Christmas Vegan Meatballs – Two Ways

With less than a week until Christmas, how’s your menu planning going? This year, we’re not hosting Christmas but instead bringing some items to my stepsister’s house. Last year, we had 15 people at our house (which is quite roomy for us but certainly a little tight when the whole crew comes over) and it was our first ever Christmas that we hosted. Needless to say, we went completely over the top with everything. Number of dishes (way too many). Amount of each dish (way too much). Number of “classics” no one even likes (at least a handful). We ate Christmas leftovers for a week and learned a big lesson. So. This year, we’re not planning a whole spread. We’ve instead handpicked a few of our favorites (such as these Ginger-y Brussels Sprouts with Hazelnuts and this Slow Cooked Green Kale) that we’ll bring, and when it’s time for us to host again (maybe next year?), we – hopefully – won’t repeat the mistakes of last year. But enough about that. How are you celebrating the holidays? At home, at someone else’s, by doing something by yourself? If you’re cooking, what are your go-to’s, your favorites, your classics?

A traditional part of the Swedish Christmas spread (and one that people actually like a lot) is meatballs. Relatively small, very moist and with a hint of allspice, they please young and old alike. I’ve obviously opted out of having these for the past 18 years or so, but we haven’t really nailed a plant based counterpart – until this year. Previous attempts have lacked flavor, scrumptiousness (a new favorite word) and good consistency. I want them to be so yummy you won’t be able to resist picking one up to munch on when frying them, so yummy they’re good by themselves and won’t need to be masked by a gooey sauce (that’s allowed too, but it shouldn’t be needed). I think these check the boxes. Mike does as well. He’ll probably sneak in a traditional meatball too, but you know what? I’ll love him just the same. He doesn’t but labels on his eating and is one of the most balanced people I know, and I respect him hugely for both.

Naturally, both of these balls work all year round. If allspice feels a little too much holiday-esque, just omit. Black pepper is a nice replacement, or I bet even a dash of smoked paprika or chipotle pepper would be great. For us vegetarians and vegans, these balls are nutritional powerhouses – they’re also easy to eat many of, which comes in handy if you’re, let’s say, putting in many kilometers right now and really need to make sure you meet your energy demand. Pairings are endless – they obviously work great as a part of a spread, but mashed up, topped with some veggies and rolled up into a wrap… ah, a leftover dream. Added to a salad of some sorts, stirred into a bowl of pasta and sautéed vegetables, eaten straight up – you choose. And the choice is yours as to which recipe to go for – the lentil ones have little bit more of a bite and feel wonderfully whole food-y, while the soy ones really do resemble the real deal and have that… mouth-watering thing going on. Either way, it’ll be great. So. From all of us to all of you – merry neatball* making.

*Neatball has popped up as a popular term for no-meat meatballs. I’m not completely sold but I’ll admit it sounds pretty cute (and it’s quite handy).

För recept på svenska, klicka här: Veganska julköttbullar på två sätt

Soy Meatballs

Makes 25-30 small balls

100 g (1 medium) onion, finely chopped
300 g meat substitute, such as soya mince
15 allspice berries, or approx. 1/4-1/2 tsp ground
1/2 dl oat cream (10-15% fat)
3/4 tbsp soy sauce
45 g (1 dl) raw walnuts, very finely chopped
1/2 dl bread crumbs
Pinch of ground cloves
1 1/2 tbsp potato starch (corn starch will work fine)

1. Over medium-low heat, sauté onions and 1/4 tsp salt in a splash of canola oil. Stir frequently to prevent any burning. Cook until soft, approx. 10 min. In the meantime, grind the allspice using a mortar and pestle. 
2. Mix in the soya mince. If frozen, add it to the pan as is and cook until thawed. If dried, reconstitute as per package instructions before adding. Add the allspice, and sauté for another few minutes, before stirring in the oat cream. Allow to cook for another minute, and then remove from the heat. 
3. Place the contents in a big bowl, and mix in walnuts, bread crumbs, soy sauce and a pinch of cloves. Season to taste (some meat substitute products contain salt already, some don’t). Add in potato starch and make sure it mixes well.
4. Roll into balls (a heaping tablespoon of batter per ball) and place on a plate. Heat up a little bit of canola oil in a pan, and cook over medium heat for about 10 min. Make sure you shake the pan frequently to achieve a golden color all around. Serve right away, or reheat when appropriate.

Lentil Meatballs

Makes 25-30 small balls

180 g (2 dl) dried black lentils, rinsed
2 tsp bouillon powder
70-80 g (1 small) onion, finely chopped
1 1/2 dl raw walnuts, very finely chopped
1/2 dl oat cream (10-15% fat)
3/4 tbsp soy sauce
3/4 tbsp yellow mustard
15 allspice berries, or approx. 1/4-1/2 tsp ground
Pinch of ground cloves
Scant 1 tbsp potato starch (corn starch will also work fine)

1. Cook the lentils: place lentils, 2 dl water and bouillon powder in a saucepan. Bring to a boil, and then lower the heat to a simmer. Allow to simmer for 20 min, or until done. Set aside.
2. In the meantime, sauté onions and 1/4 tsp salt in a splash of canola oil over medium-low heat. Stir frequently to prevent any burning. Cook until soft, approx. 10 min. While it’s cooking, grind the allspice using a mortar and pestle.
3. In a big bowl, mix together all the ingredients except the potato starch – lentils, onions, walnuts, oat cream, soy sauce, mustard and spices. Then, add in the potato starch and make sure it mixes well.
4. Roll into balls (a heaping tablespoon of batter per ball) and place on a plate. Heat up a little bit of canola oil in a pan, and cook over medium heat for about 10 min. Make sure you shake the pan frequently to achieve a golden color all around. Serve right away, or reheat when appropriate.