There are so many ways to make a vegan meatball. Lentils, mushrooms, nuts, seitan, or tempeh–any of these ingredients make for a delicious and healthy, meat-free meatball. In this recipe, we use eggplant and white beans to introduce yet another way to enjoy a more compassionate version of a classic favorite. The distinction between Italian-style and Swedish meatballs is mainly in the sauce. Italian meatballs are served in a tangy tomato sauce whereas Swedish meatballs are finished in a rich gravy made with sour cream or plain yogurt. The Swedish version tends to be a milder, gentler comfort dish, perfect to cozy up to on a cold winter’s night. As the Swedes say, there’s no bad weather, just bad clothes, so as a nod to their origin, our Swedish meatballs have a heavy coat of breadcrumbs. We like the way it helps them stand up to the luscious, rich gravy–and maybe it keeps them warm, too. To serve, you can choose to go with classic pairings like mashed potatoes or noodles, or try a lighter approach and use spiralized zucchini (raw or quickly satuéed in a pan). This recipe makes a large batch, perfect for a gathering of friends and family. If there are fewer mouths to feed, set aside extra meatballs before adding them to the pan with the gravy and freeze them for up to 3 months. Extra gravy can also be frozen for up to three months.
This recipe is featured in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen (Skyhorse Publishing, 2019). Photo credit: Alexandra Shytsman.
To make the meatballs, heat the oil in a large skillet over medium heat. Add the eggplant, onion, and salt. Cook, stirring occasionally, for 15 to 20 minutes, until the eggplant is translucent and soft. Add garlic in the last couple of minutes of cooking. Remove from heat and set aside.
Preheat the oven to 375ºF. Line a baking tray with parchment paper. Depending on the size of your food processor, this next step may need to be done in two batches. In a food processor, pulse together the oats, 1 cup of breadcrumbs, walnuts, salt, nutmeg, and black pepper. Add the white beans and process until combined. Transfer the eggplant to the food processor, scraping in any brown bits in the pan, and pulse until everything is combined but not puréed. The mixture should retain some texture. Set the pan aside for making the gravy.
Spread two tablespoons of oil on the parchment. Place the remaining 1 cup of breadcrumbs in a small bowl. Using a tablespoon or portion scoop, shape the mixture into balls approximately 1 1/2 inches in diameter. Roll each one in breadcrumbs and arrange them on the baking tray. Bake for about 30 minutes, turning over halfway through the cooking time until the meatballs are firm and crispy on the outside.
While the meatballs are baking, make the gravy. Melt the butter in the eggplant pan. Whisk in the flour and cook for about 3 minutes. Whisk in the broth and stir until smooth and thickened. Stir in nutritional yeast, tamari, lemon juice, mustard, pepper, and salt. Gently simmer over medium-low heat until the gravy thickens, about 5 minutes. Stir in yogurt. Taste and add more salt if you like. Transfer meatballs to the pan and spoon gravy over them. Cook gently for about 5 minutes. Transfer to a serving dish, sprinkle with parsley, and serve. Freeze extra meatballs and sauce separately for up to 3 months.
To make the meatballs, heat the oil in a large skillet over medium heat. Add the eggplant, onion, and salt. Cook, stirring occasionally, for 15 to 20 minutes, until the eggplant is translucent and soft. Add garlic in the last couple of minutes of cooking. Remove from heat and set aside.
Preheat the oven to 375ºF. Line a baking tray with parchment paper. Depending on the size of your food processor, this next step may need to be done in two batches. In a food processor, pulse together the oats, 1 cup of breadcrumbs, walnuts, salt, nutmeg, and black pepper. Add the white beans and process until combined. Transfer the eggplant to the food processor, scraping in any brown bits in the pan, and pulse until everything is combined but not puréed. The mixture should retain some texture. Set the pan aside for making the gravy.
Spread two tablespoons of oil on the parchment. Place the remaining 1 cup of breadcrumbs in a small bowl. Using a tablespoon or portion scoop, shape the mixture into balls approximately 1 1/2 inches in diameter. Roll each one in breadcrumbs and arrange them on the baking tray. Bake for about 30 minutes, turning over halfway through the cooking time until the meatballs are firm and crispy on the outside.
While the meatballs are baking, make the gravy. Melt the butter in the eggplant pan. Whisk in the flour and cook for about 3 minutes. Whisk in the broth and stir until smooth and thickened. Stir in nutritional yeast, tamari, lemon juice, mustard, pepper, and salt. Gently simmer over medium-low heat until the gravy thickens, about 5 minutes. Stir in yogurt. Taste and add more salt if you like. Transfer meatballs to the pan and spoon gravy over them. Cook gently for about 5 minutes. Transfer to a serving dish, sprinkle with parsley, and serve. Freeze extra meatballs and sauce separately for up to 3 months.
