Plant-based meatballs with mash, cream sauce and lingonberries
Swedish home cooking without the meat: fried plant-based meatballs with creamy mash, cream sauce and lingonberry jam, just like the classic. Make the sauce with oat cream and the mash with oat drink and dairy-free spread for a fully vegan dinner.
- 35 minTime
- 28 minHands-on
- 4Portions
- ≈ 31 krper portion
- 700kcal per portion
Ingredients for 4 portions
- 500 gPlant-based meatballs, frozen
- 2 tbspRapeseed oil, for frying
- ≈ 2 dlWater
- 1 cubeVegetable stock, cube
- 2 dlCooking cream
- 1 tbspPlain flour
- 1 tspSoy sauce, for colour
- to tasteBlack pepper
On the side
- 1 kgPotato, floury
- 2 dlMilk, for the mash
- 2 tbspButter, for the mash
- to tasteSalt
- 1 dlLingonberry jam
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until soft, about 20 minutes.
- Fry the plant-based meatballs in the oil in a large frying pan over a medium heat for 8–10 minutes, until nicely browned and hot all the way through. Set aside.
- Pour the water into the frying pan and crumble in the stock cube. Whisk the flour into the cream and add it with the soy sauce. Boil, stirring, for 3–4 minutes until the sauce thickens. Season with pepper.
- Drain the potatoes and mash them with hot milk and butter. Season with salt.
- Return the meatballs to the sauce or serve it on the side, with the mash and lingonberry jam.
The cost is estimated from Swedish grocery prices.
