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Plant-Based Swedish Meatballs
A Swedish classic made vegan. | Nancy Anne Harbord

Plant-Based Swedish Meatballs

Tasty plant-based Swedish meatballs with pickles, mashed potatoes, and a creamy blackcurrant-juniper sauce. Oh, and lingonberries!

If you’re expecting a plate of classic Swedish meatballs with the usual accompaniments (Tangy lingonberries! Luscious mashed potatoes! Creamy sauce!), that’s exactly what this is. Plus, it’s all plant-based.

Plant-Based Swedish Meatballs

By Ankan Linden

25 mins to prep
1 hour to cook
Yields 4
Vegan

Ingredients

Swedish meatballs

  • 1 package Oumph! Mince, thawed
  • 4 tablespoons 60 grams vegan butter, divided
  • 1/2 cup yellow onion, finely chopped
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Blackcurrant cream sauce

  • 1 tablespoon 15 grams vegan butter
  • 1/2 cup yellow onion, finely chopped
  • 1 tablespoon dried mushrooms
  • Handful fresh chanterelle mushrooms
  • 1 1/4 cups 300 milliliters oat cream, divided
  • 2 tablespoons vegetable stock
  • 1 tablespoon dark soy sauce
  • 1 tablespoon blackcurrant jelly or conserve with pectin
  • 1 teaspoon dried thyme
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Pickled cucumbers

  • 1/2 large cucumber, peeled alternating skin on and off and sliced 16-inch thin
  • 2 teaspoons Kosher salt
  • 2 tablespoons fresh parsley leaves, roughly chopped
  • A pinch ground white pepper (optional)
  • 1/2 tablespoon white vinegar (12% acidity, if available)
  • 1 1/2 tablespoons granulated sugar

Creamy mashed potatoes

  • 6 medium 1 kilogram all-purpose potatoes (such as Yukon Gold potatoes), peeled and cut into 1-inch/2-centimeter cubes
  • 3 tablespoons 45 grams plant-based butter, melted
  • 1/4 cup 60 milliliters plant-based milk
  • Kosher salt, to taste

Crushed lingonberries

  • 1 1/4 cups 130 grams fresh or frozen lingonberries, thawed
  • 2 tablespoons granulated sugar

Preparation

    Swedish meatballs

    • 1
      In a large frying pan over medium heat, add 1 tablespoon (15 grams) butter and onion. Cook until tender and lightly browned.
    • 2
      In a large bowl, add Oumph! Mince, cooked onions, and salt and black pepper to taste. Use damp hands to roll the mixture into 1-inch/2-centimeter balls (about 1 tablespoon each) and set aside on a plate.
    • 3
      Heat the same frying pan over high heat and add 2 tablespoons (30 grams) butter. Fry half the meatballs until firm and well browned, 2-3 minutes, shaking the pan every 20 seconds so they cook evenly. If the meatballs stick to the pan, use a spatula to loosen. Set cooked meatballs aside on a plate and repeat with the remaining meatballs, using the remaining1 tablespoon (15 grams) butter.

    Blackcurrant cream sauce

    • 1
      Wipe and heat the same frying pan over medium-high heat. Add butter, onion, and both mushrooms. Cook until tender and lightly browned.
    • 2
      Add oat cream, stock, soy sauce, blackcurrant jelly, and thyme. Gently simmer for 2-3 minutes. Season with salt and black pepper to taste.
    • 3
      Gently add the cooked meatballs into the sauce and bring back to a simmer. Use a spoon to evenly coat the meatballs in the sauce.

    PICKLED CUCUMBERS

    • 1
      In a small bowl, add cucumbers and sprinkle with salt. Rest for 40 minutes to draw out liquid.
    • 2
      Drain the cucumbers and use hands to gently squeeze out excess liquid. Return to bowl and toss with parsley and white pepper, if using. Transfer into an 8-ounce lidded jar.
    • 3
      In the same small bowl, add 1/3 cup water, vinegar, and sugar. Stir to dissolve. Pour over the cucumbers. Rest in the fridge for at least an hour before serving.

    CREAMY MASHED POTATOES

    • 1
      In a large saucepan, add the potatoes, cover with cold water, and season with salt to taste. Bring to a boil over high heat, then reduce heat to a simmer. Cook until tender enough to crush with a fork, about 20 minutes.
    • 2
      Drain potatoes and let steam for 1 minute to remove excess water. Return potatoes to saucepan.
    • 3
      Add butter and milk. Mash with a potato ricer or masher until smooth. Season with salt to taste. Cover with a clean dish towel to keep warm.

    CRUSHED LINGONBERRIES

    • 1
      In a medium bowl, add the lingonberries and sugar. Mash with a fork. Taste and add more sugar if the lingonberries are extra tart.

    TO SERVE

    • 1
      Divide the mashed potatoes among 4 plates and top with the meatballs and sauce. Serve with lingonberries and cucumber pickles.

Chef's Notes

Defrost the Oumph! Mince in the fridge the day before to get ahead. You can also make the cucumber pickles several days ahead. Simply store in the refrigerator.

To make really creamy potatoes, use a hand mixer to whip the potatoes. Start on slow speed for 1 minute to break up the potatoes, then add the butter and milk and beat on medium speed for 1-2 minutes, until very creamy and fluffy.

Can’t find lingonberries? Substitute with fresh or frozen cranberries. Substitute the homemade cucumber pickles with dill pickle chips found at your local grocery store. The oat cream can be substituted with any heavy plant-based cream. The dried thyme can be substituted with dried Italian herb mix.