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Vegan Swedish Meatballs from Ramin Ganeshram’s Cooking with Beyond and Impossible Meat

Vegan Swedish Meatballs

5 from 1 vote
Swedish meatballs are a fun fan favorite. You can serve these as an appetizer or over wide noodles such as pappardelle for a full-size meal.
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Author: Ramin Ganeshram
Servings: 24 meatballs

Ingredients

  • For the meatballs
  • 1 package Beyond Meat® or Impossible meat
  • ½ onion - grated
  • 4 cloves garlic - grated
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ⅛ tsp nutmeg
  • 2 tsp 10 ml Worcestershire sauce
  • ¼ cup 27 g regular or gluten-free breadcrumbs
  • 2 tbsp 3 g dried parsley
  • ¼ cup 60 ml liquid egg substitute
  • ¼ cup 60 ml safflower oil, for frying
  • For the sauce
  • 3 tbsp 42 g vegan butter such as Earth Balance®
  • 2 tbsp 16 g flour or gluten-free flour
  • 2 cups 480 ml vegetable stock
  • 1 pint 480 ml dairy-free heavy cream
  • ½ tsp onion powder
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 1 sprig fresh thyme
  • 1 tsp marsala wine - optional
  • ¼ cup 15 g minced fresh parsley

Instructions

  • Make the meatballs: Combine all the ingredients except the safflower oil in a large bowl and knead well with your hands until completely combined. Form into 24 equal-sized balls—roughly the size of a walnut.
  • Heat a large frying pan over medium heat and add the oil. Heat the oil for 3 to 4 minutes and add the meatballs in a single layer. Do not crowd the pan—fry the meatballs in batches if necessary. Fry for 3 to 4 minutes and then turn them over and fry the other side. Remove the meatballs with a slotted spoon and set aside.
  • Make the sauce: Drain all but 1 tablespoon (15 ml) of oil from the frying pan and add the butter. When the butter melts, add the flour and, using a whisk, mix well for 1 to 2 minutes. The mixture will bubble and begin to look light brown.
  • Add the vegetable stock slowly, whisking the entire time in order to prevent lumps. Stir in the cream and whisk very well. 
  • Add the onion powder, salt, pepper and the thyme sprig. Stir in the marsala wine, if using. Reduce heat to a simmer and cook for 4 to 5 minutes, or until the mixture begins to thicken.
  • Return the meatballs to the pan and simmer for 3 to 4 minutes, uncovered. Add the fresh parsley and serve.
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