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Vegetarian Swedish Meatballs

Sarah Bond
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Cuisine Swedish-inspired
Servings 4 servings


Vegetarian Meatballs

  • 2/3 cups dry quinoa 150 g + 1 1/3 cup water
  • 2 cups roughly chopped cauliflower about 1/2 head
  • 1/2 cup breadcrumbs 50 g
  • 2 large eggs
  • 1 clove garlic minced
  • 1 tsp each salt and smoked paprika
  • 1/4 tsp ground black pepper
  • 1/4 cup olive oil 60 mL

Cream Sauce

  • Click the link above for the cream sauce recipe.


Make Meatballs:

  • Combine quinoa and water in a pot and simmer for 10 minutes, or until tender. Meanwhile, 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.

Cook Meatballs:

  • 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 Sauce:

  • Click the link above.


  • Serve meatballs warm with cream sauce on top of mashed cauliflower!


This recipe was inspired by Pinch of Yum's wild rice Swedish meatballs!