Swedish Zucchini Cocktail Meatballs

Swedish Zucchini Cocktail Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6

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  • For the ZucchiniMeatballs:
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup old-fashioned rolled oats
  • 3 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon ground nutmeg
  • 1 medium zucchini, grated
  • Salt & pepper, to taste
  • For the Sauce:
  • 3 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups Ripple Original Plant-Based Milk
  • 1 cup low-sodium vegetable broth
  • 1 tablespoons vegan Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground all-spice
  • Salt & pepper, to taste
  • 1 tablespoon chopped fresh parsley, for garnish
  1. For meatballs: Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
  2. Combine the chickpeas, oats, garlic, yeast and nutmeg in a food processor. Pulseuntil finely chopped. Add the zucchini, and pulse until combined.
  3. Portion the mixture into 1-inch balls. Place in an even layer on the prepared baking sheets.
  4. Bake, flipping the meatballs halfway through, until light golden-brown, about 20-25minutes. Remove from the oven.
  5. In a large skillet over medium-high heat, heat the oil. Stir in the flour and cook until no lumps remain, about 1 minute. Whisk in the Ripple milk and broth until combined. Stir in the Worcestershire sauce, mustard, nutmeg and all-spice.
  6. Simmer over medium heat, stirring occasionally, until the sauce thickens, about 4-5 minutes. Season with salt and pepper.
  7. Add the meatballs to the sauce. Garnish with the parsley. Serve the meatballs on skewers or toothpicks.

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