European
Sweden - Vegetarian
Vegetariska Köttbullar
Chef's Menu Description
Savoury plant-based Swedish meatballs crafted from sautéed brown mushrooms, rolled oats, caramelized onions, and allspice, served in a velvety cream gravy with lingonberry jam.
Ingredients
- • 300g chestnut mushrooms, finely minced
- • 1 small yellow onion, finely diced and caramelized
- • 100g rolled oats, finely pulsed
- • 2 large eggs, beaten
- • 50g grated Västerbottensost cheese or mature cheddar
- • 1/2 tsp ground allspice and 1/2 tsp ground white pepper
- • 1 tsp fine sea salt
- • Butter for frying; Gravy: 30g butter, 2 tbsp flour, 300ml vegetable broth, 100ml cream, 1 tsp soy sauce
Preparation Steps
1
Phase 1
Sauté minced mushrooms and onions in butter for 8 minutes until all moisture evaporates. Let cool.
2
Phase 2
Combine mushrooms, oats, eggs, cheese, allspice, white pepper, and salt. Mix thoroughly and chill 20 minutes to firm up.
3
Phase 3
Roll into small balls with damp hands. Fry in foaming butter over medium heat for 6-8 minutes until deeply golden.
4
Phase 4
Whisk flour into pan drippings, whisk in broth, cream, and soy sauce. Simmer 3 minutes. Pour over meatballs and serve with potatoes and lingonberries.