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Greek plant-based mince balls in tomato sauce

Want a small slice of Greece? Try these juicy plant-based mince balls with feta cheese, rich tomato sauce and classic mediterranean sides.

A pan with mince balls, made from VÄRLDSKLOK plant-based mince, in tomato sauce and an oven tray with roasted potatoes.

Serves: 4 | Time: 40 minutes

Ingredients:

Mince balls

500 g VÄRLDSKLOK plant mince

150 g feta cheese

2 pressed garlic cloves

1 dl chopped fresh parsley

1 tbsp. dried oregano

1 tsp. salt

0.5 tsp. black pepper

Rapeseed oil for frying

Tomato sauce

500 g crushed tomatoes

1 dl water

1 pressed garlic clove

0.5 tsp. honey

0.5 tsp. salt

0.5 tsp. dried oregano

0.5 tsp. black pepper

Roast potatoes

1 kg washed small potatoes

2 tbsp. rapeseed oil

1 pinch of salt

Tzatziki

3 dl thick yogurt

½ cucumber

1 pressed garlic clove

1 tbsp. olive oil

0.5 tsp. salt

Step by step:

Mince balls

  1. Spread out the frozen mince on a platter and let it thaw for about 30 minutes. It should not quite reach room temperature.
  2. Crumble the feta cheese into the mince and mix all the ingredients.
  3. Wet your hands and shape the mixture into small balls.
  4. Fry the mince balls in oil until they are firm and golden brown.
  5. Pour over the tomato sauce and let it simmer for 10 minutes. Add water if necessary.

Tomato sauce

  1. Mix all the ingredients.

Roast potatoes

  1. Set the oven to 225 °C.
  2. Place the potatoes in an oven dish and add a drizzle of olive oil. Season with salt and toss the potatoes.
  3. Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden crispy surface.

Tzatziki

  1. Roughly grate the cucumber. Squeeze out the liquid.
  2. Mix the cucumber, yogurt, garlic and salt all together.
  3. Add a drizzle of olive oil.

Shop the ingredients