A vegetarian version of the Ikea classic, every bit as good and comforting and made without the assistance of self-assembled furniture!
- 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
- 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
- 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.
- 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.
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