Swedish Vegetarian Meatballs

These Swedish Vegetarian Meatballs are a healthy combination of quinoa and cauliflower, smothered in simple cream sauce and served atop fluffy mashed cauliflower! No need to go furniture shopping to have a taste of Sweden.

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. But after our most recent trip, the tulip-man proclaimed that he would not be coming back ever (which I take to mean, we won’t be back this month). So to fill the void that was my weekly Swedish meal, 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.

5 from 1 vote

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Swedish Vegetarian Meatballs

No need to go furniture shopping for a taste of Sweden. These Swedish Vegetarian Meatballs are a combo of quinoa and cauliflower, coated in easy cream sauce.

Course Appetizers, Main Dishes

Diet Vegetarian

Occasion Easter, Game Day, Thanksgiving

Time 30 minutes or less, 45 minutes or less

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Calories 477 kcal

Author Live Eat Learn

Ingredients

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

• 4 Tbsp unsalted butter 56 g
• 4 Tbsp all purpose flour 40 g
• 2 cups vegetable broth 473 mL
• 1/4 cup plain Greek yogurt or sour cream 60 g
• Salt and pepper, to taste

Instructions

1. 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.

2. 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.

3. Make Sauce: Melt butter in a skillet over medium heat. Whisk in flour and cook until tan, 3-5 minutes. Whisk in 1.5 cups broth (it should thicken quickly!) Add more broth until you reach a thickness to your liking. Allow sauce to cool slightly, then add yogurt or sour cream and season with salt and pepper.

4. Serve: Serve meatballs warm with cream sauce on top of mashed cauliflower!

Notes

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

Nutrition Facts

Swedish Vegetarian Meatballs

Amount Per Serving (1 serving)

Calories 477 Calories from Fat 269

% Daily Value*

Total Fat 29.9g 46%

Saturated Fat 10.4g 52%

Cholesterol 124mg 41%

Sodium 1204mg 50%

Potassium 521mg 15%

Total Carbohydrates 38.4g 13%

Dietary Fiber 4.1g 16%

Sugars 3.5g

Protein 15.6g 31%

Calcium 8%

Iron 18%

* Percent Daily Values are based on a 2000 calorie diet.

Handy products for these Vegetarian Meatballs

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