It was only a matter of time, right? Before I started taking inspiration from the innumerable trips to IKEA we’ve made in the process of renovating our new house. Because a trip to IKEA is not complete until you’ve eaten something of vaguely Swedish origin.
I’ve created my take on Swedish meatballs with a vegetarian version that is *the real deal*.
These vegetarian meatballs have a simple ingredients list that doesn’t involve any mystery meat alternatives. They’re just: quinoa. cauliflower, breadcrumbs, eggs, and seasonings. They would honestly be delicious with any sauce you throw on them. Today, that sauce is an easy, fool-proof sauce that’s rich and creamy (without any cream!)
I go true IKEA-style, serving these over a heap of fluffy mashed potatoes cauliflower (recipe for the fluffiest mashed cauliflower here!) Add a dollop of sour berry jam and you’re good to go.
Click here for the cream sauce recipe.
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Vegetarian Swedish Meatballs
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty, flavorful vegetarian meatballs in a creamy sauce. Perfect for a comforting weeknight dinner.
Ingredients
For the Meatballs
- 2/3 cup (158 ml) dry quinoa
- 2 cups (473 ml) roughly chopped cauliflower
- 1/2 cups (118 ml) breadcrumbs
- 2 large eggs
- 1 clove minced garlic
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1/4 cups (60 ml) olive oil
For the Cream Sauce
- 4 Tbsp (56 g) unsalted butter
- 4 Tbsp (40 g) all-purpose flour
- 2 cups (473 ml) vegetable broth
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- Salt and pepper, to taste
Instructions
- Combine quinoa and water in a pot and simmer for 10 minutes, or until tender.
- Add cauliflower to a large pot of water and simmer until fork-tender, about 10 minutes.
- Strain both and add to a food processor.
- Blitz a few times until mostly broken down.
- Add breadcrumbs, eggs, garlic, and seasonings, stirring to combine.
- Roll into tablespoon-sized balls.
- Heat a dash of oil in a large skillet over medium/high heat.
- Fill the skillet with a batch of meatballs and cook, flipping them often to evenly brown all sides (about 5 minutes per batch).
- Continue heating new oil and cooking batches until meatballs are all cooked.
- Place on a paper towel when finished.
- Make the sauce: melt the butter in a skillet over medium heat. Whisk in the flour and cook until tan, 3-5 minutes. Whisk in 1 1/2 cups of the broth — it should thicken quickly — then add more broth until it reaches a thickness you like. Allow the sauce to cool slightly, then stir in the yogurt or sour cream and season with salt and pepper.
- Serve meatballs warm with cream sauce on top of mashed cauliflower.
Notes
- For a richer flavor, toast the breadcrumbs in a dry pan before adding them to the meatball mixture.
- If you don’t have breadcrumbs, you can substitute finely grated zucchini or finely chopped mushrooms.
- These meatballs freeze well! Store cooked meatballs in a freezer-safe container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Swedish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
Can I use a different grain instead of quinoa for the meatballs?
Yes, you can substitute quinoa with cooked rice or bulgur, but keep in mind that it may slightly alter the texture and flavor.
What can I use instead of eggs for binding the meatballs?
You can use flaxseed meal mixed with water or a commercial egg replacer to bind the ingredients together in place of eggs.
How do I adjust the cream sauce if I want it to be dairy-free?
You can substitute the cream sauce ingredients with coconut milk or cashew cream to achieve a similar creamy texture without dairy.
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