Fiery HUVUDROLL albóndigas @diejungskochenundbacken

Have you heard of HUVUDROLL? These are our new plant balls made with a pea protein base. You can also buy these in the Swedish food market. In this recipe you will find a delicious meatless version of albóndigas – a fusion of “Sweden meets Spain”.

Vegetarian albóndigas made with plant-based Swedish meatballs in a bowl

Ingredients for approx. 6 people:

1 onion, diced

2 garlic cloves

800g tomatoes, diced

3 large plums, diced

1 jalapeño

1kg HUVUDROLL plant balls

700g passata

200ml dry red wine

1 bunch parsley

3 tsp salt4 tsp sweet paprika

1/2 tsp pepper

(3–4 drops of Tabasco)

1. Chop and sauté the ingredients

Cut the onion, tomatoes & plums into medium-sized cubes. Heat some olive oil in a pan and fry the HUVUDROLL plant balls on all sides for 4–5 minutes on a medium heat.

2. Prepare the sauce

Take the plant balls out of the pan and set them aside. Now fry the onion for a few minutes, add in the crushed garlic cloves and then add the diced tomatoes and plums. Finely chop the jalapeño and add this to the pan as well. Now pour the passata and red wine over everything and let it simmer on medium heat for approx. 30 minutes.

3. Everything in one pot

Grab a hand blender and roughly puree the tomato sauce. Now the plant balls go back into the pot and so do the spices. Salt to taste. Finally, chop the parsley and add this to the tomato sauce. You can sprinkle a little on the plate for decoration as well.