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Vegetarian Swedish Meatballs

These Vegetarian Swedish Meatballs are low FODMAP, savory, flavorful, luscious, healthy, tossed in creamy gravy and so delicious.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Entree, Main Course
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, Swedish, Vegetarian
Servings 4 servings


For the Meatballs

  • 200 g cooked rice (1 cup)
  • 150 g canned mushrooms (1 cup)
  • 125 g ricotta cheese (1/2 cup)
  • 30 g crushed cornflakes (or gluten free breadcrumbs)
  • 2 eggs
  • 1/2 tsp smoked paprika
  • 2 Tbsp garlic infused olive oil
  • salt & pepper accoring to taste

For the gravy

  • 3 Tbsp salted butter
  • 1 clove of garlic *see FODMAP tips above
  • 3 Tbsp gluten free flour
  • 370 ml vegetable broth *see FODMAP tips above
  • 150 g lactose free sour cream (1/2 cup)
  • slat and pepper to taste


To make the meatballs

  • Preheat the oven to 200°C (400°F).
  • Mix the meatball ingredients together. Roll into balls and place on a parchment-lined baking sheet. Bake for 15-20 minutes or until firm when you press them.

To make the gravy

  • Melt butter in a large skillet. Chop the garlic clove roughly and add it in the pan. Fry over low heat, stirring frequently. Once the garlic starts to soften. Take out the garlic bits (make sure you take all of them, as garlic is not low FODMAP). Add the gluten free flour and let it bubble for a few minutes to remove any floury taste.
  • Slowly add the broth, whisking after each addition, to make a smooth sauce.
  • In the end stir in the lactosr-free sour cream. Adjust consistency to taste with more broth. Season with salt and pepper to taste
  • Serve over pasta, mashed potatoes, cooked veggies. And enjoy! :)
Keyword Vegetarian Swedish Meatballs