Swedish Meatballs with NATURAL Kombucha

1. In a large bowl, add the minced meat, finely chopped onion, NATURAL Kombucha, garlic powder, breadcrumbs, nutmeg, egg, milk, chopped fresh parsley, a pinch of salt and pepper to taste.
2. Mix everything well until the ingredients are completely integrated.
3. With wet hands, form meat into balls of desired size (about the size of a golf ball).
4. In a large skillet, heat a tablespoon of olive oil over medium heat.
5. Add the meatballs and cook for about 5 minutes, or until golden brown all over.
6. Stir the meatballs occasionally so they cook evenly.
7. When the meatballs are golden brown, remove them from the pan and place them on a plate covered with kitchen paper to remove excess oil.
8. In the same pan, add the butter and let it melt.
9. Add the flour and mix well with a whisk until a smooth, lump-free paste is formed.
10. Add the NATURAL Kombutxa and heat the meat broth little by little, stirring constantly with the whisk, until a smooth sauce is formed.
11. Add the cream and mustard, and continue stirring.
12. Add the meatballs back to the pan and mix everything well for about 2 minutes so that the meatballs are well coated with the sauce.
13. Serve the meatballs with a little chopped chives on top and accompany with homemade mashed potatoes and blueberry jam.

Variations:

• You can use different types of ground meat, such as pork or chicken, or a mixture of different meats.
• If you want to make the meatballs lighter, you can replace part of the minced meat with spinach or grated zucchini.
• To give it an extra touch of flavor, you can add some chopped fresh sage leaves to the mixture.

Are you vegan? We present the Vegan Swedish Meatballs, with plant-based ingredients, with NATURAL Kombucha. You will love them!

Vegan Swedish Meatballs with NATURAL Kombucha

These meatballs are made with the best natural and sustainable ingredients, including NATURAL Kombucha, which not only gives it a touch of unique flavor, but is also good for your health. To make these vegan meatballs, you can use seitan, tofu, tempeh, or another plant protein as a base.

To prepare the vegan Swedish meatballs with NATURAL Kombutxa, mix 1 cup of chopped vegetable protein with 1/2 cup of breadcrumbs, 1/2 cup of chopped onion, 2 tablespoons of soy sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, salt and pepper to taste. Add a splash of NATURAL Kombucha and mix well. Form walnut-sized balls and fry them in hot oil until golden brown. Another even healthier option is to bake them until golden brown. Serve with mashed potatoes and cranberry sauce.

Swedish vegan meatballs with NATURAL Kombutxa They are a great option for those who want a healthier, vegan version of a classic dish. Kombucha adds a tangy, effervescent flavor that perfectly complements the plant protein and spices. Plus, this fermented drink adds health benefits to an already delicious dish. Try it at your next dinner at home and surprise your guests with a new healthy version of a classic dish! Ingredients for vegan meatballs,

For the meatballs:

• 400 g cooked and drained lentils
• 60 ml of NATURAL Kombucha
• 1/2 onion
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 4 tablespoons breadcrumbs s/g
• 1/2 teaspoon nutmeg
• 1 teaspoon sweet paprika
• 1 teaspoon soy sauce
• 1 tablespoon olive oil
• Mineral salt and black pepper to taste

For the sauce:

• 3 tablespoons coconut oil
• 1 tablespoon corn flour
• 50 ml coconut vegetable cream
• 1 tablespoon soy sauce
• 120 ml of NATURAL Kombutxa
• 200 ml vegetable broth
• 1 teaspoon Dijon mustard
• Mineral salt and black pepper to taste

To accompany:

• Chopped chives
• Mashed potatoes
• Blueberry jam

Time
7 minutes of preparation
30 minutes of cooking

kcal/100g
226.88 Kcal

Estimated price per serving (4 units)
€1.52

Elaboration:

1. Preheat the oven to 180°C.
2. In a food processor, blend the lentils, onion, garlic, cumin, breadcrumbs, nutmeg, paprika, soy sauce, olive oil, salt and pepper until well combined. .
3. Form the lentil mixture into balls and place them on a previously greased baking sheet.
4. Bake for 20-25 minutes, or until golden brown.
5. Meanwhile, prepare the sauce: in a pan, melt the coconut oil and add the cornflour, mix until smooth.
6. Add the NATURAL Kombucha, coconut vegetable cream, soy sauce, vegetable broth, Dijon mustard, salt and pepper and continue mixing until all the ingredients are well integrated and the sauce thickens.
7. Once the meatballs are ready, add them to the pan with the sauce and mix everything well for 2-3 more minutes.
8. Serve the vegan meatballs with the sauce on top, sprinkled with chopped chives. Serve with vegan mashed potatoes and blueberry jam to taste.

Variations and general suggestions:

• You can add grated carrot to the lentil mixture to give it an extra touch of flavor and nutrients.
• To make vegan mashed potatoes, simply use non-dairy oat or coconut milk and v/e olive oil instead of traditional milk and butter.
• If you prefer a spicier sauce, add a little chili powder or cayenne pepper to the mix.