Delicious Little Nut “Meatballs” & Vegetarian Swedish Meatballs

I seem to have a quest to make both an edible meatloaf and meatballs that are not made from a mix nor contain meat or beans. And taste great. And have a good texture – no soggy allowed. The loaf I am still working on but I finally came up with a winner for meatballs! They come together quickly and bake while you make the rest of dinner. I liked them so much I made them twice this week, in two different recipes. The first I made spaghetti with a tomato and veggie sauce. I made the balls up and added them to the sauce and served –

You can use any nut meal/flour you have on hand. I had a bag of Hazelnut Meal/Flour in my refrigerator so I tried it. I am thinking at some point I will try it with home ground pecan meal. Making meal is easy enough if you don’t have any, grind down cold raw nuts in a food processor. Just watch you don’t over do it and get nut butter! If you buy it commercially, buy it refrigerated and keep it cold for best results.

Nut “Meatballs”


  • 1 cup finely ground bread crumbs
  • 1 cup nut meal ( Hazelnut Meal/Flour or Almond Meal/Flour)
  • ¼ cup Pecorino Romano (or similar)
  • 4 egg whites
  • 1 Tbsp dried minced onion
  • 1 tsp garlic, minced (2 cloves)
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes


Add the bread crumbs through cheese to a food processor, pulse till mixed. Add the remaining ingredients, process on high till smooth, scraping as needed. Let sit for 15 to 30 minutes. Meanwhile, preheat the oven to 350° and line a large baking sheet with parchment paper.

Make balls with a 1 Tablespoon Disher, drop onto the baking sheet. Bake for 20 minutes.

Add to meal of choice.

Makes 16 balls.

Swedish-Style Meatballs with Mushrooms


  • 2 batches meatballs from above, baked
  • 3 Tbsp extra virgin olive oil
  • 1 pound mushrooms, thickly sliced
  • 1 tsp garlic, minced (2 cloves)
  • ¼ cup white whole wheat flour
  • 3 cups mushroom broth
  • 1 Tbsp parsley
  • ½ tsp ground black pepper
  • ¼ tsp ground black pepper
  • ¼ cup milk
  • 13.25 ounce package multi-grain or whole wheat noodles


Bring a large pot of lightly salted water to a boil, cook pasta for time on package, drain.

Meanwhile, heat a large skillet over medium-high, add the oil and mushrooms, sauté until turning golden. Stir in the garlic, cook for a minute more. Add the flour, stir in and cook for a minute, then whisk till smooth. Add the parsley, pepper and nutmeg. Simmer, whisking often, until the sauce thickens. Stir in the milk, add the meatballs and turn down to medium-low. Simmer gently until the noodles are cooked.

Plate up the pasta, top with the meatballs and sauce.

Serves 4.


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  1. Lovely recipe for meatballs – they look really impressive. I shall have to try making nut based “meatballs” :D, I’d never even thought of it before.