Nicely textured meatless Swedish meatballs covered in a rich and creamy gravy over a bed of egg noodles!

Simple Vegetarian Swedish Meatballs

She kept a curio cabinet that she brought over from Sweden at our family cabin. It was in pristine condition. No one was allowed to touch it. Everything in that cabinet was very carefully placed in there and then it never moved. We were always warned about not playing too close to it.

Turns out it was worth nothing! We ended up donating it.

I wish I could go back in time and ask her why she was so protective of those things. They didn’t have any monetary value, so they must have held some kind of memories for her!

Anyway, on to the recipe for these Vegetarian Swedish Meatballs! I have been trying to grow my collection of vegetarian meatballs on the blog, so I am adding these to the list of Rice Krispie Vegetarian Meatballs , Sweet & Sour Tofu Meatballs , and Saucy Vegetarian Meatballs!

What You’ll Need for the Meatballs

1 1/2 cups Cheddar Cheese, Shredded

1 1/2 cups Dry Bread Crumbs

1 cup Ground Walnuts

6 Eggs

1/2 cup Onions, Minced

6 tbsp Milk

2 tbsp Vegetarian Beef Seasoning

1/2 tsp Garlic Salt

And the Gravy

6 tbsp Butter, Melted

8 tbsp Flour

4 cups Vegetable Broth

3 tbsp Vegetarian Beef Seasoning

1 cup Heavy Cream

Pinch of Garlic Powder

1/2 tsp Onion Powder

How to Make Vegetarian Swedish Meatballs

Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.

In a large bowl, mix together 1 1/2 cups shredded cheddar cheese, 1 1/2 cups bread crumbs, 1 cup ground walnuts, 6 eggs, 1/2 cup minced onion, 6 tbsp milk, 2 tbsp vegetarian beef seasoning, and 1/2 tsp garlic salt. (Add a little milk if too dry)

Make 1 1/2 tbsp size round balls and place on prepared pan.

Bake for 30 minutes.

In the meantime, make the gravy by melting 6 tbsp butter in a large sauce pan. Whisk in 8 tbsp flour. In a separate measuring cup, whisk together 4 cups vegetable broth with 3 tbsp vegetarian beef seasoning. Pour into sauce pan and whisk together. Then pour in 1 cup heavy cream, a pinch of garlic powder, and 1/2 tsp onion powder and mix.

Let simmer to thicken, whisking often.

Remove meatballs from the oven after 30 minutes. Cover with gravy and return to the oven for additional 20 minutes. Set extra gravy aside.

Prepare package of egg noodles according to directions on the bag.

Once meatballs are done, place desired amount of meatballs over egg noodles and cover with additional gravy.