Hemp “meatballs” – perfect as a plant-based alternative to classic Swedish meatballs! They get a nutty flavour from hemp seeds and a pleasantly firm bite.

Ingredients (4 servings / approx. 20 small balls):

  • 1.5 dl cooked lentils (green or brown)

  • 0.5 dl rolled oats

  • 0.5 dl hulled hemp seeds

  • 1 small yellow onion, finely chopped

  • 1–2 garlic cloves, crushed

  • 1 tbsp soy sauce

  • 1 tbsp tomato purée

  • 1 tsp dried thyme or oregano

  • 1 tsp paprika powder

  • 1 tbsp potato flour or chickpea flour (binding)

  • Salt & pepper to taste

  • 1 tbsp olive oil (for the mixture + extra for frying)

Instructions:

  1. Fry the onion and garlic gently in a little oil until glossy. Leave to cool slightly.

  2. Blend the lentils, oats, hemp seeds, onion mixture, soy sauce, tomato purée and spices in a food processor until you have a mouldable mixture – not completely smooth.

  3. Add the potato flour and season with salt and pepper. Leave in the fridge for 15–20 min.

  4. Shape small balls with damp hands.

  5. Fry in oil over medium heat until golden brown all over (approx. 6–8 min).

    • Alternative: Bake in the oven at 200°C for approx. 20 min, turning halfway through.

Serving suggestions:

  • Classic: Serve with mashed potatoes, pasta, lingonberry jam and cream sauce (plant-based)

  • Modern: In a wrap with salad, pickled red onion and vegan tzatziki

  • Extra nuttiness? Sprinkle extra hemp seeds on top before serving