common comfort food #2

comfort for pigs & bulls


swedish ‘meat’balls, potatoes, mushroom gravy & lingon


Both pigs and cattle are commonly consumed as meat, pigmeat being the most popular meat globally, while cattle production being the largest contributor of agriculture-based greenhouse-gas emissions. The traditional Swedish meatball is often made with a blend of the two. It is safe to say that both pigs and bulls are a common feature in the industrialized global north’s comfort food classics - think burgers, schnitzel, steaks, goulash and so many more. The comforting meatball is found in cultures around the world, an indulgent, satiating and often convenient meal. ︎



recipe


Recreate a classic Swedish meatball meal, prepare with care and compassion a comfort-for-all version of the original. Cause less greenhouse-gas emissions, and contribute to a healthier planet. Serve as a comfortable norm challenging dinner or lunch!



ingredients



/meatballs:
- 300g formable minced meat substitute.
    (ex. anamma or naturli)
- salt & pepper
- oil for frying
/gravy: 
- 1 onion
- 3 cloves of garlic
- 200g mushrooms
- 250ml oat cream or other plant-based cream. 
- 1 tbsp soy sauce 
- salt & pepper to taste
- vegan butter or oil for frying
/sides: 
- 500g small potatoes
- lingon jam
- fresh parsley














instructions


Heat your oven to 200ºC, place the potatoes on a lined baking sheet and coat with some olive oil and salt. Place it in the oven and bake for around 30 minutes or until the potatoes are golden brown and soft throughout. 

Form balls from the soybased meat, in line with the product instructions and fry in some neutral oil until browned on all sides. To make this even more convenient you can buy ready made plant-based meat balls. 

For the gravy, chop down the onion and fry in some oil or vegan butter, add some finely chopped garlic and sliced mushrooms. Let the vegetables brown in the oil, then add soy sauce and the oat cream. Optionally add herbs like thyme or parsley, add salt and pepper to taste. 

Serve with lingon jam and some fresh parsley.