A traditional nordic comfort food is meatballs. A typical food for people to cook at home. Meatballs were hot in the 80’s when I was a kid, and it’s a relevant dish still today – a classic that lasts over time.
One thing which can challenge the classic status of meatballs is the increasing environmental awareness. More and more people are reducing their meat consumption for various reasons, and many of these meat reducers are mainstream omnivorous. By using pulled oats, you can replace part of the minced meat in meatballs without compromising the comforting essence of the dish.
If you’re staying in a place with cooking facilities, and you want to cook something that the locals cook at home, then here’s your recipe with a twist of climate conscience. I find these half-oat-meatballs even better than the original ones.
Recipe serves 4 to 6 people
400 g minced meat
1 package of pulled oats (nude)
a bundle of parsley
0,5 tsp ground black pepper
1 tsp salt
2 tbsp dijon mustard
3,3 dl cream
1-2 tbsp soy sauce
optional 1-2 tbsp Jaloviina brandy
- Chop the onion and parsley.
- Chop the pulled oats, at least the most coarse pieces.
- Add salt, pepper and mustard.
- Break the eggs and mix with the ingredients.
- Add the minced meat and mix well.
- Make balls of ~2 cm diameter.
- Fry the meatballs in oil on a hot frying pan. Keep one side of a meatball facing the pan for 1 minute, and then gently turn the meatball. Do this for 4 faces. Watch out, the pulled oat is prone to burning.
- Add cream, soy source and brandy.
- Let it simmer for 10 minutes.
Serve with rice, potato or pasta and salad. And if you want to go Ikea style, spice up with lingon jam.