Swedish Meatlessballs

These little balls which resemble meatballs, have a lovely nutty flavor from the nutmeg. The “milky” gravy or sauce is also somewhat sweet and nutty. They seem to disappear as soon as they are served!

Swedish Meatlessballs

Serving Size: 4


  • 1 cup TVP (Texturized Vegetable Protein)
  • 1/2 cup breadcrumbs
  • 1 tbs. soy sauce or tamari
  • salt
  • 1 onion, minced
  • 2 tbs. nutmeg
  • salt and pepper
  • 150 milliliters soy cream
  • oil for frying
  • salt
  • 2 tsp. corn starch
  • 2 tsp. sugar
  • 250 grams fine noodles

Swedish Meatlessballs Directions:

  1. Soften, or reconstitute the TVP using warm or hot water.
  2. Add the soy sauce and the pinch of salt.
  3. Add the minced onion, pepper and mix in the bread crumbs.
  4. Season with 1 tablespoon of the nutmeg.
  5. The mixture should be a firm sticky mass. If not add a bit more bread crumbs, or warm water whichever is needed.
  6. Form medium sized balls from the mixture using a tablespoon.
  7. Fry the balls in a bit of oil until they are golden brown.
  8. I remove the balls and place them on a platter which is ovenproof and keep them warm in the oven.
  9. Using a paper towel I slightly wipe out the frying pan to remove any browned pieces or crumbs but leave the pan slightly oily.
  10. In the same frying pan, pour the soy cream and add the rest of the nutmeg and corn starch.
  11. Place over a low heat and stir until the mixture begins to thicken.
  12. Season with a pinch of sugar dash of salt and pepper and perhaps a bit more nutmeg if you want it a stronger flavor.
  13. They are usually served over very fine noodles (like angel hair noodles) or spetzles.