Swedish-Inspired Vegan Meatballs with Creamy Gravy

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Swedish-Inspired Vegan Meatballs with Creamy Gravy

These Swedish-inspired vegan meatballs with creamy gravy are perfect for a cozy dinner, and they’re sure to become a family favorite. The combination of hearty lentils, aromatic herbs, and rich gravy makes for a satisfying and delicious meal that everyone will love.


  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4 servings
  • Calories: Approximately 300 kcal per serving


For the Vegan Meatballs:
  • 1 cup cooked brown rice
  • 1 cup cooked lentils (green or brown)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground flaxseeds
  • 3 tablespoons water
  • 1/4 cup breadcrumbs
  • 1 tablespoon nutritional yeast (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)
For the Creamy Gravy:
  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup unsweetened plant-based milk (such as almond or soy)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


For the Vegan Meatballs:
  1. In a small bowl, mix together the ground flaxseeds and water. Let it sit for a few minutes to thicken and form a gel-like consistency.
  2. In a large mixing bowl, combine the cooked brown rice, cooked lentils, chopped onion, minced garlic, breadcrumbs, nutritional yeast (if using), dried thyme, dried oregano, salt, pepper, and the flaxseed mixture. Mix until well combined.
  3. Form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the skillet, and cook until browned on all sides, about 8-10 minutes. Transfer the cooked meatballs to a plate and set aside.
For the Creamy Gravy:
  1. In the same skillet used for the meatballs, melt the vegan butter over medium heat. Add the flour and whisk continuously until it forms a smooth paste, known as a roux.
  2. Slowly pour in the vegetable broth while whisking constantly to prevent lumps from forming.
  3. Stir in the plant-based milk, soy sauce or tamari, and Dijon mustard. Continue to cook, stirring occasionally, until the gravy thickens, about 5-7 minutes.
  4. Season the gravy with salt and pepper to taste.
  1. Return the cooked meatballs to the skillet with the gravy, tossing gently to coat.
  2. Simmer the meatballs in the gravy for an additional 5-7 minutes, or until heated through.
  3. Serve the Swedish-inspired vegan meatballs with creamy gravy hot, garnished with fresh chopped parsley.
  4. Enjoy the comforting and savory flavors of these vegan meatballs with creamy gravy, served over mashed potatoes, noodles, or alongside lingonberry jam for a traditional Swedish touch!

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