Swedish Style Vegan Kofta Balls Recipes

VEGAN KOFTA WITH TZATZIKI

Steps:

• Preheat the oven to 400 degrees(F).
• In a large mixing bowl, add the vegan ground beef, grated onion and garlic, the fresh herbs and all the spices. Mix everything together, so it is completely combined. I start with a spoon and then use my hands.
• Divide the kofta mixture into 6 equal portions. Take one portion and wrap it around one of the skewers that you soaked. Pressing around evenly so that is a cylinder up the skewer. Place on a baking sheet lined with parchment paper or sprayed with non-stick spray.
• Repeat with the remaining kofta mixture, placing all the skewers on the sheet pan.
• Bake for 10-12 minutes or until they are nice and firm.
• While the kofta bakes, make the tzatziki. Add all the tzatziki ingredients to a medium sized mixing bowl and whisk to combine. Set in the fridge until ready to use.
• Once the kofta has baked, remove from the oven and grill either on a grill pan or a grill for 1-2 minutes on each side, just to brown up. Or you can serve them as is, if you don't have a grill or grill pan.
• Serve immediately with the tzatziki sauce, flatbread and veggies if desired.

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

SWEDISH STYLE, VEGAN KOFTA BALLS

Steps:

• Heat enough oil in a pan that's appropriate for deed-frying foods; the oil should be at least 1 inch deep.
• Combine all ingredients in a bowl; mush the mixture through your clean hands until well combined and balls can be formed. Form dough into approximately 24 balls that measure roughly about 1 inch in diameter. Resist the temptation to add liquids to the mix. There is enough liquid in the grated vegetables to make the mixture come together. If you absolutely must, add no more than a teaspoon of liquid.
• Place as many of the balls in the hot, but not smoking, oil as possible, leaving enough room for them to float comfortably; fry over medium to high heat (depending on the type of oil you use and the type of range you have) for 10 minutes. The kofta balls should be a rich golden brown color. They will get darker after they are removed from the oil.
• When the frying process is complete, remove the kofta balls from the hot oil and place them into a colander to drain over a plate-or-onto a plate with paper towels to absorb some of the excess oil.
• Place the kofta balls into the tomato sauce of your choice, or into whichever other sauce you may be using, for approximately 5 minutes prior to serving.
• If, after sitting for 5 minutes, the kofta balls have soaked up a lot of the sauce, adding a little water will help reconstitute your sauce.
• Serve with cooked pasta and tomato sauce, or serve with a white cream-style gravy and herb-rubbed potatoes. Experiment, enjoy, and be amazed!

VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)

Steps:

• Heat oil in a wok or 2-quart saucepan.
• Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
• Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
• Drain in colander.
• Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
• If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
• Serve with cooked spaghetti.