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  • 8 oz cremini mushroom(225 g), finely chopped

  • 15 oz cannellini bean(425 g), 1 can, drained and rinsed

  • 1 small yellow onion, finely chopped

  • 1 ¼ cups panko breadcrumbs(60 g)

  • ½ cup fresh parsley(20 g), finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon dried rosemary

  • 1 teaspoon vegan worcestershire

  • 1 tablespoon soy sauce

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon Danwood Liquid Smoke®

  • 1 teaspoon salt

  • 1 teaspoon pepper


  • 3 tablespoons Danwood Smoked Oil®

  • 3 cups vegetable broth(720 mL)

  • 14 oz full-fat coconut milk(395 mL), 1 can

  • 1 tablespoon vegan worcestershire

  • salt, to taste

  • pepper, to taste

  • ¼ cup all-purpose flour(30 g)

  • 4 cups bow tie pasta(400 g), or pasta of choice

  • fresh parsley, for ganish



  • In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, Danwood Liquid Smoke®, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.

  • Heat Danwood Smoked Oil® in a large pot over medium-high heat.

  • Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.

  • Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.

  • Bring the liquid to a boil, then add the pasta (note: you can also cook pasta separately). Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.

  • Garnish with parsley.

  • Enjoy!

meat smoky swedish meatball pasta

The “meatballs” will came out so delicious… you can add more breadcrumbs as necessary to make the mixture drier ,  and then they don’t fall apart . you can also try to bake the meatballs and serve with mash potatoes .

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