Meatballs are a must on every Swedish Christmas table. Let’s make them vegan! These are inspired by my grandmother’s recipe, and includes loads of rosé pepper.
- 1 tbsp chia seeds, soaked in 5 tbsp water
- 2 tbsp olive oil
- 2 clove garlic, finely chopped
- 1 tbsp. dried thyme
- 1 medium sized red beet, peeled and finely shredded
- 1.5 tbsp. rose pepper
- 1 tsp. salt
- 200 grams firm, plain tofu, mashed with a fork until grainy
- ½ cup chickpea flower
- ½ cup of almond flour on a plate, to coat
- Soak the chia seeds in the water (it will gelify after a few minutes which help the other ingredients to bind)
- Prepare the chopping (garlic), shredding (red beet) and mashing (tofu).
- Bring a frying pan to low heat and add half of the olive oil, the garlic, the thyme and the red beets. Fry for three minutes while stirring..
- Add the rose pepper, the salt and the tofu and forcefully mash it all together with a fork while frying for another few minutes. Remove the pan from the stove and add the chickpea flour and the chia-gel. Continue to manually mash with the fork until you have a mixture firm enough to form meatballs. It is fine to add a little more flour or water to get to the right consistency.
- Place the almond flour on a plate. Using your hands, form small meatballs of the beet/tofu mixture, roll them in the almond flour and set aside on a plate. Place in the fridge for 30 minutes.
- Add the remaining olive oil to a frying pan and bring it to medium heat. Add the meatballs and fry for a few minutes on each side. Roll them around occasionally, to make sure they don't burn. Add a little more salt before serving.