Vegan Swedish Meatballs (Köttbullar)

Today I have Swedish comfort food for you! These vegan Swedish meatballs (Köttbullar) in a creamy and rich sauce are for those nights when you crave something really GOOD and SIMPLE. Serve with pasta or mashed potatoes and ENJOY!

The Recipe

Vegan Swedish Meatballs (Köttbullar), yield about 35 vegan meatballs

Ingredients

For the vegan meatballs:

2 tablespoons vegan butter

1 medium yellow onion, finely chopped

1/4 cup / 60 ml plant-based milk (I used oat milk)

1 vegan hamburger or brioche bun (about 50 g)

1 lb / 454 g plant-based ground 

1 teaspoon all-purpose flour

1/2 teaspoon black pepper (or to taste)

1/2 teaspoon salt (or to taste)

1/2 teaspoon ground nutmeg

1 teaspoon paprika powder

2 teaspoons fresh parsley, chopped

For the sauce:

4 tablespoons vegan butter

1 tablespoons all-purpose flour

1 cup / 250 ml vegetable broth

3/4 cup / 175 ml plant-based milk (I used oat milk)

1/2 cup / 120 ml vegan cream (I used oat cream)

3 bay leaves

salt and pepper to taste

fresh parsley, chopped

Instructions

1. Heat a pan with 2 tablespoons vegan butter on high heat. Add chopped onions and steam for a few minutes (don't let them get brown). Add oat milk and let simmer for 1 minute.

2. In a bowl combine the bun and add the cooked onion and milk mix. Let sit for a few minutes. Then add flour, spices and chopped parsley. Mix until combined. Add plant-based ground and knead. Form about 35 "meatballs".

3. In a pan heat 1 tablespoon butter. Add the plant-based meatballs and cook until golden brown. Then add remaining vegan butter and cook until butter is melted. Add flour and mix with the butter until smooth. Add vegetable broth, oat milk, oat cream and bay leaves. Let simmer for about 15 minutes, until sauce has thickened. Season with salt and pepper. Garnish with fresh chopped parsley. Serve with pasta, rice or mashed potatoes. ENJOY!