Recipes

Swedish Oatmeal and Chickpea Meatballs

Servings: 15 portions
Course: Mains
Prep Time 50 minutes
Ingredients Instructions Video

Ingredients
  

For the meatballs:
  • 200 g 1 cup cooked chickpeas
  • 200 g 2 cups oat flakes
  • 2 tbsp soy sauce
  • 1 tsp dried parsley
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1/3 cup oat milk
  • 1/4 cup bread crumbs panko
  • 1 tbsp ground flaxseeds
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/2 tsp oat flour
  • Salt and pepper to taste
For the sauce (gravy):
  • 4 tbsp butter
  • 4 tbsp oat flour
  • 2 cups vegetable broth
  • 1/2 cup cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
To serve:
  • Mashed potatoes
  • Cooked peas
  • Blueberry jam or jelly

Instructions
 

For the meatballs:
  1. Prepare the mixture: In a food processor, combine all the ingredients. Grind until a homogeneous mixture is obtained.
  2. Form into balls and roll in oatmeal.
  3. Brown them in a frying pan with olive oil, turning them occasionally until they are crispy and golden brown.
For the gravy:
  1. Prepare the roux: Melt the butter in a frying pan. Add the flour and mix continuously for 2-3 minutes.
  2. Add liquids: Slowly stir in the vegetable broth, whisking to avoid lumps. Add the vegan cream, Worcestershire sauce and mustard. Cook over medium heat until thickened.
  3. Season: Adjust flavor with salt and pepper to taste.
  4. Incorporate the meatballs.
To serve:
  1. Serve the meatballs over mashed potatoes, serve with cooked peas and a spoonful of blueberry jam for a classic Swedish touch.

Video

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