How do I ensure these lentil meatballs hold their shape during cooking?

To ensure they hold their shape, grind the cooked lentils, rice, and oats in a food processor until well combined, adding 1-2 tablespoons of water if needed for stickiness. Then, form firmly packed 1 1/2-inch balls and chill them briefly in the refrigerator before browning.

What type of lentils are best for this Swedish meatball recipe?

The recipe specifies using 2 cups of cooked brown or green lentils, which provide the ideal texture and base for these plant-based meatballs.

Can I prepare the lentil meatball mixture ahead of time?

Yes, you can prepare the lentil, rice, and oat mixture and form the balls ahead of time, storing them in the refrigerator for a few minutes as suggested, or longer if covered, before browning.

What gives these lentil meatballs their distinct Swedish flavor?

The distinct Swedish flavor comes from the inclusion of freshly ground nutmeg and allspice, which are key seasonings in this recipe, alongside brown sugar, soy sauce, and fresh parsley.

How should I store and reheat leftover Swedish Lentil Meatballs?

The recipe suggests eating them right away or adding them to sauce just before serving. Cooked meatballs can be stored in an airtight container in the refrigerator and gently reheated, perhaps in a sauce, to maintain their texture.

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Swedish Lentil Meatballs
[Vegan]

DM By: Deena Mehta

Author Bio

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I... Read More

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Golden-brown Swedish Lentil Meatballs, garnished with fresh parsley, served on a white plate, ready to be enjoyed.

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Lentil

Swedish Lentil Meatballs [Vegan]

Dairy Free

This hearty and satisfying meal is one that can be enjoyed year-round. Like most veggie meatballs, they will absorb the sauce and break down if stirred too much, and these held up as well as can be expected. They are just so delicious!

Ingredients You Need for Swedish Lentil Meatballs [Vegan]

1 tablespoon olive oil and 1/4 cup or more for browning the formed balls
1 small onion, chopped
3 medium cloves garlic, sliced
2 cups brown or green lentils, cooked and drained (30-40 minutes)
1/3 cups cooked rice
1/3 cups whole rolled oats (uncooked)
1 tablespoon fresh parsley or 1 teaspoon dried
1 tablespoon light soy sauce
1 tablespoon brown sugar
½ teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg, freshly ground
1/8 teaspoon allspice
2 tablespoons water

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How to Prepare Swedish Lentil Meatballs [Vegan]

In a skillet, sauté onion in 1 tablespoon of oil over medium-high heat for 3-5 minutes, until it starts to brown. Add garlic and cook 2 minutes. Set aside.
In a food processor, place lentils, cooked rice, dry oats, and seasonings. Grind until combined. Add 1 to 2 tablespoons of water if needed to make the mixture a bit more sticky. It should not be a paste, but well ground up and mixed together.
Form small 1 1/2 inch firmly packed balls, about 1 tablespoon each. Set aside in the refrigerator for a few minutes.
In a skillet, add 2-3 tablespoons of olive oil over medium-high heat and cook the balls in batches, turning to brown all sides. You may need to add oil for each batch. This should take about 8-10 minutes per batch. Drain on paper towels.
Eat right away or add to sauce just before serving.