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    Home » Vegan Recipes » Vegan Main Courses » Grönsaksbullar (Vegan Swedish Meatballs)

    Grönsaksbullar (Vegan Swedish Meatballs)

    Published: Oct 7, 2016 · Modified: May 2, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Swedish Meatballs
    JUMP TO RECIPE
    These IKEA-style vegan Swedish meatballs are packed with flavour and slathered in a creamy mustard sauce. Perfect with chips or rice if you're being good!

    These IKEA-style vegan Swedish meatballs are both nutritious and delicious, slathered in a creamy mustard sauce. Serve with oven chips or rice.

    Those clever people at my favourite Swedish flat-packed furniture chain are so good at knowing just what you will fancy after a few stressful hours measuring up wardrobes and working out how much you can actually fit in (or balance on) your car.

    Last year they got huge kudos for launching vegan Swedish meatballs onto their menu, and jolly nice they are too.

    Since first trying them I've been trying to make my own at home, and this chickpea-based version is definitely my favourite: moist, packed with vegetables and slathered in a mustardy sauce.  Perfect served with some oven chips or rice.

    Ikea Veggie Balls Recipe

    📝 What you need

    Ingredients

    Chickpeas Tinned chickpeas are absolutely fine here - you are blitzing them to a paste anyway so there's no need to soak and cook your own. Don't forget to save the 'aquafaba' (liquid from the can) to make some incredible vegan meringues (or my Vegan Chocolate Yule Log!!)

    Gram flour is another name for chickpea flour. It has a high protein content compared to other types of flour, so is quite an amazing ingredient - it is great at binding which is the job it is doing here. You can also use it to make vegan 'omelettes', quiche and my favourite - beautiful onion bhajis!

    Nutritional yeast flakes These are optional but add a wonderful 'cheesy' flavour to your meatballs. If you haven't used them before you're just going to have to trust me that it is worth buying a tub - you will be hooked in no time! They look a bit like fish food, but give a great umami flavour to whatever you put them in, and are an excellent source of vitamin B12 so really good for you too.

    Dairy-free cream There are so many to choose from in supermarkets these days, we are spoiled for choice. I usually go for the Elmlea Plant Double Cream, or I also like Oatly's oat single - both are found in the dairy aisle.

    Vegan Swedish Meatballs

    ❄️ Freezing

    These vegan swedish meatballs 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:

    • Kate's Courgetti & Beet Balls from Veggie Desserts
    • Jac's Spaghetti & Beanballs from Tinned Tomatoes

    ⭐️ 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

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • vegan sausage casserole
      Vegan Sausage Casserole with borlotti beans
    • Vegan Gnocchi
      Creamy Vegan Gnocchi with wild mushrooms
    • Slow Cooker Dahl
      Butternut Slow Cooker Dahl
    • vegan sushi
      Easy Vegan Sushi

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    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 14 votes
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    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main
    Cuisine Swedish
    Servings 20 meatballs
    Calories 480 kcal

    Ingredients
      

    For the 'meat'balls:

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

    For the sauce:

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

    Instructions
     

    • 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.

    Nutrition

    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! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Susan H says

      March 08, 2023 at 3:22 pm

      Hi Kate-
      What is considered a portion?

      Reply
      • Kate Ford says

        March 11, 2023 at 12:03 pm

        Hi Susan, it depends on how big you make them and what else you're serving - I made 20 meatballs from this amount of mixture, which fed 2 adults and 2 small children. Hope that helps! X

        Reply
    2. Rachel says

      March 02, 2023 at 7:28 pm

      Thank you! I have done this recipe several times. It’s delicious!

      Reply
      • Kate Ford says

        March 07, 2023 at 7:42 pm

        That's great to hear. thanks Rachel!

        Reply
    3. Diane says

      April 03, 2022 at 4:09 pm

      Hi- is it possible to cook this then freeze it for a microwaveable midweek meal?

      Reply
    4. Matilda Lewis says

      January 13, 2021 at 4:59 pm

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

      Reply
      • Kate Ford says

        January 14, 2021 at 11:50 am

        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.

        Reply
    5. Beth says

      November 18, 2020 at 2:27 pm

      These look so delicious and tasty! My husband is going to love this recipe! So excited to give these a try! Yummy!

      Reply
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    4.93 from 14 votes

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