Vegan meatballs with Swedish Hasselback potatoes
Today we have a fantastic recipe from @beahyggespreder for you: vegan meatballs with Swedish Hasselback potatoes. This recipe was created based on the Swedish original, but is completely vegan and quick to prepare. This dish was made using the serving pan from our Original-Profi Collection® as well as our Levital® Comfort pan.
The Levital® Comfort pan is ideal for preparing this dish and is suitable for all types of cooktops.
Enjoy trying it out.
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| vegan meatballs (I used ready-made ones) | |
| 1 | onion |
| 400g | potatoes (mostly waxy) |
| 1 | pack cream cheese (vegan) |
| 250ml | cream (e.g. soy cream) |
| 1 tsp. | mustard |
| 3 tbsp. | soy sauce |
| pepper & salt | |
| rosemary |
Instructions
Hasselback Potatoes
Step 1 of 9:
Wash the potatoes, leave the skin on, and score them with a knife. (Do not cut all the way through so they do not fall apart)
Step 2 of 9:
Brush with oil and season with salt
Step 3 of 9:
Place on a baking tray with the scored side facing up and bake for 25 minutes at 200 degrees fan oven.
Köttbullar
Step 4 of 9:
Finely chop the onions and fry them in a well-coated Frying Pan
Step 5 of 9:
Fry the meatballs as well.
Step 6 of 9:
Deglaze everything with cream, add the cream cheese, and bring to the boil.
Step 7 of 9:
Fold in pepper, salt, and finely chopped rosemary.
Step 8 of 9:
Stir in the mustard and soy sauce.
Step 9 of 9:
Serve together with the potatoes.
