I really love the Swedish veggie balls in IKEA but the store is way too far from my home and I don't feel like traveling there only to get their veggie balls with some sauce and fries. Thanks goodness they started to sell it in packages. And as lazy I am I'd rather just use them instead of making my own in the 30+° C, this hot summer. (You can use any other kind of veggie balls as well, if you have them.)
The recipe is super easy and quick. It filled me as it is but you can also serve it over bucatini or with crunchy toast that you dip in the sauce. It's super delicious.
I really love to make this dish when meal prepping for office days. But I also wish I'd had these IKEA balls when I was at university, which would have made my life so much easier.
The recipe is super easy and quick. It filled me as it is but you can also serve it over bucatini or with crunchy toast that you dip in the sauce. It's super delicious.
I really love to make this dish when meal prepping for office days. But I also wish I'd had these IKEA balls when I was at university, which would have made my life so much easier.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp garlic-infused olive oil
- 240 g IKEA Swedish veggie balls
- 1 echalion shallot, chopped
- 250g cherry vine tomatoes, halved
- 2 tbsp Sundried Tomato Paste
- 1 tsp each dried basil, oregano and thyme
- 50g vegan cheddar
- 50g vegan mozzarella
- 50g vegan parmesan
- to taste salt, pepper
Directions
1. Heat 1 tbsp oil in a pan and fry the veggie balls for 10-12 minutes until browned all over, remove and keep warm.
2. Add the remaining oil to the pan and fry the shallot and tomatoes for 4–5 minutes stirring occasionally until the tomatoes become soft.
3. Stir in the tomato paste, oregano, thyme and basil, and return the veggie balls to the pan. Season well.
4. Grate the cheese over the balls and cover the pan with a lid to let the cheese melt.
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Photo: Imola Toth
