Hemp "meatballs" – perfect as a plant-based alternative to classic Swedish meatballs! They have a nutty flavour from hemp seeds and are packed with protein and fibre.

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

  • 1.5 dl cooked lentils (green or brown)

  • 0.5 dl oats

  • 0.5 dl hulled hemp seeds

  • 1 small onion, finely chopped

  • 1–2 garlic cloves, pressed

  • 1 tbsp soy sauce

  • 1 tbsp tomato purée

  • 1 tsp dried thyme or oregano

  • 1 tsp paprika powder

  • 1 tbsp potato starch 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. Let cool slightly.

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

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

  4. Shape into small balls with damp hands.

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

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

Serving suggestions:

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

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