Vegan meatballs with spinach hummus @limon.rimon

Swedish meatballs. Who doesn't know them? In this recipe from @limon.rimon, our plant-based alternative HUVUDROLL meets spinach hummus, mashed peas and mint.

1 tbsp coconut oil or olive oil

1 small onion, chopped

200 g spinach, washed, stems do not need to be removed

Salt

Pepper

200 g chickpeas, cooked

4 tbsp tahini

Juice of half a lemon

Little water

1 cup frozen peas

1 bunch dill

Peppermint 8-10 leaves

2-3 stalks coriander, leaves only (optional)

1 tsp lemon juice

3 tbsp olive oil

Sprouts and other chopped herbs (peppermint, dill, coriander) 

1. Sauté the chopped onions in a little oil, add spinach and a little salt and pepper to taste. Cover and let simmer on low heat for 5-6 minutes.
2. In the meantime, put the cooked chickpeas in a blender. Add a little salt, lemon juice, some dill, tahini and the cooled, cooked spinach. Blend until the mixture is creamy. Finally (depending on the consistency) add some ice water and mix again. The spinach hummus should now be nice and creamy.
3. Cook the frozen HUVUDROLL protein balls in a little oil on a low heat for about 10-15 minutes, turning them repeatedly.

4. Add a cup of frozen peas in a pan with 1 tablespoon of water, close the lid and heat over low heat.

5. Finely chop the dill, mint and coriander and crush them together with the cooled peas in a mortar and pestle (be careful not to make a mush!). Place in a small bowl, season with salt, pepper, a little lemon juice and olive oil.

6. Now spread the spinach hummus on a plate. Pour the pea and herb mash over it, add HUVUDROLL protein balls on top and garnish with more herbs and sprouts.