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Browned vegetarian Swedish meatballs in creamy gravy over egg noodles with parsley and lingonberry jam

Vegetarian Swedish Meatballs

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Tender TVP meatballs scented with allspice and nutmeg, browned in a skillet and simmered in a silky, savory sour cream gravy. Spoon them over egg noodles or mashed potatoes with cranberry or lingonberry sauce for a cozy holiday-season dinner.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings (about 24 meatballs)
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 cup TVP granules
  • 1 cup hot vegetable broth
  • 1 tablespoon soy sauce
  • 1/2 cup quick oats
  • 1/2 cup panko breadcrumbs plus more if needed
  • 1 large egg
  • 1/4 cup onion grated (about 1/2 small onion)
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 2 tablespoons vegetable oil for browning
For the gravy
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth a rich or mushroom broth is best
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup sour cream or heavy cream
  • salt and black pepper to taste
For serving
  • egg noodles or mashed potatoes
  • lingonberry jam or cranberry sauce

Method
 

  1. Stir the soy sauce into the hot broth and pour it over the TVP in a large bowl. Let stand for 10 minutes, until the liquid is absorbed, then fluff with a fork.
  2. Add the oats, panko, egg, grated onion, allspice, nutmeg, garlic powder, salt, pepper and parsley. Mix well with your hands until the mixture holds together when squeezed. Let rest for 10 minutes so the oats absorb moisture. If it still feels wet, add more panko a tablespoon at a time.
  3. Roll the mixture into about 24 firmly packed balls, roughly 1 1/4 inches across.
  4. Heat the oil in a large skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes, turning gently, until browned on all sides. Transfer to a plate.
  5. In the same skillet, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, until light golden. Slowly whisk in the broth, then add the soy sauce and Dijon mustard. Simmer for 3 to 4 minutes, whisking, until thickened.
  6. Turn the heat to low and whisk in the sour cream. Do not let it boil. Season with salt and pepper. Return the meatballs to the pan and simmer gently for 3 to 5 minutes, spooning the gravy over them. Serve over noodles or mashed potatoes with lingonberry jam or cranberry sauce, garnished with parsley.

Notes

Handle gently. TVP meatballs are a little softer than meat ones. Pack them firmly, let them brown before turning, and use a spoon or tongs rather than stirring.
Oven method. Brush the meatballs with oil and bake on a parchment-lined sheet at 400°F for 20 minutes, turning once, then add them to the gravy.
Vegan option. Use a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water), vegan butter and an unsweetened plant-based cream in the gravy.
Freeze. Freeze browned meatballs on a tray, then bag them for up to 3 months. Simmer from frozen in the gravy for about 10 minutes.

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