Christmas spiced meatballs or julköttbullar are a must on every Swedish Christmas table and as you know I am from Sweden and we currently live in Sweden as well, so every year I come up with a new Vegan Christmas Spiced Swedish Meatballs recipe inspired by the meatballs I used to eat as a kid every Christmas season. In our humble opinion, these ones are the very best ones from all our variations recipes because they are so insanely meaty and delicious, super easy, made with very simple ingredients that everyone can find at the supermarket, and can be made gluten-free only by swapping the all-purpose flour with gluten-free all-purpose flour and a bit of xanthan gum. Serve them along with our Vegan Green Peppercorn Gravy, our masterpiece THE Swedish Style Vegan Christmas Ham, and our Crispy Vegan Cheesy Potato Stacks.
One 207 g serving of these yummy Vegan Christmas Spiced Swedish Meatballs provides you with 253.1 kcal, 40% of the protein, 48% of the calcium, and 26% of the iron that you need in a day (based on a 2000 kcal per day diet). Check the detailed nutrition facts below.
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Vegan Christmas Spiced Swedish Meatballs
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 1 kg extra-firm tofu, pressed
- 1 small onion, very finely chopped
- 2 tsp sea salt
- 1 tsp raw sugar
- 2/5 tsp ground cloves
- 1/2 tsp allspice berries, freshly crushed
- 1/2 tsp black pepper, freshly ground
- 2 tsp beetroot powder
- 3 tbsp Japanese soy sauce, or tamari, for gluten-free option
- 1 tsp liquid smoke
- 1/4 cup nutritional yeast
- 3 tbsp old-fashioned mustard, don't skip!
- 1/2 tsp nutmeg, freshly shaved (don't use store-bought ground nutmeg, it makes a huge difference in flavour), don't skip!
- 2 tsp caraway seeds, freshly ground. Don't skip!
- 1 cup all-purpose flour
- Press the tofu manually or using a tofu press until most of the water has been drained.
- In a large bowl, place the pressed tofu, and using a potato masher, mash the tofu until it's broken up into small pieces. Stir in the very finely chopped onion, sea salt, raw sugar, ground cloves, freshly crushed allspice, freshly ground black pepper, beetroot powder, Japanese soy sauce, liquid smoke, nutritional yeast, old-fashioned mustard, freshly shaved nutmeg, and freshly ground caraway seeds. Mix using a sturdy spatula until well combined. Try the mixture and adjust the seasoning to your own taste before adding the flour.
- Once you have adjusted the seasoning, add the all-purpose flour to the mixture, and continue mixing, using a sturdy spatula, until a dough comes together. If the mixture is too wet, add a little more flour.
- Using a small cookie scoop, make balls out of the dough until you have used all the mixture. Place the meatballs on a parchment paper-lined tray. We made 50 meatballs, which would be 6 servings.
- Heat a large non-stick skillet over medium heat, and cook the meatballs in batches of 8.
- For every batch of approximately 8 meatballs, we added to a hot non-stick skillet 1 tsp of vegan salted butter and 1/2 tbsp of Japanese soy sauce. Pan-fry the meatballs until golden on all sides, 3 to 4 minutes per batch.
- Place pan-fried meatballs back onto the parchment paper-lined baking tray. Let them rest until room temperature.
- Refrigerate the meatballs for a minimum of 2 hours to overnight. This is an important step to achieve the right consistency, do not omit!
- Preheat the oven to 180ºC/356ºF.
- Place the chilled meatballs back onto the parchment paper-lined baking tray and bake on the middle rack of the oven for 20 minutes.
- Serve immediately along with our Vegan Green Peppercorn Gravy and our Crispy Vegan Cheesy Potato Stacks. Enjoy!
- Store in the refrigerator in a sealed container for up to 5 days.
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