Swedish Style Meatballs

Now vegetarians can enjoy everyones favourite food court food.

The ingredient of Swedish Style Meatballs

heat half the oil in a medium non stick frying pan over medium heat cook onion and celery stirring for 3 4 minutes or until softened add garlic zest allspice and mushrooms and cook stirring for 5 6 minutes or until mushrooms are golden and all the liquid has evaporated add carrot and stir to combine set aside to cool
preheat oven to 200u00b0c 180u00b0c fan forced line a baking tray with baking paper process oats in a food processor until finely ground transfer to a bowl add lentils and process until coarse crumbs add mushroom mixture and 1 tablespoon dill process until finely chopped add oats and process until combined season with salt and pepper use clean hands to shape mixture into 20 balls
place meatballs on prepared tray and lightly spray with oil bake for 15 20 minutes turning halfway through or until golden and crisp
meanwhile combine cornflour and 2 teaspoons cold water in a small bowl until smooth combine stock and cornflour mixture in a small saucepan and bring to the boil stirring over a medium heat reduce heat and simmer for 3 minutes add cream and simmer for 2 3 minutes or until slightly thickened stir in remaining dill
pile meatballs onto a serving platter drizzle over sauce and serve with cranberry sauce sprinkled with extra dill

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a

fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a