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Swedish Meatballs

Swedish Meatballs

This tasty appetizer makes a great addition to any party or potluck. And with the great meatless options available on the market today, any carnivore guest will enjoy them too.

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Servings
4 meatballs
Calories Cholesterol Sat Fat Carbs
292 0mg 3g 18g
Recipe Footprint (for Recipe's Default # of Servings)
234 Water saved (gallons) [animal consumption only]
493 Manure (pounds) not deposited into the environment
702 Grains / feed (pounds) not consumed by animals
1,209 Methane (gallons) not created by animals
14,796 CO2 (pounds) not released into the atmosphere
.014 Animal lives saved
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Swedish
Diet Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Ingredients
  • 24 oz meatballs (Italian meatless)
  • 1 C vegetable broth
  • 2 Tbsp vegetable oil
  • 2 Tbsp sesame seeds (toasted)
  • 2 Tbsp buttery spread
  • 1/4 tsp salt
  • 1/2 tsp ginger (ground)
  • 2 Tbsp flour (unbleached all purpose)
  • 3/4 C sour cream (non-dairy)
  • 1 Tbsp soy sauce
Course Appetizers
Cuisine Swedish
Diet Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Ingredients
  • 24 oz meatballs (Italian meatless)
  • 1 C vegetable broth
  • 2 Tbsp vegetable oil
  • 2 Tbsp sesame seeds (toasted)
  • 2 Tbsp buttery spread
  • 1/4 tsp salt
  • 1/2 tsp ginger (ground)
  • 2 Tbsp flour (unbleached all purpose)
  • 3/4 C sour cream (non-dairy)
  • 1 Tbsp soy sauce
Servings
4 meatballs
Calories Cholesterol Sat Fat Carbs
292 0mg 3g 18g
Recipe Footprint (for Recipe's Default # of Servings)
234 Water saved (gallons) [animal consumption only]
493 Manure (pounds) not deposited into the environment
702 Grains / feed (pounds) not consumed by animals
1,209 Methane (gallons) not created by animals
14,796 CO2 (pounds) not released into the atmosphere
.014 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, heat the vegetable oil; add the meatballs and cook just until lightly browned on all sides, and then add half of the vegetable broth, cover and simmer for 5 to 10 minutes.
  2. In a separate pan, melt the buttery spread; blend in the flour, salt and ginger and cook until bubbly; add the other half of the vegetable broth and cook, stirring until thickened.
  3. Add the soy sauce and sesame seeds to the broth mixture; combine with the sour cream and stir until smooth.
  4. Transfer the meatballs to a chafing dish or crock pot and spoon the sauce over the meatballs; sprinkle with the additional sesame seeds.
Recipe Notes

Cover and refrigerate for up to one week.

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