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Swedish-style plant balls with lingonberry jam Recipe

Swedish · Main course · 50 min total

A vegan twist on classic Swedish meatballs, these plant balls are made from a blend of mushrooms, lentils, and oats, seasoned with allspice and nutmeg, and served with a creamy gravy and tart lingonberry jam.

Ingredients

• 1 cup cooked brown lentils, drained
• 8 oz cremini mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup rolled oats
• 2 tablespoons soy sauce
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 cup breadcrumbs
• 2 tablespoons flaxseed meal mixed with 5 tablespoons water (flax egg)
• 2 tablespoons vegetable oil, for frying
• 1 cup vegetable broth
• 1/2 cup heavy cream (or plant-based cream)
• 1 tablespoon all-purpose flour (or gluten-free flour)
• Salt and pepper to taste
• 1/2 cup lingonberry jam, for serving

Instructions

1. In a large bowl, combine cooked lentils, chopped mushrooms, onion, garlic, rolled oats, soy sauce, allspice, nutmeg, breadcrumbs, and flax egg. Mix well until the mixture holds together. Season with salt and pepper.
2. Shape the mixture into 1-inch balls (about 20).
3. Heat vegetable oil in a large skillet over medium heat. Add the plant balls in batches, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.
4. In the same skillet, whisk together vegetable broth, cream, and flour until smooth. Bring to a simmer, stirring constantly, until the gravy thickens, about 3-4 minutes. Season with salt and pepper.
5. Return the plant balls to the skillet with the gravy, turning to coat. Simmer for 5 minutes until heated through.
6. Serve hot with lingonberry jam on the side.

Tips

• For a gluten-free version, use gluten-free oats and breadcrumbs.
• Leftover plant balls can be refrigerated for up to 3 days or frozen for up to 1 month.
• Serve with mashed potatoes or boiled potatoes and pickled cucumbers for a traditional Swedish meal.

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