Half-soy Swedish Meatballs

This is my tweak to classic Swedish Meatballs that swaps beef mince for Textured Vegetable Protein but retains the pork. It's not vegetarian friendly, meat purists hate it - everyone loses!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 200C fan Rehydrate the textured vegetable protein in the beef stock

Step 2

Mix together the ingredients. Check for seasoning by frying a pinch of the meatball mixture and tasting. If the mixture is too dry, add a little milk. Too wet, add a little flour.

Step 3

Form the mixture into balls and fry in a splash of butter or oil until all sides are crisp - about 4 minutes per batch

Step 4

Place on a baking tray and cook for 15-20 minutes until cooked through

Step 5

While the meatballs are cooking, make the sauce. Melt butter in the same pan used to fry the meatballs. Whisk in flour to form a roux. Pour in the liquid ingredients and mix thoroughly. Simmer until thickened

Step 6

Once the meatballs are cooked through, return them to the saucepan and cook together for around 1 minute