Vegan Christmas Spiced Swedish Meatballs
Christmas spiced meatballs or julköttbullar are a must on every Swedish Christmas table and as you know I am from Sweden, 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. They are so meaty and delicious, super easy, made with very simple ingredients, and can be made gluten-free.
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, ground cloves, freshly crushed allspice, freshly ground black pepper, beetroot powder, Japanese soy sauce, and liquid smoke. 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.
Serving: 207g | Calories: 253.1kcal | Carbohydrates: 22.3g | Protein: 20g | Fat: 10.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.94g | Monounsaturated Fat: 3.05g | Sodium: 1621mg | Potassium: 261.75mg | Fiber: 1.9g | Sugar: 4.4g | Vitamin A: 2.41IU | Vitamin B1: 0.25mg | Vitamin B2: 0.19mg | Vitamin B3: 1.65mg | Vitamin B5: 1.52mg | Vitamin B6: 0.16mg | Vitamin C: 0.93mg | Vitamin E: 0.25mg | Vitamin K: 5.29µg | Calcium: 48.45mg | Iron: 4.74mg