Vegan Swedish Meatballs

Can I freeze my Vegan Swedish Meatballs?

Yes! These freeze really well before cooking, so you could make up a double, (or triple!), batch, and then spray with oil, then oven-bake from frozen for half an hour until cooked through.

How else can I make vegan meatballs?

These are chickpea and vegetable based meatballs, based on the IKEA recipe, but you can of course make vegan ‘meatballs’ from many other ingredients. Here are a few suggestions from blogging friends:

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Reader Testimonials

⭐️⭐️⭐️⭐️⭐️ “Made this for dinner tonight and was a hit with everyone. will defiantly make again x” Tammy

⭐️⭐️⭐️⭐️⭐️ “You did it! You got it right with the gram [chickpea] flour!! Most all the other recipes for veggie burger and veggie balls muddle/diminish the veggie flavors with the binders they choose (bread, or oats, or oat flour, or rice, or rice flour, etc). But the gram/garbanzo flour as the binder sustains the veggie flavor. I was lazy with some of the steps but the balls turned out beautifully. The extras kept well in the fridge. Thanks again. Well done!” Dax

⭐️⭐️⭐️⭐️⭐️ “They tasted so good that I would definitely try them again and make a big batch with the big food processor and freeze them.” Vivian

And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼

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Vegan Swedish Meatballs

Grönsaksbullar (Vegan Swedish Meatballs)

Kate Ford | The Veg Space
These IKEA-style vegan Swedish meatballs are both nutritious and delicious, slathered in a creamy mustard sauce. Serve with oven chips or rice.
4.93 from 13 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main
Cuisine Swedish
Servings 20 meatballs
Calories 480 kcal


For the ‘meat’balls:

  • 100 g frozen peas
  • 1 onion
  • 2 tbsp rapeseed or sunflower oil (plus extra for frying)
  • 1 tsp ready-chopped garlic / garlic purée
  • 2 carrots
  • 1 red pepper
  • large handful curly kale
  • 400 g tin chickpeas
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast flakes (optional)
  • 1 tsp vegetable stock powder
  • 2 tbsp gram flour
  • a little plain flour for dusting

For the sauce:

  • 1 tbsp dairy-free margarine
  • 1 tbsp plain flour
  • 200 ml dairy-free milk (unsweetened soya, nut or oat)
  • 125 ml boiling water
  • 1 tsp vegetable stock powder
  • 125 ml dairy-free cream (soya or oat)
  • 2 tsp wholegrain mustard
  • soy sauce


  • Cook the peas in the microwave or small saucepan for 2 minutes. Drain and set aside to cool.
  • Peel the onion and cut into quarters, then use a mini-chopper or food processor to chop it finely, (or chop as finely as you can by hand).
  • Heat the oil in a large lidded frying pan or casserole, and add the onion and garlic. Cook over a medium heat.
  • Peel the carrots and cut roughly into 4-5 chunks, then chop finely in the mini-chopper/food processor and add to the pan with the onions. Next, de-seed and chop the peppers in the same way, followed by the cooked peas and curly kale. Let all the vegetables cook over a medium heat.
  • Drain and rinse the chickpeas, then blitz to a smooth purée along with the olive oil in the mini chopper or food processor. Add to the pan, then sprinkle over the nutritional yeast flakes, stock powder, gram flour and a generous seasoning of salt and pepper. Mix all the ingredients together, then remove from the heat, and set aside until cool enough to handle.
  • Sprinkle a chopping board and your hands with a little flour, then scoop up a heaped teaspoon of mixture, roll it firmly into a ball in your hands and place on the chopping board. Repeat until all the mixture has been used up – you should have around 20 ‘meat’balls.
  • Cover the bottom of a large frying pan with rapeseed or sunflower oil, and fry the meatballs, turning regularly until they are golden brown all over. Remove from the frying pan to a plate covered in kitchen paper, to drain excess oil.
  • To make the sauce, heat the margarine in a small saucepan, stir through the flour and cook over a gentle heat for 2 minutes. Add the dairy-free milk , water, stock powder and dairy-free cream, and cook stirring continually until a thick, glossy sauce consistency has been reached. Add the mustard and stir, then add a few drops of soy sauce at a time, tasting as you go, until a good level of seasoning has been reached.
  • Serve the meatballs with the sauce poured over the top, with mashed potato or oven chips.


Serving: 1portionCalories: 480kcalCarbohydrates: 41.1gProtein: 14.8gFat: 29.2gSaturated Fat: 8.2gSodium: 368mgPotassium: 694mgFiber: 9.8gSugar: 8.1gCalcium: 137mgIron: 4mg
Tried this recipe?Let us know how it was!

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions


  1. Choclette says

    I don’t envy you the Ikea flat packs, but I am eyeing up your ‘meatballs’. I made some tofu ones a very long time ago and they were so much faff I swore I’d never do it again. But you’re inspiring me to give them anther go. Great idea to freeze a batch too.

  2. Anca says

    They look delicious. I like the “meatballs” from that furniture chain too, I bought frozen ones from them, but I would love to make them at home too.

    • thevegspace says

      Thanks Anca – yes they are really good, almost makes all the queuing and general stress of shopping for furniture worthwhile!!

  3. vivian says

    These were very good. I served them on mashed potatoes with lingonberry sauce and green beans on the side and the flavours were superb. I did have a few issues, however, with the recipe First, it took much longer for the prep than indicated, and I am a pretty fast and experienced cook. Second, a whole can of chickpeas barely fit into my mini chopper, and certainly didn’t become a puree. I had to scoop them out and process them in batches. Perhaps because they weren’t pureed as much as they should have been, the balls were very fragile and some fell apart when cooking. Nevertheless, they tasted so good that I would definitely try them again and make a big batch with the big food processor and freeze them.

    • thevegspace says

      Many thanks for the feedback Vivian, that’s really useful to know. My mini-chopper is probably not that ‘mini’ after all, so I’ll have a look at re-wording the instructions – as you say, a food processor would make everything much quicker. Glad you liked the recipe though! Kate

    • thevegspace says

      Hi Rebecca, no sour cream isn’t vegan – I use either soya cream or oat cream, both widely available in supermarkets. Enjoy! Kate x

  4. Jill says

    Hi! These look great and thankyou so much for the recipe. I would call these vegetable balls though, as vegan meatballs should have some meat substitute in them, like mince or sausage. Infact, the translation of grönsaksbullar is veggie balls in this case.

  5. Chef Dejour says

    Allspice, Caraway seeds and Nutmeg are the three spices in classic Swedish Meatballs. This “Vegan Ball” recipe may be from Sweden, but its flavor is NOTHING like traditional Swedish Meatballs and is in no way a vegan variation of the classic Swedish Meatball recipe. Naming this recipe something like, “My Grandmother’s Balls” would better describe the recipe OR add those spices and a coagulant, such as; ground Chia Seeds, to keep the balls from falling apart. Chopping ingredients smaller will also help.

    That said, nice photo, nice flavor, had better Vegan Balls.

  6. Dace says

    The gram flour works wonders for this recipe. Well done. The mix did not firm up as well as I would have preferred, so I may add a replacer next time. Otherwise, the flavor was wonderful. And result so colorful and beautiful! No sauce was necessary since the veggie balls were delicious on their own. I may also try baking them next time to reduce the oil content and time at the stove. Thanks for this recipe!

  7. DAK says

    You did it! You got it right with the gram (garbanzo bean) flour!! Most all the other recipes for veggie burger and veggie balls muddle/diminish the veggie flavors with the binders they choose (bread, or oats, or oat flour, or rice, or rice flour, etc). But the gram/garbanzo flour as the binder sustains the veggie flavor.
    I was lazy with some of the steps but the balls turned out beautifully. I skipped the sauce since they were delicious on their own. The extras kept well in the fridge. We could add them to our lunches during the week. I will try freezing some on the next round I make.
    Thanks again. Well done!

  8. Mimi says

    I just wanted to comment and say that this sauce is great. I bought some pre-made veggie balls and needed a good substantial veggie sauce to go with them, and your recipe was easy, fast and cupbord-friendly! Thank you.

  9. Aby says

    Hi, planning on making these tonight but can I ask at which stage should I freeze? Before or after frying?
    Thanks so much , love your recipes!

  10. Jovita says

    I made these meatballs yesterday and they were a total hit in my family. Everybody loved them. Thank you for such a great recipe!

  11. Matilda Lewis says

    Hi, could I make this sauce without the dairy free cream or would it not work?? I only have oat milk, thanks 🙂

    • Kate Ford says

      Yes absolutely – oat milk is fine, it may not be quite as thick so perhaps add a little less, but it will still be delicious.

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