Rebuilt vegan · Köttbullar (schwedische Fleischbällchen)
Vegan Köttbullar with plant-based cream sauce, boiled salted potatoes and lingonberries
Small, pan-browned balls made from fine soy granules, soaked breadcrumbs and dry-roasted button mushrooms. They are mildly seasoned with white pepper and allspice and served with a plant-based cream sauce made from the pan drippings, boiled salted potatoes and lingonberries.
- ⏱ 1 h 5 min total
- 🔪 40 min active
- 📊 mittel
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For the Köttbullar
For the plant-based cream sauce
For side dish and garnish
Contains: gluten, soja, sellerie. Please check the labels on the packaging yourself.
Method
Let granules and breadcrumbs soak separately
Pour the hot water over the soy granules and let them soak for 10 minutes. At the same time, mix the breadcrumbs with the soy drink to form a paste. Then squeeze the granules out vigorously in a fine sieve. They should remain juicy, but no longer drip when squeezed firmly. Approximately 160–175 g of squeezed granules serve as a guide.
- ⏱ 10 min
- 🔥 niedrige Hitze
- 🍳 Bowl
- 🍳 Fine sieve
Done when: The granules are soft throughout, without a hard core; nothing drips anymore when pressed together.
Prepare vegetables and potatoes
Chop the button mushrooms very finely, cut the onion into as small cubes as possible. Peel the potatoes and cut into equal-sized pieces. Weigh out the spices and remaining ingredients.
- ⏱ 10 min
- 🔥 niedrige Hitze
- 🍳 Knife
- 🍳 Cutting board
Done when: Mushrooms and onion are barely larger than grains of rice.
Dry roast mushrooms and soften onions
Heat a wide pan over medium to high heat. Fry the mushrooms without fat for about 4 minutes while stirring, until the released liquid has evaporated. Add 5 ml oil and the onions and sauté over medium heat for another 4 minutes without the onions taking on color. Allow to cool briefly on a plate. Do not wash the pan.
- ⏱ 8 min
- 🔥 mittele Hitze
- 🍳 Wide pan
- 🍳 Spatula
Done when: No more hissing of water, the mushrooms smell nutty and roasted, the onions are translucent and soft.
Prepare finely bound mixture
Briefly blend about one third of the squeezed granules with the breadcrumb paste and 10 ml oil using an immersion blender into a coarse paste. Add remaining granules, the cooled mushroom-onion mixture, potato starch, soy sauce, salt, white pepper, and allspice. Mix evenly with your hands for about 1 minute. Do not purée the entire mixture.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 Immersion blender
- 🍳 Bowl
Done when: The mixture sticks slightly to your fingers and can be pressed into a ball that does not crumble.
Let mixture chill
Cover the mixture and chill for 15 minutes. During this time, breadcrumbs and starch absorb free moisture. The starch only binds firmly during frying.
- ⏱ 15 min
- 🔥 niedrige Hitze
- 🍳 Refrigerator
Done when: The surface appears more matte and less moist.
Cook potatoes and keep warm
Place potatoes with cooking water and salt into a pot, bring to a boil, and cook covered over low heat for about 20–25 minutes. Drain, allow steam to escape briefly, and keep warm covered.
- ⏱ 25 min
- 🔥 mittele Hitze
- 🍳 Pot with lid
Done when: A knife slides into the potato without resistance.
Shape small balls and brown all around
With lightly moistened hands, shape about 16 balls of a good 3 cm diameter. Only press firmly enough so that they hold together. Heat margarine and frying oil in the pan over medium heat until the margarine foams. First fry a test ball. If it holds together when turned, add the rest with space between them; work in two batches if using a small pan. Do not move for the first 2 minutes, then carefully roll and fry all around for a total of 9–10 minutes. If the fat darkens too quickly, reduce the heat. Remove balls and cover loosely.
- ⏱ 10 min
- 🔥 mittele Hitze
- 🍳 Wide pan
- 🍳 Spoon for turning
Done when: An evenly nut-brown crust all around, it smells of browned butter, and the shape is retained when rolled.
Turn pan drippings into plant-based cream sauce
Remove burnt crumbs, leave the brown drippings in the pan. Add oil and flour and sweat over medium heat for about 1 minute until light brown. Gradually stir in the hot broth, dissolving the drippings. Add Sojacuisine (plant-based cream alternative instead of cream) and soy sauce and let simmer gently for about 5 minutes. Only then season with salt. Do not simmer the balls in the sauce.
- ⏱ 7 min
- 🔥 mittele Hitze
- 🍳 Pan
- 🍳 Whisk
Done when: The sauce is light brown and coats the back of a spoon; a line drawn with a finger remains briefly visible.
Serve with potatoes and lingonberries
Distribute potatoes and balls between two preheated plates. Pour the sauce to the side and partly over the balls, so that part of the crust remains visible. Place the lingonberry compote next to them.
- ⏱ 2 min
- 🔥 niedrige Hitze
- 🍳 Preheated plates
Done when: The balls are hot and still show browned spots.
From the kitchen
Tipps
Take test balls seriously
If the first ball falls apart, knead 1 TL additional starch into the mixture and chill for another 5 minutes.
Uniform size
Portion with a teaspoon or a small scoop so that all balls are cooked through and browned at the same time.
What can go wrong
And what helps then
Balls fall apart when turning
Squeeze the granules more firmly, observe the resting time and do not move them for the first 2 minutes.
Mixture tastes distinctly of mushroom
Roast mushrooms completely dry and do not increase the amount.
Balls turn dark on the outside before they are hot on the inside
Reduce heat to medium and form the balls no larger than a good 3 cm.
Sauce tastes floury
Sweat the flour for a full 1 minute and let the sauce simmer for at least 5 minutes.
Variations
Variants
klassischer
With mashed potatoes and Pressgurka
Instead of boiled potatoes, serve a puree with soy drink and vegan margarine. Serve alongside thinly sliced cucumber in vinegar-sugar brine.
einfacher
Without hand blender
Vigorously mash one third of the granules with the breadcrumb paste in a bowl using a fork. The binding will be slightly looser, so definitely fry a test ball.
Afterwards
Storing and reheating
Storing
Store balls and sauce separately in an airtight container in the refrigerator for up to 2 days.
Reheating
Warm the balls all over in a little fat in the pan over medium heat. Heat the sauce separately while stirring and dilute with a little broth if necessary.
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