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Pea stew with "meatballs"

Pea stew with "meatballs"



For the meatloaf:

  • 50 g Bake-Free Smokey hungarian patty mixture (millet)
  • 200 g of sweet potato (weighed and cleaned)
  • bay leaf
  • 40 g lukewarm water
  • 1 clove garlic (measured 6 g cleaned) pressed
  • quarter packet baking powder (3 g)
  • 20 g breadcrumbs
  • Himalayan salt to taste
  • 1 tablespoon coconut oil (8 g)

For the broth:

  • 260 g of green peas
  • 1 teaspoon coconut oil (4 g)
  • 6 dl sugar-free almond drink
  • 4 dl water
  • knife-edge of stevia powder
  • 40 g pea starch
  • Himalayan salt to taste



For the "meatballs", cook the sweet potato in salted water with bay leaf, then drain and mash it with a fork. Mix it with the rest of the ingredients except the coconut oil (it will have a soft but malleable consistency). Leave to rest for 10 minutes, then use wet hands to shape into balls (I made 17). Place on a baking tray lined with silicone baking paper. Spread thinly with coconut oil and bake in a preheated oven at 200 °C for 40 minutes, top and bottom. In the last 10 minutes, raise the heat to 220 °C and switch the oven to fan to bake the balls nicely.

For the stew, fry the peas in coconut oil and add the water and 5 dl of almond milk. Season to taste. When the peas are tender, mix the remaining almond milk with the pea starch and pour over the peas. Cook until thick, stirring constantly.

Pea stew with meatballs

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