Half-soy Swedish Meatballs
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By Jack Dawson
Half-soy Swedish Meatballs
6 steps
Prep:20minCook:20min
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!
Updated at: Mon, 04 Mar 2024 19:52:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories532.9 kcal (27%)
Total Fat36.8 g (53%)
Carbs17.7 g (7%)
Sugars5.4 g (6%)
Protein29.7 g (59%)
Sodium898.9 mg (45%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
100gtextured vegetable protein
mince
300gpork mince
¼ tspnutmeg
¼ tspallspice
½ tspcumin
2eggs
1onion
small, minced
pepper
to taste
salt
to taste
1beef stock cube
For the gravy
Instructions
To make the meatballs
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
Notes
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