The good stuff:
- For starters, the good stuff is that the “meat” balls are made of lentils- so there’s no “fake meat” business in here. Lentils are cheap and super nutritious- so you can make these ahead of time, freeze them and enjoy them whenever you want.
- While the title of this recipe reads “Swedish ‘Meatballs’ “- it’s only inspired by the idea of the original recipe, but the recipe is a Nana’s Kitchen original. The meatballs are cooked in a luscious gravy – with ginger wine, which makes it a little extra special 🙂
- Vegan lentil “meatballs” (see my recipe here)
- 1 onion, finely chopped
- 2 cups coconut milk
- 1 teaspoon thyme
- 1 teaspoon coriander
- 1/2 teaspoon garlic
- 1/4 cup ginger wine
- Coconut oil
- Prepare the meatballs first. You can make them the night before.
- Prepare the gravy: in a pan, drizzle some coconut oil and cook the onions until well golden (they must be WELL golden- you almost want it to stick to the pan). Half way through, add the thyme (I find frying the thyme releases the flavour of the herb more).
- Then remove pan from heat and deglaze the pan with the ginger wine.
- Place the pan back on medium heat, add the coconut milk, garlic and coriander. Cook until a first boil so the sauce thickens a little**.
- Turn the heat off, add the meatballs and swirl around in the gravy.
- Enjoy 🙂
** If the sauce doesn’t thicken so quickly, add a 1/4 teaspoon cornstarch in a tiny bit of cold water and add to the sauce while cooking.