Vegetarian Swedish Meatballs (Best Ever, Creamy, Cozy)

A shallow bowl of creamy vegetarian Swedish meatballs in gravy over egg noodles, topped with chopped parsley and a spoonful of lingonberry-style jam on the side.

Vegetarian Swedish Meatballs are the coziest comfort-food dinner, with tender “meatballs” and a creamy gravy that tastes like it simmered all day. You get savory, lightly spiced bites in a silky sauce that’s perfect over noodles or mashed potatoes. This is a better-than-restaurant copycat vibe, but totally doable for a weeknight. Expect your kitchen to smell amazing.

Introduction

These Vegetarian Swedish Meatballs are a total comfort-food win. You get tender, savory bites with that classic Swedish-style creamy gravy—rich, peppery, and just a little warm from spices.

This Vegetarian Swedish Meatballs recipe is also surprisingly simple. The “meatballs” are made with mushrooms, lentils, and breadcrumbs, so they’re hearty and satisfying (and they hold together well). Then everything finishes in one skillet with a gravy that’s silky enough to coat the back of a spoon.

Around here, this is a fan-favorite. It’s the kind of cozy dinner everyone asks for again, especially on chilly nights. Trust me—don’t skip the quick browning step. It adds so much flavor.

Why You’ll Love This Vegetarian Swedish Meatballs

• Ultimate comfort food: Creamy gravy + tender meatballs make the coziest easy weeknight dinner.
• Better than restaurant: Fresh, homemade sauce tastes richer and less salty than takeout.
• High-protein & satisfying: Lentils and yogurt add hearty, filling power.
• One-skillet finish: Brown the meatballs, then make gravy in the same pan for easy cleanup.
• Great for meal prep: Reheats beautifully for lunches all week.

Ingredients for Vegetarian Swedish Meatballs

Vegetarian “Meatballs”

• Cooked brown or green lentils (1 1/2 cups): Adds hearty texture and protein; canned lentils work if drained well.
• Mushrooms, finely chopped (1 1/2 cups): Adds savory “meaty” flavor; cremini or white mushrooms both work.
• Yellow onion, finely diced (1/2 cup): Sweetness and depth; shallot is a good swap.
• Garlic, minced (2 cloves): Boosts savory flavor fast.
• Olive oil (1 tablespoon): Helps sauté the veg and prevents dryness.
• Panko breadcrumbs (3/4 cup): Helps bind and keeps the texture light; regular breadcrumbs work too.
• Egg (1): Binder that holds the meatballs together.
• Plain Greek yogurt (2 tablespoons): Adds moisture and tenderness; sour cream works too.
• Chopped parsley (2 tablespoons): Fresh flavor.
• Ground allspice (1/4 teaspoon): Classic Swedish-style warmth.
• Ground nutmeg (1/8 teaspoon): Tiny amount makes the flavor “Swedish.”
• Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season well so the meatballs taste bold.

Creamy Swedish Gravy

• Butter (3 tablespoons): Rich base for gravy.
• All-purpose flour (3 tablespoons): Thickens the sauce.
• Vegetable broth (2 cups, low-sodium if possible): Savory base; low-sodium helps you control salt.
• Heavy cream (1/2 cup): Makes it silky; half-and-half works (slightly lighter).
• Dijon mustard (1 teaspoon): Adds tang and depth.
• Soy sauce (1 teaspoon): Adds umami.
• Black pepper (1/2 teaspoon, plus more to taste): Swedish gravy loves pepper.

For Serving

• Egg noodles, mashed potatoes, or rice.
• Lingonberry-style jam or cranberry sauce (optional but very classic).
• Extra parsley for garnish.

Vegetarian Swedish Meatballs Recipe Step-by-Step

• 1. Sauté the flavor base: Heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook 6–8 minutes, stirring, until the mushrooms release liquid and then start to brown. Add garlic and cook 30 seconds until fragrant.
• 2. Mash the lentils: In a large bowl, mash about half the lentils with a fork (leave the rest mostly whole for texture).
• 3. Mix the meatball mixture: Add the cooked mushroom mixture, panko, egg, Greek yogurt, parsley, allspice, nutmeg, salt, and pepper. Stir until it holds together when pressed. If it feels wet, add 1–2 tablespoons more panko.
• 4. Roll the meatballs: Scoop and roll into 18–22 small meatballs (about 1 1/2 tablespoons each). Pack them gently but firmly so they don’t crack.
• 5. Brown for flavor: In the same skillet over medium heat, add a tiny drizzle of oil if needed. Brown meatballs in batches 2–3 minutes per side until golden in spots.
• 6. Whisk the gravy: Remove meatballs to a plate. Add butter to the skillet. Once melted, whisk in flour and cook 1 minute. Slowly whisk in broth, then simmer 2–3 minutes until it thickens.
• 7. Stir in cream and seasonings: Lower heat to medium-low. Stir in heavy cream, Dijon, soy sauce, and pepper. Simmer 2 minutes until silky. If it looks too thick, whisk in a splash of broth until it’s smooth.
• 8. Simmer the meatballs: Return meatballs to the skillet and simmer 5–7 minutes, gently stirring, until hot throughout and coated in gravy.

Tips for Perfect Vegetarian Swedish Meatballs

• Brown the mushrooms well: That deep browning is your “meaty” flavor boost.
• Don’t over-mash: Some whole lentils make the texture better.
• Pack meatballs gently: Too loose and they crack; too tight and they can feel dense.
• Whisk broth in slowly: It prevents lumps in your gravy.
• Pepper is key: Swedish gravy should be pleasantly peppery—taste and adjust.

Variations & Substitutions

• Vegan option: Use a plant-based egg replacer and plant-based cream; add 1 teaspoon soy sauce for extra umami.
• Gluten-free: Use gluten-free panko and a gluten-free flour blend in the gravy.
• Extra mushroomy: Add 1/2 teaspoon dried thyme for a deeper flavor.
• Lighter gravy: Use half-and-half instead of heavy cream (still creamy, just lighter).
• Leftovers idea: Serve over toast for a cozy open-faced sandwich.

Make-Ahead & Freezing

• Fridge: Store meatballs and gravy together in an airtight container for 3–5 days.
• Reheat: Warm gently on the stove over medium-low heat. If the gravy thickens, whisk in a splash of broth until silky.
• Freeze: Freeze in a freezer-safe container up to 2 months. Thaw overnight in the fridge, then reheat slowly on the stove.

Serving Suggestions & Pairings

• Egg noodles for a classic cozy bowl.
• Mashed potatoes for ultimate comfort food.
• Roasted green beans or peas for a simple veggie side.
• A quick cucumber salad for a fresh, crunchy contrast.
• Lingonberry-style jam or cranberry sauce for that sweet-tang pop.

Reader Review: “I didn’t miss the meat at all. The gravy is unreal and these tasted like a restaurant dinner!”

If you make these Vegetarian Swedish Meatballs, leave a rating and comment, it helps so much. And tell me—are you serving yours over noodles or mashed potatoes?

Vegetarian Swedish Meatballs (Best Ever, Creamy, Cozy)

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• Author: Donald Anderson
• Total Time: 50 minutes
• Yield: 24 meatballs (serves 6)
• Diet: Vegetarian

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Description

Cozy vegetarian Swedish meatballs with a golden-browned crust and a creamy, savory gravy—perfect over mashed potatoes, egg noodles, or with lingonberry jam.

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Ingredients

Vegetarian Meatballs

– 2 tablespoons unsalted butter

– 1 cup finely chopped cremini mushrooms

– 1/2 cup finely chopped yellow onion

– 2 cloves garlic, minced

– 1/2 teaspoon kosher salt

– 1/4 teaspoon black pepper

– 1/2 teaspoon dried thyme

– 1/4 teaspoon ground allspice

– 1/4 teaspoon ground nutmeg

– 1 (15-ounce) can lentils, drained and rinsed

– 1 cup cooked brown rice

– 3/4 cup plain breadcrumbs

– 2 large eggs

– 2 tablespoons Dijon mustard

– 2 tablespoons chopped fresh parsley

For cooking

– 2 tablespoons neutral oil

Creamy Swedish Gravy

– 3 tablespoons unsalted butter

– 3 tablespoons all-purpose flour

– 2 cups vegetable broth

– 1 cup heavy cream

– 1 tablespoon soy sauce

– 1 teaspoon Dijon mustard

– 1/2 teaspoon kosher salt (plus more to taste)

– 1/4 teaspoon black pepper

For serving (optional)

– Mashed potatoes or egg noodles

– Lingonberry jam or cranberry sauce

– Chopped parsley

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Instructions

1) Sauté veggies. Melt 2 tablespoons butter in a skillet over medium. Cook mushrooms and onion 6 to 8 minutes until browned. Add garlic and cook 30 seconds. Cool 5 minutes.

2) Blend base. In a food processor, pulse lentils and rice a few times to break down (leave some texture).

3) Mix. In a bowl, combine lentil mixture, sautéed veggies, breadcrumbs, eggs, Dijon, parsley, salt, pepper, thyme, allspice, and nutmeg.

4) Shape. Roll into 1 1/2-inch meatballs (about 24). Chill 15 minutes for easier handling.

5) Brown. Heat oil in a large skillet over medium. Cook meatballs in batches, turning, 6 to 8 minutes until browned.

6) Make gravy. In the same skillet, melt 3 tablespoons butter. Whisk in flour and cook 1 minute. Slowly whisk in broth until smooth. Simmer 2 minutes, then whisk in cream, soy sauce, Dijon, salt, and pepper.

7) Simmer. Add meatballs to gravy and simmer 5 minutes until thickened and heated through.

8) Serve. Spoon gravy over meatballs and serve with mashed potatoes or noodles.

Notes

– Texture tip: Don’t puree the lentils and rice—pulsing keeps the meatballs hearty.

– Make-ahead: Form meatballs up to 24 hours ahead and refrigerate.

– Freeze: Freeze cooked meatballs (without gravy) up to 2 months; thaw and warm in fresh gravy.

– Tools: Skillet, food processor (helpful), cookie scoop.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Swedish-inspired