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Swedish chickpea meatballs
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5 from 1 vote

Swedish Chickpea Meatballs

Swedish chickpea meatballs put a vegetarian spin on a classic Midwestern comfort food. Seasoned with nutmeg and allspice, the chickpea meatballs are hearty and savory and the traditional sauce is rich and warm. Serve over egg noodles, rice, or zoodles -- and, of course, with a side of lingonberry jam.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
Calories: 387kcal
Author: Cara Lanz

Ingredients

Chickpea Meatballs

  • 1 can chickpeas, drained and rinsed
  • ¼ cup white onion, diced
  • 1 clove garlic, minced
  • ½ cup panko
  • 1 egg
  • salt and pepper
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2 tablespoons parsley, chopped

Swedish Meatball Sauce

  • 1 tablespoon butter
  • ¼ cup flour
  • 3 cups vegetable stock
  • salt and pepper
  • 1 tablespoon soy sauce
  • ¼ teaspoon allspice
  • ⅔ cup cream, dairy or vegan
  • chopped parsley
  • lingonberry jam
  • noodles, rice, or zoodles

Instructions

Chickpea Meatballs

  • Preheat the oven to 375. Prepare a baking sheet with parchment paper or a silicone baking mat.
  • Drain and rinse one can of chickpeas. Smash them about half-way so there is still chunky texture in them. Add diced onion, garlic, panko, one egg, salt and pepper, nutmeg, allspice, and parsley. You can mix them with a spoon, but really the best way is with your hands. Like regular meatballs.
  • Shape the mixture into meatballs. I use a small ice cream scoop to portion the meatballs, then roll them in my hands.
  • Place the meatballs on the baking sheet and bake for 15-20 minutes, or until lightly browned.
  • While the meatballs are cooking, make your noodles, rice, or spiralize your zucchini.

Swedish Meatball Sauce

  • Note: This recipe makes a generous serving of sauce, so you'll have plenty to serve over noodles or rice.
  • Heat a saute pan or deep skillet over medium heat. Add butter. When the butter has melted, add the flour. Stir until the flour has lightly browned. Add the vegetable stock, salt and pepper, soy sauce, and allspice. Bring to a boil, reduce to a simmer. Stir until the mixture has thickened, approximately 10-15 minutes. Add cream. Stir until combined.
  • Drop the meatballs into the sauce stir. Serve over noodles, zoodles, or rice and lingonberry jam.

Nutrition

Calories: 387kcal | Carbohydrates: 70g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1084mg | Potassium: 281mg | Fiber: 4g | Sugar: 23g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg