour brand 1:1.
• Broth - I used Better Than Bouillon No Beef Base. It has a deep savory flavor that really brings it home. My second choice would be their vegetable base. Whatever brand you choose, try to use a flavorful one. Homemade is wonderful too.
• Seasoning - I used a hint of allspice, nutmeg, dijon mustard, vegan Worcestershire sauce, salt, and pepper to make the flavors pop! 
• Coconut Milk - I used the full-fat canned variety for a silky and creamy finish. I can't taste the coconut flavor at all, but if you are sensitive to it, you can replace it with my Vegan Sour Cream recipe or a store-bought version. If you go that route, you may want to reduce or omit the dijon mustard so it's not overly tangy. 
• Vegan Butter - I used Miyoko's Butter because it tastes so close to the dairy version and provides richness to the gravy. You can use any store-bought brand that you like.

How to Make Vegan Swedish Meatballs

1. Add the breadcrumbs and coconut milk to a large bowl. Let it sit for a minute so the milk can absorb into the breadcrumbs. Now add the plant-based ground, onion, garlic, parsley, dijon, vegan Worcestershire sauce, allspice, nutmeg, and pepper. Combine well using your hands.
2. Measure out a heaping tablespoon of mixture and place each scoop on a baking sheet. This should yield about 20 meatballs. 
3. Roll each scoop into shape with your hands and place back on the baking sheet. Place in the oven for 20-30 minutes until golden brown.  
4. For the gravy, heat butter in a large skillet over medium heat. Whisk in the flour until it smells slightly nutty and lightly golden.
5. Slowly pour in half of the broth while constantly whisking to combine well. Let it come to a simmer before slowly adding the remaining broth while constantly whisking to prevent lumps. Add the remaining gravy ingredients and whisk to combine well.
6. Simmer for 8-10 minutes to thicken into a thin-ish gravy. Add cooked meatballs to the sauce and cook more if meatballs need heating. 

Alternate Cooking Method

Another great way to enjoy these Vegan Swedish Meatballs is through frying. To start, just pour a few tablespoons of oil into your pan over medium heat. When fully heated and shimmering, add the meatballs and sear them undisturbed for about 1-2 minutes on all sides. Use a sturdy metal spatula to flip them over. Don't overcrowd the pan or they will not brown well.

Serving Ideas for Vegan Swedish Meatballs

You can enjoy Swedish Meatballs in many different ways. Serve it with mashed potatoes, rice, or pasta and a side of your favorite veggies. If you want to go all out and experience a Swedish-style meal, you can also enjoy it with some puréed potatoes, pickled cucumbers, and lingonberry jam.

Make-ahead and storage

More comfort meals to enjoy

Print Recipe Pin Recipe Rate this Recipe

5 from 11 votes

Vegan Swedish Meatballs

These delicious Vegan Swedish Meatballs are reminiscent of the classic IKEA version. They are made with a plant-based ground that is perfectly textured and seasoned with warm spices. Then they are smothered in a rich and creamy gravy that is the epitome of comfort. The whole family will love it! 

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dinner

Cuisine: American, Swedish

Servings: 4 people

Calories: 198kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

Vegan Meatballs

• ▢ 1 pound plant-based ground meat (I used Beyond Meat)
• ▢ ½ medium onion , minced (about ¼ cup)
• ▢ 4 cloves garlic , minced
• ▢ ⅓ cup panko breadcrumbs
• ▢ 2 tablespoons full-fat coconut milk , canned (*optional - see note)
• ▢ 2 tablespoons finely chopped parsley
• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon vegan Worcestershire sauce
• ▢ ½ teaspoon ground allspice
• ▢ ¼ teaspoon ground nutmeg , more to taste
• ▢ ¼ teaspoon ground white pepper (sub black)
• ▢ Salt , to taste (*see note)

Gravy

• ▢ 3 tablespoons vegan butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 2 cups vegetable broth (*see note)
• ▢ ½ cup full-fat coconut milk , canned
• ▢ 1 teaspoon vegan Worcestershire sauce , more to taste
• ▢ 1 teaspoon dijon mustard , more to taste
• ▢ ¼ teaspoon ground allspice
• ▢ ¼ teaspoon ground nutmeg
• ▢ Salt and pepper , to taste

Recommended Equipment

• Large Baking Pan
• Large Skillet

Cook ModePrevent your screen from going dark

Instructions

Vegan Meatballs

• Preheat oven to 400° F (200° C). Line a large rimmed baking sheet with parchment paper and set aside.
• In a large bowl add the breadcrumbs and coconut milk. Let it sit for a minute so the milk can absorb into the breadcrumbs. Now add the plant-based ground, onion, garlic, parsley, dijon, vegan Worcestershire sauce, allspice, nutmeg, and pepper. Combine well using your hands. * note: if you aren't using milk, just add the breadcrumbs with the rest of the ingredients and combine.
• Using a tablespoon measuring spoon, measure out a heaping tablespoon of mixture (about 1.5 tablespoons). Alternatively, you can use a medium-sized cookie scoop for even measuring. Place each scoop on the baking sheet (don't roll yet). Once finished, roll each scoop into shape with your hands (it's less messy using this method).
• Place in the oven for 20-30 minutes until golden brown. Flip at the midway mark. Remove from oven. Tip: start making the sauce when the meatballs have about 10 minutes left so they are nice and hot when the sauce is ready.

Gravy

• Heat butter in a large skillet over medium heat. Whisk in the flour until it's fully combined, smells slightly nutty, and it's lightly golden. About 1 minute. Whisk constantly to prevent burning.
• Slowly pour in half of the broth while constantly whisking to combine well. Let it come to a simmer before slowly adding the remaining broth while constantly whisking to prevent lumps (raise heat slightly if needed).
• Add the coconut milk, Worcestershire sauce, dijon, allspice, nutmeg, salt, and pepper. Whisk to combine well. Let it simmer for 7-9 minutes to thicken into a thin-ish gravy. Stir occasionally to prevent burning or lumps. Cook down longer for a thicker consistency (note: it'll thicken more when removed from heat). Taste for seasoning and add more if needed.
• Add meatballs to the sauce and cook a few minutes longer if needed. Alternatively, you can serve the gravy on the side of the meatballs. See note for serving suggestions. Enjoy!

Notes

Coconut milk is optional in the meatballs, but I highly recommend it. It makes the meatballs juicy and very tender. If you don't have coconut milk, you can use Vegan Sour Cream instead. You can also use soy milk, but it's not as rich. If you use a different plant-based ground, it could produce different results. If the different ground seems very moist, I would skip the milk.

Broth - for this gravy recipe, I used Better Than Bouillon No Beef Base. It has a deep savory flavor that really brings it home. They don't have a reduced-sodium version so I usually don't add more than a pinch of salt to the gravy. My second choice would be their vegetable base. It's full of flavor too. They have regular and reduced sodium. Whatever brand you choose, try to use a flavorful one. Homemade is wonderful too. 

I used Beyond Meat but you can choose any plant-based ground that you like. However, the taste and consistency may vary slightly with different brands, so this may alter the finished results. Beyond is salted already, so I didn't add any to the meatball mixture. Also, it has a strong flavor (in a good way), so I added a dash more of nutmeg and allspice so the flavors could shine through. You may need more or less seasoning depending on the 'meat' that you choose. 

Alternative to store-bought ground - if you don't like mock meat, you can use my Vegan Meatball Recipe instead. Follow the instructions as written, but switch out the Italian seasoning for the allspice and nutmeg. I would serve them with the gravy on the side to avoid them getting too soft. 

Instead of baking the meatballs, you can fry them. Heat a few tablespoons of oil over medium heat. When fully heated and shimmering, add the meatballs and sear them undisturbed for about 2 minutes on all sides until golden brown and cooked throughout. Use a sturdy metal spatula to flip them over. Don't overcrowd the pan or they won't brown properly. 

I didn't feel the need to sauté the onion and garlic first before adding the mixture. Just make sure to mince them well so they soften and cook properly. However, you can sauté them first if preferred. You can also replace the fresh onion and garlic with 1 teaspoon of granulated garlic and 1 teaspoon of granulated onion. 

If you can't find vegan Worcestershire sauce, you can use low-sodium tamari and a SMALL dash of balsamic or white wine vinegar instead. You may want to reduce the tamari in the meatball mixture if you use a 'meat' with higher sodium content. 

The coconut milk in the gravy can be replaced with vegan sour cream. If you use a store-bought brand that's on the tangy side, you may want to reduce or omit the dijon mustard. I really like Forager Project Sour Cream. It's delish!

I usually add a pinch more of nutmeg and allspice to the gravy along with a splash of Dijon and Worcestershire near the end of cooking. They are all wonderful for flavor but can easily be overdone and everyone's taste buds are different.  It's best to taste first and add more if needed. 

Make the meatballs all the same size and no more than 1.5 tablespoons per meatball so they cook evenly and all the way through. 

Serving Suggestions: serve with mashed potatoes or fusilli pasta and sautéed vegetables. It's traditionally served with puréed potatoes, pickled cucumbers, and lingonberry jam.

You can spritz the meatballs with oil before they go into the oven. I didn't need to with the Beyond brand. 

Yields: about 20 meatballs

The nutritional information will vary depending on the plant-based ground that you choose. 

Nutrition

Calories: 198kcal | Carbohydrates: 20g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 592mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!