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Swedish-style meatballs
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Vegetarian-friendly take on classic food court fare.
Ingredients:
  • 18.20 gm olive oil
  • 2 sticks celery, diced
  • 1 tsp allspice
  • 200g button mushrooms, sliced
  • 1 carrot, grated
  • 45g (1/2 cup) rolled oats
  • 40.00 ml chopped fresh dill, plus extra sprigs to serve
  • 400g tin lentils, rinsed, drained
  • 5.00 gm cornflour
  • 125ml (1/2) cup beef style liquid stock
  • 80ml (1/3 cup) pure cream
  • Coles cranberry sauce, to serve
Instructions:
  • In a medium non-stick frying pan over medium heat, heat half of the oil. Sauté onion and celery for 3-4 minutes until softened. Add garlic, zest, allspice, and mushrooms. Cook for 5-6 minutes until mushrooms are golden and liquid has evaporated. Stir in carrot and let cool.
  • - Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper. - In a food processor, grind oats until finely ground, then transfer to a bowl. - Process lentils until coarse crumbs form, then add mushroom mixture and 1 tablespoon of dill. Process until finely chopped. - Add ground oats back in and process until combined. Season with salt and pepper. - Shape the mixture into 20 balls using clean hands.
  • Arrange the meatballs on the baking tray and give them a light spray of oil. Bake for 15-20 minutes, flipping halfway, until they are beautifully golden and crispy.
  • In a small bowl, whisk together cornflour and 2 teaspoons of cold water until smooth. Transfer the cornflour mixture to a small saucepan with the stock, bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3 minutes. Add cream and simmer for 2-3 minutes until slightly thickened. Finish by stirring in the remaining dill.
  • Arrange the meatballs elegantly on a platter, then generously drizzle with sauce. Serve alongside cranberry sauce and a sprinkle of fresh dill.

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