Swedish meatballs | Smaakt
Vegetarian food tonight? When one of Scandinavia's biggest furniture stores (hint: Billy) comes out with a vegan version of the Swedish ball, Little Foodies can't stay behind. These Swedish balls are very easy to put together yourself with tempeh and potato. The creamy sauce with dill is so delicious that you will wish you had made more.
Persons
For approximately 4 persons.
Preparation time
Approximately 30 minutes.
Ingredients
- 95 g potato, grated
- 200 g Smaakt Tempeh, drained, squeezed and cut into small pieces
- ½ tsp salt
- 2 garlic cloves, pressed
- 1 tbsp Tomato puree
- 3 sprigs dill, picked
- 4 tbsp Tastes breadcrumbs
- 3 tbsp oil
For the sauce
- 30 g vegetable margarine
- 1 tbsp flour
- 250 ml oat cream (e.g. Oatly)
- Pinch of salt
- ½ clove garlic, pressed
- 3 sprigs of dill, plucked
- Juice of ½ lemon
- 3 turns of pepper
Kitchen appliances
- Oven
- Frying pan
Preparation
- Preheat the convection oven to 180 degrees.
- Mix the potato, tempeh, salt, garlic, tomato paste, dill and breadcrumbs gently with your hand. It should become a whole, but in terms of structure no finely minced meat. Wet your hands and divide the mixture into 12 equal. Roll the balls nice and smooth with wet hands.
- Heat a generous layer of oil in a frying pan and fry the balls until they are seared throughout and have a nice brownish-red color. Transfer to an oven plate and cook in the oven for another 10 to 15 minutes.
- Meanwhile, make the sauce by melting the butter in a pan. Add the flour and stir continuously to cook the flour. When you have a nice roux, add a small amount of the oat cream and mix well. Add the rest of the oat cream a little at a time and stir until you have an even sauce. Season to taste with salt, garlic, dill, the lemon juice and pepper.
- Spoon the balls through the sauce and serve immediately.
