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5 from 1 vote

Swedish bean balls with lingonberry gravy

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main meal
Author: Becca Heyes


For the Swedish bean balls

  • 230 g cooked cannellini beans ~1 cup
  • 1 slice large wholemeal bread stale is fine, torn into chunks
  • 1 fairly small onion cut into chunks
  • Small handful fresh dill
  • Salt
  • Black pepper

For the lingonberry gravy

  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 250 ml vegetable stock ~1 cup
  • 2 tablespoon single cream
  • 1 tablespoon lingonberry jam or similar fruit jam / jelly
  • Salt
  • Black pepper


  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the ingredients for the bean balls (cannellini beans to black pepper) to a food processor, and process until a paste is formed.
  • With clean hands, roll the mixture into balls (I made 12), and place on a lined baking tray. If the mixture is too sticky to roll easily, just add a few more breadcrumbs, mix well, and try again.
  • Bake the bean balls for around 30 minutes, or until firm and slightly crispy.
  • Meanwhile, melt the butter in a frying pan, and add the flour. Cook over a medium-low heat for a minute or two, stirring constantly, then add the vegetable stock a little at a time, stirring until smooth each time before adding more. Add the cream and jam, and mix until combined. Season to taste, and serve with the bean balls and mashed potato.