Swedish-Style Vegetarian Meatballs
4
servings (20 meatballs)20
minutes40
minutes15
minutes1h15
Here is my revamped version of the famous Swedish meatballs, but in a vegetarian version! Made with tofu, they have a tender texture, comforting spices, and a creamy sauce that will impress even meat lovers. They are served with mashed potatoes, peas, and cranberry sauce. It’s a warm and flavorful meal, perfect for preparing on a Sunday!
Ingredients
- Meatballs
1 medium yellow onion, quartered
2 whole garlic cloves
¼ cup walnuts
1 block (454g) extra-firm tofu
½ tsp paprika
¼ tsp allspice
¼ tsp ground nutmeg
½ tsp salt
2 tbsp soy sauce
¼ cup Italian breadcrumbs
2 tbsp all-purpose flour
- Sauce
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups mushroom broth (or beef broth)
2 ½ tbsp soy sauce
1 tbsp vegetarian Worcestershire sauce (or regular)
1 tsp Dijon mustard
¼ cup 15% cooking cream
- Mashed Potatoes (or substitute with rice)
2.25 lb (1kg) russet or Yukon Gold potatoes
1 to 1 ½ cups milk
2 tbsp unsalted butter
½ tsp salt
- To serve
Frozen peas, thawed
Store-bought cranberry sauce
Instructions
- Remove as much water as possible from the tofu by wrapping it in a kitchen towel and placing a weight on top for about 15 minutes.
- Preheat the oven to 400°F and position the rack in the middle. Line a large baking sheet with parchment paper.
- Prepare the meatballs: In a food processor, add 1 yellow onion (quartered), 2 garlic cloves, and ¼ cup walnuts. Pulse into small pieces.
- Add the remaining meatball ingredients: 1 block (454g) of extra-firm tofu crumbled into 1-inch pieces, ½ tsp paprika, ¼ tsp allspice, ¼ tsp ground nutmeg, ½ tsp salt, 2 tbsp soy sauce, ¼ cup Italian breadcrumbs, and 2 tbsp all-purpose flour. Process until the mixture is smooth and sticky. If needed, scrape the sides of the food processor with a spatula or crumble the remaining tofu with your fingers.
- Using your hands, form 20 meatballs and place them on the prepared baking sheet. Bake for 25 to 30 minutes.
- Prepare the mashed potatoes: Peel the potatoes and cut them into ½-inch cubes. Place them in a large pot and cover with water, ensuring the water is about 1 inch above the potatoes. Bring to a boil and simmer on low heat for about 15 minutes. Check doneness with a fork.
- Drain the potatoes and return them to the pot. Add 1 cup of milk, 2 tbsp unsalted butter, and ½ tsp salt. Mash with a potato masher until smooth. Add more milk if needed.
- Prepare the sauce: In a skillet over medium-low heat, melt ¼ cup unsalted butter without browning it. Add ¼ cup all-purpose flour and mix well, cooking for 1 minute. Gradually pour in 2 cups of mushroom broth, whisking constantly. Bring to a boil while stirring continuously. Reduce heat and simmer for 5 to 10 minutes, stirring regularly. The sauce will gradually thicken.
- Add 2 ½ tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard and ¼ cup 15% cooking cream. Mix well and season to your preference.
- Transfer the cooked meatballs directly into the sauce. Serve the meatballs with the sauce over the mashed potatoes, accompanied by peas and store-bought cranberry sauce.
Freezing Vegetarian Swedish Meatballs
Before cooking the meatballs:
- Form the meatballs and place them on a baking sheet lined with parchment paper, making sure they don’t touch.
- Put the baking sheet in the freezer until the meatballs are firm (about 1 to 2 hours).
- Transfer them into a resealable bag or airtight container, and store them for up to 3 months.
- Thaw the meatballs and continue with the remaining cooking steps.
After cooking:
I recommend freezing the sauce and the meatballs separately.
- Let the meatballs cool completely.
- Place them in a resealable bag or airtight container, ideally in a single layer to prevent them from sticking together.
- Freeze them for up to 3 months.
- To reheat, thaw them in the refrigerator or warm them directly in the oven, on the stovetop, or in their sauce.
