KÖTTBULLAR: SWEDISH (MEAT)BALLS
Sorry for being crazy ’bout Swedish stuff.
When Ikea can do it, it won’t be a big deal for us either. Making köttbullar is quite easy in fact. And of course you can also make them vegan! Since my arrival here in Uppsala, köttbullar seem to haunt me wherever I go. At my department’s welcome event we were served köttbullar with mashed potatoes. In Stockholm last week I found some in a sandwich in a coffeeshop. And in my nearby supermarket they are located right next to the frozen peas, eagerly waiting for some hungry people to buy them.
Due to the fact that I normally prefer eating meat-free but still want to enjoy this traditional Swedish dish, I wanted to make a plantbased alternative by myself. Of course it would have been a lot easier to just go to the mentioned supermarket and buy some meat-free köttbullar there (yes, you really can buy them there as well!). But in the end I thought it would be more fun to create a new recipe.
Oh, and for all Swedish speaking people out there: I know that kött means meat and therefore it’s not necessarily correct to keep talking about them since my recipe is meat-free. But well. Havregryn-linser-bullar just doesn’t sound that good in my opinion 😉
What you need:
- 400 g brown lentils, cooked
- oats (about 100 g)
- 1 onion
- 4 tbs tomato paste
- 2 tbs mustard
- 2 tbs marjoram, dried
- salt and pepper
- oil for frying
This is how it’s done:
- drain the lentils
- chop the onion
- combine everything except from oats in a mixing bowl and mix everything with a hand blender
- add oats until you have the feeling that the mixture is good enough for forming little balls out of it. In my case I didn’t weigh them before adding. Just see how much oats your mixture needs. Additionally, you could also add some flour.
- form little balls
- fry them at medium heat in a pan until they slightly turn golden from all sides
- the best way to eat them in my opinion is with mashed potatoes and cranberries/lingonberries.