Vegan Swedish Meatballs

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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

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