Ok, so a couple of things:
- These are fantastic.
- Sorry about the iPhone photos, I wasn’t going to blog them just yet, but I got masses of messages asking me for the recipe. I will update the photos one day, but you need these meatballs NOW.
- DOUBLE THE RECIPE. For real. it doesn’t make heaps and you want heaps.
God, what glory. They were exactly what I wanted for a mid-winter weeknight meal, tons of buttery carbs and creamy gravy. Chuck an obligatory bit of steamed veg on the side and you’re on a winner! By all means have lingonberry jam just like Ikea or even a bit of cranberry.
If you’ve had Ikea or proper Swedish meatballs, you’ll know these have a slightly different texture and flavour to the original, but as part of the ball-gravy-mash combo they’re pretty bloody good.
If you don’t have TVP on hand, you can make these meatballs, but sub out the Italian seasonings for the garlic, parsley and allspice of below. They’ll be a bit more strongly-flavoured than the typical Swedish ones, but delicious all the same!
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PinDescription
A vegetarian version of the Ikea classic, every bit as good and comforting and made without the assistance of self-assembled furniture!
Ingredients
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/2 cup vegetable stock
- 1/2 cup TVP
- 1/4 small onion, finely diced
- 1 teaspoon parsley, finely chopped
- 1 clove garlic, finely chopped
- 1/4 teaspoon allspice or nutmeg
- 1/4 teaspoon salt and pepper
- 1 egg
Cream Sauce
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1 cup beef-style stock (I use Massel)
- 1/2 teaspoon Worcestershire sauce
- 1 cup cream
- salt and pepper
Instructions
- In a medium bowl combine the breadcrumbs with the milk and leave to absorb.
- In a small saucepan, heat the vegetable stock and add the TVP to absorb.
- Add the onion and TVP to the breadcrumbs. Mix in the parsley, garlic, allspice, salt, pepper, and egg. Really squeeze it in there to ensure everything is homogenous.
- Form into balls: you’re looking to make about 12 from the original recipe.
- In a large frying pan, heat a little oil over medium heat and fry the balls until brown on all sides. They will develop flat spots, so if you’re averse to that sort of thing, bake them in a hot oven for 15-20 minutes until they’re cooked all the way through.
Cream Sauce
- In the same frying pan, melt the butter and stir in the flour. Cook this off for about a minute.
- Add the beef-style stock and whisk to really get the liquid incorporated without any lumps.
- Add the cream and Worcestershire sauce and simmer for about 10 minutes until the sauce thickens and the flavour intensifies. Check for seasoning and add salt and pepper as you see fit.
- Return the meatballs to the sauce and reheat before serving.
Notes
Feel free to substitute your favourite vegetarian meatball recipe, but alter the flavourings to replicate these ones.
Meatballs can be made from lentils, mushrooms, beans, nuts/cheese – all manner of things. Experiment until you’re happy.
Keywords: veggie meatballs, veg Swedish meatballs, Swedish meatballs, Vegetarian Ikea Meatballs, Vegetarian Swedish Meatballs with Cream Gravy
kelley @magnetoboldtoo says
August 2, 2018 at 2:56 pmHoly Mother of Gah that looks good. I just googled TVP and I reckon it won’t kill me so HUZZAH! I reckon I shall give this a burl.
YUM.
Stacey says
August 2, 2018 at 8:54 pmI want to make it for you <3
Lorraine @ Not Quite Nigella says
August 2, 2018 at 5:37 pmOoh hello lover! These look like exactly what I want to eat right now. 😀 Never thought to make a vegetarian version but it totally appeals.
Stacey says
August 2, 2018 at 8:54 pmGod there’s not much I’d rather shovel in my face than mashed potato and that creamy, savoury gravy. SO GOOD.
Tina Lacy says
August 2, 2018 at 5:47 pmI made something similar the other night except the supermarket has stopped selling massel beef stock and i used a different breed of stock powder which turned out to be incredibly salty, They were not the meatballs of my dreams 🙁
Stacey says
August 2, 2018 at 8:53 pmNoooooo! that’s a bummer! wonder why they stopped selling it? It’s so good!
Reannon says
August 2, 2018 at 10:32 pmI’m not sure what TVP is but we are fans of anything with gravy & im always trying to get my people to eat less meat so this might be a goer….🤞🏼🤞🏼🤞🏼
Goldfields Girl says
August 7, 2018 at 10:30 pmI will have to give these a try! My neighbour cooked us vegemeatballs recently but they used crushed walnuts and oats but I am always entered in trying different recipes. Hubby loves them!
Deneale | Goldfields Girl
http://www.goldfieldsgirl.com
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Kristin Alicia says
August 8, 2018 at 7:21 amThis looks delicious, Stacey! I’m not doing dairy anymore, but I imagine I could “veganize” this (or cheat and have a little bit of butter). I’ve never used TVP before (in fact, I had to google it), but I am curious. I’ve made a few vegetarian meatball recipes and they all seem too mushy to me. Perhaps TVP will help with texture. Thanks for sharing.
Ames says
August 11, 2018 at 11:35 amYum!!!! I’ve never heard of TVP before but want to try it now.
Caz - Room for My Soul says
August 11, 2018 at 7:10 pmI think you may have set the internet alight with searches for TVP! I now know it’s texturised veggie protein!! LOL
Stacey says
August 14, 2018 at 12:49 pmhahah and here I was thinking it was a standard item! I guess it is among veggies. It’s super versatile and I don’t use it nearly enough! Cheap too ✔️
Amy | More Time Than Money says
October 14, 2018 at 9:43 amThese are to die for!
★★★★★