Swedish-Style Ground Plant-Based Protein Meatballs
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Swedish-Style Ground Plant-Based Protein Meatballs

Swedish-Style Ground Plant-Based Protein Meatballs

with Creamy Gravy and Buttery Green Beans

Skip a trip to a certain Scandinavian shop and make these DIY ground protein meatballs at home! Soften seasoned breadcrumbs with a bit of milk for extra tender results.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Plant-Based Ground Protein

2 unit

Russet Potato

170 g

Green Beans

2 unit

Garlic, cloves

56 mL


(Contains Milk)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 unit

Beef Broth Concentrate

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tsp

Dill-Garlic Spice Blend

2 tbsp

Cranberry Spread

Not included in your delivery

3 tbsp


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories860 kcal
Fat48 g
Saturated Fat25 g
Carbohydrate87 g
Sugar16 g
Dietary Fiber10 g
Protein28 g
Cholesterol85 mg
Sodium1400 mg
Trans Fat1 g
Potassium1500 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Measuring Cups
Large Non-Stick Pan
Potato Masher


Prep and cook potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Form and bake meatballs

Meanwhile, add breadcrumbs, half the Dill-Garlic Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk to a large bowl. Stir until milk is absorbed, 30 sec. Crumble in protein. Season with pepper, then combine again.Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Transfer to a parchment-lined baking sheet.Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Prep and cook green beans

Meanwhile, trim green beans. Peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Remove from heat. Add 1 tbsp (2 tbsp) butter, then toss until butter is melted and green beans are coated, 1 min.Transfer to a plate, then cover to keep warm.

Make creamy gravy

Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then garlic and Gravy Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add 3/4 cup (1 1/4 cups) water, broth concentrate and half the cream. Bring to a boil over high. Once boiling, reduce to medium-low and cook, stirring often, until gravy thickens slightly, 2-3 min. Season with pepper, to taste. When meatballs are done, transfer to the pan with creamy gravy. Toss to coat.

Finish mash

When potatoes are done, drain, then return to the same pot, off heat. Mash remaining cream, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.

Finish and serve

Divide mash and buttery green beans between plates. Top mash with meatballs and creamy gravy. Serve cranberry spread alongside.

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