Best 2 Vegetarian Swedish Meatballs Recipes

If you're looking for a delicious and satisfying vegetarian meal, look no further than vegetarian Swedish meatballs. These hearty and flavorful meatballs are made with a combination of vegetables, grains, and spices, and they're sure to please even the most discerning palate. Whether you're serving them up as a main course or as an appetizer, vegetarian Swedish meatballs are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN SWEDISH MEATBALLS

Vegetarian Swedish Meatballs image

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes - or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories dinner, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 2 dozen meatballs

Number Of Ingredients 19

Ingredients

2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

VEGETARIAN SWEDISH MEATBALLS

Vegetarian Swedish Meatballs image

I grew up loving Swedish Meatballs and wanted a vegetarian substitute. I even suprised myself with its wonderful taste and texture. I served it with mashed potatoes (the extra sauce around the meatballs makes great gravy) and brussel sprouts.

Provided by Howiesar

Categories < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb vegetarian ground beef (I recommend Lightlife Gimme Lean Ground Beef Style, Don't use crumbles)
2 teaspoons soy sauce
4 tablespoons olive oil
2 garlic cloves, chopped
1 eggs or 1 egg substitute
2 slices crumbled bread
1 medium onion, chopped fine
2 -4 tablespoons milk
2 (10 1/2 ounce) cans low-fat cream of mushroom soup
10 1/2 ounces milk
oil (for cooking)
salt and pepper

Steps:

In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
When mixed it should be sticky but stay together when rolled into a ball.
Roll into balls (1.5-2 inches in diameter).
Heat oil for cooking in a pan, it should coat all surfaces.
Over medium cook the meatballs until each side is browned.
Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
Place meatballs on top of this mixture.
Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
Cover and cook in a 350 degree oven for 1-1.5 hours.

Nutrition Facts : Calories 241.6, Fat 18.4, SaturatedFat 4.4, Cholesterol 58.8, Sodium 293.8, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 6.1

Tips:

For the best flavor, use a variety of mushrooms, such as cremini, shiitake, and portobello.
If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Be sure to cook the meatballs all the way through before serving. They should be browned on the outside and cooked through on the inside.
The sauce can be made ahead of time and reheated when you're ready to serve the meatballs.
Serve the meatballs with mashed potatoes, egg noodles, or rice.

Conclusion:

These vegetarian Swedish meatballs are a delicious and hearty dish that is perfect for a weeknight meal. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a meatless meal, give these meatballs a try.