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Easy Vegetarian Swedish Meatballs

Easy Vegetarian Swedish Meatballs

Full of flavour and oh-so-comforting, these vegetarian Swedish meatballs are super easy to make. Coat them in a traditional gravy for Swedish meatballs and you have a meal even the meat lovers in your family will appreciate.
4.79 from 28 votes
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Course: Vegetarian
Cuisine: Swedish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 277kcal
Author: Alice | Skinny Spatula

Ingredients 

For the meatballs

  • 75 g (½ cup) dry bulgur wheat , cooked and cooled, excess water removed
  • 125 g (4.5 oz) shiitake mushrooms
  • 1 can (400 g / 15-oz. chickpeas), drained and rinsed
  • 50 g (½ cup) breadcrumbs
  • 60 ml (¼ cup) sour cream
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon chilli flakes, optional

For the sauce

  • 30 g (2 tablespoon) unsalted butter
  • 2 tablespoon all-purpose flour
  • 350 ml (1 ½ cups) vegetable stock , (or mushroom stock)
  • 2 tablespoon sour cream
  • 1 teaspoon Dijon mustard, optional
  • ¼ teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  • Make the meatballs
  • Heat the oven to 190C/375F.
  • In a food processor, pulse the mushrooms until finely chopped, but not pureed. Remove them from the food processor into a large bowl. Do the same with the chickpeas.
    125 g shiitake mushrooms
    1 can (400 g / 15-oz. chickpeas)
  • Add all the remaining ingredients into the bowl over the mushrooms and chickpeas and mix well with a spatula until blended.
    75 g dry bulgur wheat
    50 g breadcrumbs
    60 ml sour cream
    1 large egg
    ½ tsp salt
    ¼ tsp black pepper
    ½ tsp garlic powder
    ¼ tsp ground nutmeg
    ¼ tsp chilli flakes
    ¼ tsp onion powder
  • Form into meatballs, arrange them on a baking sheet lined with baking paper and bake for approximately 20 minutes until golden brown. You can spray them with a bit of oil if you want and turn them halfway so they bake evenly.
  • Make the sauce
  • Meanwhile, melt the butter in a large saucepan and add the flour when it's melted. Whish constantly for 1-2 minutes until it thickens and starts to change color.
    30 g unsalted butter
    2 tbsp all-purpose flour
  • Add the vegetable stock, and simmer for 2-3 minutes until it thickens. Add more stock if you want the gravy thinner.
    ½ tsp onion powder
    350 ml vegetable stock
    2 tbsp sour cream
    1 tsp Dijon mustard
    Salt and freshly ground black pepper to taste
  • When the sauce reaches the desired consistency, add the sour cream, Dijon mustard (if using) and onion powder. Season with salt and pepper.
  • Add the meatballs to the sauce and make sure they are coated by gently spooning the gravy over them. Serve immediately over mashed potatoes, pasta, or rice.

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 32g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 713mg | Fiber: 6g | Sugar: 5g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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