A plant-based take on Nordic cooking
Plant-Based Swedish Meatballs
180g
We brought the power of pea protein together with the classic meatball flavour of Swedish cuisine — high in protein and entirely plant-based.
Where to BuyIngredients
- Pea Protein
- Sunflower Oil
- Spice Mix
- Coconut Oil
- Methylcellulose
- Nutritional Yeast
Nutrition Facts
per 100g
- Energy
- 356 kcal
- Protein
- 21.4 g
- Fat
- 26 g
- Carbohydrates
- 9 g
Plant-Based Swedish Meatballs: A Nordic Take on Pea Protein
Our Swedish meatballs start from pea protein, and that is what shapes the texture: instead of pulling into strands, it breaks apart under the bite, very close to a classic meatball. The spice mix brings that gently allspiced, nutmeg-tinged Nordic character, and nutritional yeast fills in the depth behind it.
Sunflower and coconut oil are what keep the meatball juicy. Coconut oil stays solid at room temperature, so it melts slowly as the meatball cooks and keeps it moist from the inside — doing by plant means what the fat does in a classic meatball. That is also where the 26 g of fat and 356 kcal per 100 grams come from.
How to Cook Vegan Meatballs
The meatballs arrive ready to cook — no thawing time, no mixture to prepare.
- In the pan: 6-8 minutes over medium heat with a little oil, shaking the pan now and then so every side browns. Don't press them with a fork — they lose their juices.
- In the oven: 15-18 minutes at 200°C on a lined tray. The most practical method for a crowded table.
- In sauce: Brown them in the pan first, then move them into a plant-based cream sauce and simmer for 2-3 minutes. Plate with mashed potato and lingonberry jam for the classic Swedish serve.
From tomato-sauced pasta to sandwiches, meze to main course — it works anywhere meatballs belong. For more ideas, take a look at our recipes page.
Protein Content and Ingredients
Each 100 grams contains 21.4 g of protein, 356 kcal, 26 g of fat and 9 g of carbohydrates. Almost all of the protein comes from pea protein. The methylcellulose in the ingredients list is a binder derived from plant cellulose; it is what holds the meatball together as it cooks. The full list and nutrition table are above.
Storage: the product should be kept at +4 °C, in the fridge.
Frequently Asked Questions
What are vegan Swedish meatballs made of?
VitaVegantis Plant-Based Swedish Meatballs are made from pea protein, sunflower oil, a spice mix, coconut oil, methylcellulose and nutritional yeast. Our products contain no animal ingredients and are 100% plant-based.
Do the plant-based Swedish meatballs contain gluten?
The ingredients list contains no source of gluten such as wheat, barley or rye — the product is built on pea protein. If you have a gluten sensitivity, we recommend checking the current label on the pack before buying.
How much protein do the vegan meatballs contain?
Each 100 grams contains 21.4 g of plant protein, coming from pea protein.
How many calories are in the vegan Swedish meatballs?
There are 356 kcal per 100 grams, along with 26 g of fat and 9 g of carbohydrates. The higher fat figure comes from the sunflower and coconut oil that keep the meatballs juicy.
What is methylcellulose?
It is a plant-derived binder made from cellulose, the material that forms plant cell walls. It holds the mixture together and stops the meatball falling apart as it cooks — the job that fat and connective tissue do in a meat meatball.
How should the vegan Swedish meatballs be stored?
VitaVegantis Plant-Based Swedish Meatballs should be stored at +4 °C, in the fridge.
Where can I buy VitaVegantis Swedish Meatballs?
You can find them at partner shops and stockists across Türkiye. See our sales points page for the current list. Where to buy →
