Vegan meatballs with Swedish Hasselback potatoes
Today we have a fantastic recipe from @beahyggespreder for you: Vegan meatballs with Swedish Hasselback potatoes. This recipe is based on the Swedish original, but is completely vegan and quick to prepare. We used the serving pan from our Original-Profi Collection® and our Levital® Comfort pan for this dish.
The Levital® Comfort pan is ideal for preparing this dish and is suitable for all types of cooktops. Inspired by the water-repellent effect of lotus leaves, the Levital® coating allows for healthier frying with little or even no fat. It also offers a first-class non-stick effect.
Have fun 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 (preferably waxy) |
| 1 | Pack of vegan cream cheese |
| 250ml | Cream (e.g. soy cream) |
| 1 tsp | mustard |
| 3 tbsp | Soy sauce |
| Pepper & Salt | |
| Rosemary |
Instructions
Hasselback Potatoes
Step 1 of 9:
Wash potatoes, leave the skin on, and cut strips with a knife. (Do not cut all the way through so they don't fall apart)
Step 2 of 9:
Brush with oil and salt
Step 3 of 9:
Place on a baking sheet with the cut side up and bake for 25 minutes at 200 degrees Celsius convection.
Köttbullar
Step 4 of 9:
Chop onions and sauté in a well-coated pan
Step 5 of 9:
Also sauté the meatballs.
Step 6 of 9:
Deglaze everything with cream, add the cream cheese, and bring to a boil.
Step 7 of 9:
Stir in pepper, salt, and chopped rosemary.
Step 8 of 9:
Stir in mustard and soy sauce.
Step 9 of 9:
Serve with the potatoes.
