Vegan Köttbullar with Lingonberry Jam and Mashed Potatoes
A cozy, authentic style vegan kӧttbullar dinner made with Beyond Beef, warm spices, and a creamy plant based gravy. The meatballs are browned on the stovetop, simmered in a silky oat cream sauce, and served with buttery mashed potatoes and lingonberry jam for the classic Swedish contrast of savory and sweet. Comforting, nostalgic, and fully dairy free.
Equipment
- Large mixing bowl
- Skillet or sauté pan
- Wooden spoon or spatula
- Sauce whisk
- Medium pot (for mashed potatoes)
- Potato masher
- Cutting board and knife
- Measuring cups and spoons
Ingredients
Vegan Köttbullar (Meatballs)
- 1 lb Beyond Beef
- 1 small yellow onion very finely minced
- 2 cloves garlic grated
- ½ cup panko breadcrumbs
- ¼ cup unsweetened oat or soy milk
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- ¼ tsp grated nutmeg
- ¼ tsp ground allspice
- ½ tsp black pepper
- ¾ tsp sea salt
- 1 tbsp neutral oil for frying
Vegan Cream Gravy
- 2 tbsp vegan butter
- 2 tbsp all purpose flour
- 1 ½ cups vegetable broth
- ½ cup unsweetened oat cream or creamy oat milk
- 1 tsp soy sauce
- ½ tsp Dijon mustard
- Salt and black pepper to taste
Mashed Potatoes
- 2 lbs Yukon gold potatoes peeled and quartered
- 3 –4 tbsp vegan butter
- ½ –¾ cup warm unsweetened plant milk
- Salt to taste
To Serve
- Lingonberry jam
- Chopped parsley optional
Instructions
- Add the peeled, quartered potatoes to a pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 to 18 minutes.
- Drain and return the potatoes to the pot. Let them steam for 1 to 2 minutes.
- Mash with vegan butter and warm plant milk until smooth and fluffy. Season with salt to taste. Cover to keep warm.
- In a mixing bowl, combine the panko and plant milk. Let the mixture sit for 2 minutes to hydrate.
- Add the Beyond Beef, minced onion, grated garlic, soy sauce, Dijon, nutmeg, allspice, pepper, and salt. Mix gently until everything is combined.
- Roll into small, round meatballs, about 1 tablespoon each.
- Heat the oil in a skillet over medium heat. Add the meatballs in batches and brown on all sides, about 6 to 8 minutes. Transfer to a plate.
- In the same skillet, melt the vegan butter.
- Sprinkle the flour over the butter and whisk to form a roux. Cook for 1 minute.
- Slowly pour in the vegetable broth while whisking, followed by the oat cream.
- Add soy sauce and Dijon and let the gravy simmer for 3 to 5 minutes until thickened.
- Season with salt and black pepper to taste.
- Return the cooked meatballs to the skillet with the gravy.
- Simmer on low for 5 minutes to warm through and let the flavors meld.
- Spoon mashed potatoes onto plates. Add the vegan kӧttbullar and ladle over plenty of creamy gravy. Serve with lingonberry jam on the side and parsley if using.
Notes
Chilling the rolled meatballs for 20 minutes before browning helps them hold their shape.
Oat-based cream gives the gravy the most classic Swedish texture.
Add a splash of broth when reheating if the gravy thickens.
Oat-based cream gives the gravy the most classic Swedish texture.
Add a splash of broth when reheating if the gravy thickens.