Plant Based Swedish Meatballs With COYO Sauce


Need a quick and easy dinner recipe the whole fam will love? These meatless-balls are packed with healthy fats, protein, vitamins and minerals. Who said the ultimate meal for wellbeing isn’t drenched in creamy gravy?

Keep Well Recipes from the Sunny Coast, Australia.


For the Meatballs:
2 cups cooked wild rice
1 heaping cup finely chopped mushrooms
½ cup COYO Natural Coconut Yoghurt
4 tbsp silken tofu
3/4 cup breadcrumbs
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
Olive oil (optional) 

For the Gravy:
3 tbsp salted butter
½ tsp garlic powder
½ an onion finely diced
3 tbsp flour
1 ½ cups vegetable broth
2 tbsp of tamari or soy sauce
½ cup COYO Greek Style Coconut Yoghurt
Salt and black pepper to taste 


  1. Preheat the oven to 220°C. Mix the meatball ingredients together. Roll into balls (1-2 tbsp each) and place on a parchment-lined baking sheet. Bake for 15-20 minutes or until firm when you press them. 
  2. Melt butter in a large skillet. Add onion powder, garlic powder, and flour. Let it bubble for a few minutes to remove any floury taste. Slowly add broth, whisking after each addition, to make a smooth sauce. Stir in tamari and salt and pepper to taste. Remove from heat and stir in COYO. Adjust consistency to taste with more broth.  
  3. Place your cooked meatballs in the gravy and get them all nice and saucy. Serve with mashed potatoes, salad, or roasted veggies and garnish with fresh chopped parsley.