A taste of Sweden

Plant balls with spicy rice garnish

• 8 frozen HUVUDROLL plant balls
• Sauce:
• 20 g of oyster sauce
• 40 g of sweet chilli sauce
• 1 tbsp of sugar
• juice of ¼ lemon
• 1 clove of garlic
• chilli (if you like it spicy)
• Rice garnish:
• 2 tbsp of oil
• 50 g of courgettes
• 50 g of peppers
• 50 g of mushrooms
• 50 g of carrots
• 50 g of frozen green peas
• 40 g of parboiled rice

1. Take out the plant balls from the freezer at least 1 hour before cooking.
2. Finely chop the garlic and chilli. Squeeze in the lemon juice, add the sugar and mix both sauces. Stir until the sugar dissolves.
3. Cook the rice as instructed on the package.
4. Dice all the vegetables and slice the mushrooms.
5. Heat a frying pan, add the vegetables (except the peas) and the plant balls. Fry for about 3-4 minutes.
6. Add the rice and sear for another minute.
7. Pour in the sauce prepared earlier, add the peas and sear for another minute.

Potato pudding with Swedish meatballs

• potatoes (according to the size of the baking dish)
• 1 onion
• 2 eggs
• 1 cup of warm milk
• salt (to taste)
• black pepper (to taste) 
• frozen HUVUDROLL meatballs
• 30 g of butter (and a little more just to grease the baking dish)

1. Grate the potatoes and onion, drain off the liquid.
2. Rinse the grates with warm milk, season with salt and pepper, add the eggs and mix well.
3. Butter a baking dish and pour in some of the grates.
4. Arrange your favourite meatballs (meat, chicken, veggie or plant) on top and add the remaining grates.
5. Bake at 180 degrees for about 45 minutes. After this time, arrange the butter cut into small cubes on top of the pudding and put back into the oven with a fan until browned.
6. For a nicer crust, Birute recommends that you choose anything but a glass dish for baking.
7. Serve with sour cream or white sauce.

Chicken meatball stew with feta

• ½ tsp of dried oregano
• ½ tsp of cumin
• smoked paprika powder
• Cayenne pepper powder (to taste)
• black pepper (to taste)
• salt (to taste)
• 400 g of frozen HUVUROLL chicken meatballs
• 1 can of tomatoes
• 100 g of feta
• 2 tbsp of lemon juice
• coriander or flat-leaved parsley

1. Fry the spices in olive oil to release the aroma.
2. In the same pan, fry the chicken meatballs.
3. Add the canned tomatoes, sauté and season with salt. If the tomatoes are acidic, add a tablespoon of sugar.
4. Simmer until the tomatoes are soft. Add the lemon juice, crumble some feta and simmer until it melts.
5. Garnish the stew with coriander or flat-leaf parsley.

Oven-baked meatballs with cheese

• 500 g of frozen HUVUDROLL meatballs
• 1 can of tomatoes in their own juice
• 1 sweet paprika
• 1 onion
• a handful of black olives (pitted)
• 1 tbsp of capers
• 1 ½ tsp of dried oregano
• 2 cloves of garlic
• ½ tsp of chilli powder
• black pepper (to taste)
• salt (to taste)
• olive oil
• 150 g of well-melting cheese
• a handful of fresh basil

1. Prepare the sauce: heat the oil in a pan, fry the finely chopped onion, squeeze in the garlic and stir-fry until the onion is soft. 
2. Add the diced pepper and stir-fry for 2-3 minutes.
3. Add the tinned tomatoes, season with dried oregano, chilli powder and a pinch of pepper. 
4. Simmer for 10-15 minutes until the sauce thickens. Remove from the heat, add the chopped olives and capers and stir. Add salt to taste.
5. Place the frozen meatballs in a baking dish and cover with the prepared sauce. 
6. Sprinkle with grated cheese and bake at 180-200 degrees for 20-25 minutes. 
7. Serve with fresh basil.

Sweet and sour chicken meatballs

• 500 g of frozen HUVUDROLL chicken meatballs
• Sauce:
• 1 medium-sized red onion
• a handful of olives (pitted)
• 1 tbsp of capers (not necessary, but tasty)
• 250 g of tomato sauce
• celery leaves
• 120 ml of wine vinegar
• 2 tbsp of sugar

1. Add a little olive oil to a deep saucepan and heat. 
2. Add the finely chopped onion and fry until soft.  
3. Chop the olives and capers. Add to the pot and stir. 
4. Pour in the tomato sauce, add the finely chopped celery leaves and stir again. 
5. Add the wine vinegar and two tablespoons of sugar. After stirring well, heat for a few minutes. 
6. Add the thawed chicken meatballs to the prepared sauce and heat for about 5 minutes more. 
7. Serve hot with a fresh vegetable salad.

Meatballs with cream sauce

• 1 kg of frozen HUVUDROLL meatballs
• potatoes (as required)
• Sauce:
• 3 tbsp of butter
• 3 tbsp of flour
• 2 cups of beef stock
• 100 ml of 30% cream
• salt (to taste)
• black pepper (to taste)
• nutmeg (to taste)
• 2 tbsp of sugar

1. Place the meatballs in a baking dish lined with baking paper and bake at 190 degrees until nut-brown.
2. Melt the butter in a pan, add the flour and heat for a few minutes, stirring constantly. Add the stock and stir until the sauce has the consistency of jelly. Pour in the cream and season with spices.
3. Add the meatballs to the sauce and simmer over a low heat for about 10 minutes.
4. Boil the potatoes and mash by hand. Season generously with butter or, if too thick, dilute with hot milk.
5. Spoon the mashed potatoes onto a plate, top with the meatballs and drizzle over the sauce. Garnish with chopped parsley. Serve with pickled parsnips and cranberry or lingonberry jam.

Chicken meatballs: simple but not basic

• 500 g of frozen HUVUDROLL chicken meatballs 
• 2 carrots
• 1 stalk of celery
• 3 cloves of garlic
• 1 leek
• ½ cup of white wine
• cream
• tarragon or cumin (to taste)
• hard cheese

1. Chop the vegetables (carrots, celery, garlic, leek) and fry together with the chicken meatballs.
2. Pour in the white wine and cream. Simmer until all ingredients are soft. Season with caraway cumin or tarragon if you like.
3. Serve sprinkled with grated hard cheese.

Happy Swedish Meatball Day!