Swedish Soy Meatballs

"The 2005 World Tour is next headed to Scandinavia. Posting this for my vegetarian teammates. Don't want to see them go hungry this week. :-)"
photo by Mizzy photo by Mizzy
photo by Mizzy
Ready In:
1hr 15mins




  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl combine bread crumbs, onion, pepper, nutmeg. and burger-style crumbles until well blended. Add all but 2 tablespoons of milk and test if your "meat" will form a ball. If needed, because the mixture is too dry, add the additional milk. Form into 1 1/2 inch balls.
  • In a large skillet over medium heat, brown the 'meat' balls in oil. Remove with a slotted spoon and place in a 2 quart casserole dish.
  • Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and half-and-half/soy milk/skim milk and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
  • Bake in preheated oven for 30 minutes.

Questions & Replies

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  1. I love swedish meatballs but I am trying to stay away from eating meat so I decided to try these. It was my very first time ever using/trying the soy crumbles, but I just did not find these meatballs that good. I managed to eat three of them by mixing mashed potatoes and cranberry sauce up with the cut up meatball. Won't make them again though. Sorry, but I have to give my honest opinion about my experience with this recipe.
  2. Yum! I halved the recipe, and made a change or two. Okay, here's the trick to getting these to stick together. Use an egg or egg sub equivalent, and slightly more bread crumbs. Use fresh--dry just won't cut it. I used dried onions to help absorb some of the excess water. The big change I made was baking the meatballs at 350 for about 15 minutes. I sprayed a foil-lined baking sheet with cooking spray, placed the meatballs on that, and sprayed them with the spray, too, so they wouldn't dry out as easily. They came out perfectly, and stayed together. Thanks, Toni, for a yummy vegetarian alternative.
  3. the flavor of this is great, i've never had real swedish meatballs before, so it was a surprise. Luckily i had the previous two reviews as a guide, so i defrosted the crumbles before attempting to form the balls. The meatball still fell apart though, which i was disappointed about. I think maybe the measurements are a litte vague, i did not know what 3 slices of bread meant, since slices come in different shapes and sizes. Either way, I added an egg to help keep the balls together a little better, which helped a bit. I will definitely keep using this recipe in the future, despite the small probs i had. thanks for posting!
  4. I adore this stuff. It's very hard to get the "meatballs" to stick together, so I added a lot of flower and that helped a lot. Your hands get really cold making these! I didn't think to thaw the "meat", silly me. Also, you're going to need a lot more nutmeg. 1/4 teaspoon? That's a joke! I used a whole bunch and they turned out excellent. Thanks for the recipe. :]
  5. For those of you who don't already know, soy crumbles are usually purchased frozen. Without thinking too much about it, I began to make this without defrosting them first. Needless to say I had a lot of difficulty forming the mixture into balls. I tried allowing to defrost a bit more and adding an egg as binder, which worked but only to an extent because they crumbled again while frying. So I salvaged the dish as best I could (i.e. browned the meat, both crumbled and not) and ended up with a delicious dish that at least tasted a lot like the creamy vegetarian Swedish meatballs my sister often makes for me. Let me warn you though that my family would never eat Swedish meatballs without the liberal addition of fresh dill, which was what I added for this dish (about 1/2 cup but you may want to use less). Mmmm, a very important ingredient. Thanks very much for the recipe Toni!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
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