Vegan Swedish Meatballs

These vegan Swedish meatballs make a delicious and simple weeknight dinner. Tender meatballs in a perfectly seasoned sauce can be served over mashed potatoes or noodles. This is what comfort food dreams are made of!

Less expensive (and much quicker) than a trip to Ikea and everything cooks up in one pan so there's minimal cleanup.

Table of Contents

• Ingredient Notes
• Step By Step Instructions
• Frequently Asked Questions
• Storing and Freezing
• Related Recipes
• Recipe

Ingredient Notes

• vegan ground beef - we prefer Beyond Beef, but any ground style 'meat' should work.
• panko breadcrumbs - these can be substituted with any breadcrumb
• white pepper - this is milder and earthier that black pepper. If you don't have it you can substitute with black pepper.
• vegan butter - I used Earth Balance, but any vegan butter would work.
• broth - for this recipe I used vegan beef broth cubes. This can be substituted with any broth.
• mustard - I prefer a Dijon mustard in this recipe for a milder flavor.
• Worcestershire sauce - this isn't traditionally vegan, but there are vegan brands and I found that the store brand at Fred Meyer is vegan as well. If you don't have any, check out this page for some great Worcestershire sauce substitutes

Step By Step Instructions

This is an overview of the steps - for the detailed instructions please refer to the recipe at the bottom of the post.

To make these Swedish meatballs, mix together all the meatball ingredients - vegan ground beef, minced garlic, breadcrumbs, salt, pepper, parsley, onion, nutmeg, and white pepper in a large bowl. To mix properly you'll need to get in there with your hands.

Use a small cookies scoop or spoon to divide this mixture into 20 meatballs. Roll into uninform balls and then heat olive in pan over medium heat. Cook them for 8-10 minutes turning to cook on all sides. Then remove them from the pan and set aside.

Now let's make the gravy in the same pan. Over medium heat, melt the vegan butter and then make a roux by whisking in the flour and cooking 3-4 minutes until it turns brown and smells nutty.

Slowly stream in the broth whisking constantly until it's smooth.

Stir in the mustard, Worcestershire sauce, pepper, garlic powder, and onion powder and bring to a low simmer. Cook 5-7 minutes until the sauce thickens.

Then toss your meatballs back into the pan and cook in the sauce for 5 minutes until they're warmed through.

We love these served over mashed potatoes, but you can also serve with noodles.

Frequently Asked Questions

Storing and Freezing

These Swedish meatballs can be stored in air-tight container in the fridge for up to 3 days and then warmed up on the stove or in a microwave.

These meatballs keep best if they are frozen before they're cooked. After forming them into balls, lay them out on a baking pan and freeze until solid. Then store in an airtight container for up to three months. When ready to make, thaw completely and then cook per the recipe instructions.

You can also use this same method to freeze fully cooked meatballs, but will want to allow them to cool completely before freezing.

Sauces that have been thickened with flour don't freeze well, so I wouldn't bother freezing the sauce since it comes together rather quickly.