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Dagens Rätt: Vege-Köttbullar – swell

Dagens Rätt: Vege-Köttbullar

Vegan Swedish Meatballs with Lingonberry Sauce

Vegan Swedish Meatballs with Lingonberry Sauce

I finally worked out a new recipe for Swedish Meatballs that’s soy-free and can be made gluten-free as well by subbing gluten-free breadcrumbs.  Plus, it’s chock-full of different protein sources and ripe for variation to Italian-style or other versions.

There’s quite a few sub-steps, I admit, but they can be done at the same time without too much trouble, and you end up with about 25 of these suckers once they’re out of the oven.  I wanted to see how different ingredients would lend both texture and flavor, and used items I had on hand.  I might up the onion content in subsequent batches, but I think they turned out pretty well (and they got the “meaty” approval vote from my ladyfriend – not that I believe all “meat substitutes” necessitate a meaty flavor, but Swedish meatballs made out of porridge and vegetables wouldn’t really cut it, you know?).

Due to its rather moist and fragile “raw” state, I didn’t try frying these as a form of preparation, although I imagine that could be carefully done too.  The breadcrumbs were added to soak up some of the moisture, which I’m sure could be replaced with some kind of flour if you don’t have breadcrumbs handy.  They hold their shape well when baked, and crumble into big chunks when you dig your fork in

These are great in the traditional-style, served with creamy gravy, lingonberry sauce, and dill-boiled potatoes, or in the American-microwave-dinner-bastardization version involving pasta (?!) and cream sauce.  (To be honest, I ate it both ways and they were both good.)

Vegan Swedish Meatballs (makes about 25)

1 c walnuts

1/2 c millet

1/3 c red lentils

2 c water

1 tsp vegetable oil

1 c mushrooms, chopped (portobella or cremini work especially well)

1/2 c onions, diced

splash of red wine (optional)

1 tsp marmite

1/2 c breadcrumbs

1/2 tsp salt

a few grinds of fresh ground pepper

1/4 tsp nutmeg or mace

Preheat the oven to 350F.  Toast the walnuts for 8 minutes, or until lightly toasted and aromatic.  Let cool, but keep the oven on.

Meanwhile, cook the millet and lentils together in the water with a pinch of salt.  Cook, covered over low heat, until the water is absorbed and the millet begins to stick together (about 20 minutes).

Heat the oil in a skillet over medium-low heat and sauté the onions and mushrooms until soft and muhrooms have released their juices.  Deglaze with a splash of red wine if desired.  Blitz in food processor until fairly smooth, scraping down sides as necessary.  Place onion-mushroom mixture in a mixing bowl and return the food processor bowl.

Grind the toasted walnuts in the food processor until finely ground, but be careful not to turn it into a paste.  Add this to the mixing bowl, along with the rest of the ingredients, and combine with a spatula until thoroughly mixed.  Let rest for a few minutes.

Using a cookie dropper and wet hands, scoop walnut-sized pieces of dough and roll them into balls.  Place on a lightly oiled or parchment-lined sheet pan (you can spray the tops with additional oil if desired).  Bake at 350 for 15 minutes, then turn and bake 15 minutes more.

13 Responses to “Dagens Rätt: Vege-Köttbullar”

  1. melisser says:

    Ooh, intriguing! The GF set are going to love you!

  2. Joanna says:

    this recipe is awesome!! i’ve been trying to find a gf and sf meatball recipe. i will definitely be making this one!!

  3. DJ says:

    Thankyou for the recipe – I’m not a massive fan of seitan or TVP meatballs so this will be a handy variation to try.

  4. shellyfish says:

    This is really great – thank you so much for sharing. Always on the lookout for a meatless ball recipe that doesn’t use tofu!

  5. jd says:

    Those look fab!

    Can’t wait to try the recipe…

  6. Courtney says:

    These look great! I can’t wait to try them…maybe this weekend?

    Question–where do you find Marmite locally? I have always wanted to try it and have been looking for it, but have not been able to find it.



    • a-k says:

      I get Marmite from the Wedge Co-op. I don’t know what neighborhood you live it, but I’d imagine it would be at any co-op, and probably at a Kowalski’s or Lunds/Byerlys. I haven’t really looked for it at a Rainbow or Cub, but you might be able to find it in the “natural foods” section. If all else fails, using some tamari should give you some nice flavor.

      Bianca (and anyone else interested) – if you can’t get a hold of lingonberry sauce, cranberry sauce/jelly makes a nice replacement. Lingonberries are tart like that.

      I’m so happy to hear the positive reactions to the soy-free-ness of these meatballs! I get totally sick of tofu-based ones too, which is why I wanted to make this recipe. Yum!

  7. Yummy balls! I’ll have to try these. It sounds wonderful with the lingonberry sauce (not that I’ve ever had that, but the name sounds delicious). I like the idea of sweet meeting savory.

  8. Vaishali says:

    These look so good! I love that there’s no soy protein in these, because as a vegan one does tend to overload on soy. Thanks for the recipe!

  9. Mandee says:

    Yum! And I love that these are soy and gluten free! I think I will leave out the marmite and try and find some millet so that I can make these.

  10. mihl says:

    Jag elskar köttbullar!

  11. Sarena says:

    These look really good. I tried to make a “meatball” not too long ago and it did not work out. I am definitely going to give this one a try!

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