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Swedish Lentil Meatballs // Vegan + GF + RSF

21 / 07 / 2019

Wowee Honey-bee's, here it is! A Swedish Meatball (or just meatball recipe in general) that tastes bloomin' glorious, in all the departments; taste, texture and difficulty level. Happy, happy days!! I know you're going to like this one, I'm beyond happy with it, and so was everyone I fed it too. Yes, there is a Swedish Meatball recipe in my 2nd Cookbook, that I still stand-by and enjoy, however that's a tempeh based one. This recipe, made out of lentils has a texture I just prefer. Homey and wholesome - I'm pumped!

Serves 4-6

Ingredients

Meatballs

Method

  1. Cook your lentils, if you are using dry. Drain and set aside.
  2. Sauté the onion and garlic in a drizzle of olive oil in a small fry-pan until soft. Remove from heat and set aside.
  3. To a food processor, add the lentils, onion/garlic mixture along with all the other meatball ingredients. Pulse until combined, but still a little chunky. Roll the mixture into balls (about an inch in diameter, not too big), by squeezing some mixture together tightly before rolling. Place on a plate/tray and repeat, using all the mixture. Put the balls in the fridge for 30 minutes to firm up.
  4. Meanwhile make your gravy by melting the vegan butter in a small saucepan. When bubbling add all the other gravy ingredients (sans the corn flour slurry). Whisk until smooth. Bring to a simmer at which point whisk in the slurry. Whisk/stir for a couple of minutes more until slightly thickened. Set aside.
  5. When your balls have chilled (hehe), remove from the fridge and heat up a glug of oil in a large based fry-pan. When hot, add your meatballs (you might have to do this in batches) and crispy-up on all (or most) sides.
  6. Serve your meatballs with mashed potato, the gravy, cranberry jam and peas for one seriously hearty and scrumptious meal!