Reading Time: < 1 minute The new meaty vegan meatballs (Photo: IKEA)
Reading Time: < 1 minute

IKEA is launching a meaty vegan version of its famous meatballs next month.

The new meatballs, which will be available from the Swedish furniture giant’s food halls from August 3, costing £2.75 for a 500g bag, reportedly taste identical to its meat-based version.

The company’s bistro will sell a portion of eight balls for £1.50 from the same date. They will be available as part of a meal with mashed potato and lingonberry jam from August 26 – but diners should note that the mash contains dairy and therefore is not suitable for vegans.

IKEA and sustainability

The vegan meatballs – which are made from yellow pea protein, oats, potatoes, onion, and apple – are part of the company’s commitment to becoming more sustainable.

According to IKEA, the balls have just four percent of the climate footprint of its animal-based version.

‘A great tasting, more sustainable alternative’

“At IKEA, we are committed to having a positive impact on people and the planet,” Hege Sæbjørnsen, country sustainability manager, IKEA UK and Ireland, said.

“In order to reduce the climate footprint of the total IKEA business, including our food business, and make climate-friendly, delicious food available for everyone, we are making sure meat alternatives are an easy, desirable and affordable choice. 

“With the new plant ball we can now offer meat lovers a great tasting, more sustainable alternative – without compromising on the IKEA meatball experience that is loved by so many.”

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.