Vegan Swedish Meatballs

My mom was a meatball fiend when I was a kid. I think that was a thing in the early 90’s. Meatballs were huge. I think they are back, at least I like to think so because I love these meatballs! Swedish meatballs was a signature dish of my mom’s. I loved them so much. They are one of the things I really miss from before going vegan. So, I made my own. These vegan Swedish meatballs are my new jam. You may agree.

This is a super quick weeknight meal. The meatballs take about 5 minutes to throw together, then another 5 minutes to cook, the sauce maybe takes 10 minutes, so let’s say a 20 minute meal! Heck yes! That is literally all I can muster up to make during the week.

After cooking all day, I don’t have a lot left in me for dinner time, so this quick meal is perfect! You can put them over noodles, or serve them alone or with a veggie side. They are amazing no matter what! I love mine with a great big pile of vegan mashed potatoes! The gravy for the meatballs goes really well with some creamy mashed potatoes!

The meatballs are processed in a food processor, just the tempeh, bread crumbs some flax and seasonings. They brown so beautifully! This is one of those meals I always tell you is great for a cast iron skillet! The cast iron gives them such a great crust! My mouth is watering as we speak, thinking about those brown and crusty tempeh meatballs!

I am fairly certain your whole family will love this meal, herbivores and omnivores alike. Maybe even carnivores. The best damn vegan Swedish meatballs are super excited about you eating them! You won’t regret it! These vegan Swedish meatballs are THE BEST!

Vegan Swedish Meatballs
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Perfect tempeh meatballs, browned to perfection and smothered in the best dang vegan Swedish meatball sauce ever!  

Course: Main Course
Author: Lauren Hartmann
For the Meatballs
  • 8 oz. pkg Tempeh
  • 2 Tbsp. Flax meal+3 Tbsp. Water
  • 1/2 C. Bread crumbs, vegan I used Edward and Sons
  • 1/2 C. Panko bread crumbs, vegan I used Ian's
  • 1/4 C. Water
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Parsley
  • 1 tsp. Garlic powder
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. All spice
  • Salt and Pepper to taste
  • Oil for browning the meatballs
For the Sauce
  • 1/4 C. Vegan butter
  • 1/4 C. All purpose flour
  • 2 C. Vegetable broth
  • 1 Tbsp. Braggs amino acids or soy sauce
  • 1 C. Coconut milk, full fat, I used Native Forest from Edward and Sons
  • 2 tsp. Dijon mustard
  • 1 tsp. Red wine vinegar
  • Salt and Pepper to taste
  1. Make the meatballs first, mix the flax and 3 Tbsp. of water together to make a flax egg. Now add all the meatball ingredients to a food processor including the flax egg and process until the mixture starts to come together and is smooth. The mixture should easily form balls if pressed together. If it doesn't press together and hold, add a tablespoon more water and process until it comes together. 

  2. Now shape balls out of the tempeh mixture. Grab about a tablespoon or so of the mixture, press together and roll into a ball. Repeat until all the mixture has been rolled. 

  3. Heat the oil in a cast iron skillet on medium high. Brown all the meatballs on each side. It will take a minute or two on each side. Reduce heat as needed. Once the meatballs are brown, remove from pan. 

  4. Wipe any excess oil out of the pan, and make the sauce. Reduce heat to medium low. Add the vegan butter and flour to the skillet. Make a roux by whisking the flour and butter so they form a paste. 

  5. Now whisk in the vegetable broth, amino acids, coconut milk( I used Native Forest from Edward and Sons), mustard and vinegar. Whisk until fully combined. Bring heat up to medium and bring to a simmer so there are little bubbles. Simmer, reducing heat if needed until the sauce gets nice and thick. It may take 5-10 minutes. 

  6. Taste the sauce and adjust seasoning with salt and pepper. Add the meatballs back into the sauce. Coat the meatballs with the sauce. Remove from heat and serve immediately with noodles, potatoes, veggies or just by themselves!

Recipe Notes

If you can't find vegan bread crumbs(there are many brands, but if they don't have them locally for you), you can just use your favorite vegan bread dried out a bit and processed to crumbs in a food processor. 

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      August 26, 2017 at 8:15 pm

      Oh my gosh!! Came across your feed in IG because you liked one of my posts. Thank you!!! Your blog is amazing! So thankful for the connection! Switched to no meat nutrition 2 months ago and your recipes are so fresh and new! Can’t wait to try some of them!

  • Reply
    October 6, 2017 at 6:30 pm

    These look and sound so delicious!! Can you tell me about how many meatballs this recipe makes? I’m looking to feed 5 people and am wondering if I should double it. Thank you!

    • Reply
      Lauren Hartmann
      October 6, 2017 at 6:37 pm

      Yay! This recipe makes 12-14 meatballs, so I would probably double it if you are making it for 5 people. I hope you enjoy!

  • Reply
    Lisa Simmons
    October 11, 2017 at 12:02 am

    Just made this for dinner tonight. IT. IS. DELISH! I’m a fan!! Thanks for sharing!!!! ❤️

    • Reply
      Lauren Hartmann
      October 11, 2017 at 12:05 am

      Yay! This makes me incredibly happy!😍

  • Reply
    October 11, 2017 at 2:32 am

    These sound amazing! I’m hoping to make them this weekend! I usually meal prep all my meals on the weekend. Do you think these would get soggy or crumbly if left sitting in the sauce for several days? Thanks!

    • Reply
      Lauren Hartmann
      October 11, 2017 at 1:07 pm

      So, I have eaten them a few days later, and they do get a bit soggy, but not terrible. However, I would recommend making the meatballs and browning them and putting them in one container, then make the sauce and put in another container. Then you can just reheat separately and then pour the sauce over when you are ready to eat! I hope that helps😄

  • Reply
    October 14, 2017 at 12:15 am

    These are my family’s absolute favorite and have them at least once per week. Thank you so much for the recipe. Do you happen to have the nutritional info? Thanks 🙂

    • Reply
      Lauren Hartmann
      October 14, 2017 at 3:03 pm

      Yay! I am so happy to hear that! I calculated the calorie content for you. There are 1,400 calories in the entire recipe, so you can at least figure it out how many per serving depending on how many people you are serving. If there is any other specific nutritional information you would like let me know, and I will figure it out!

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    Sharon wesley
    November 22, 2017 at 2:22 am

    Sounds yummy just wondering do you use both bread crumbs and panko. Thanks can’t wait to try them.

    • Reply
      Lauren Hartmann
      November 22, 2017 at 12:22 pm

      Yes, I use regular bread crumbs and panko, but if you prefer one you can just use that one. I do like the texture they both create though.😊

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    December 16, 2017 at 7:55 pm

    Holy bananas, this sauce is amazing. I’m waiting for my rice to finish cooking and literally just eating the sauce 😛

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    January 10, 2018 at 2:52 pm

    Do you think the meatballs could be frozen after cooking?

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