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Swedish ME’EAT balls with brown gravy

RollinGreens Classic Salt & Pepper ME’EAT made into bite size ME’EAT balls served in gravy.


Serves: 2-6 people for appetizer:

  • 1 Bag RollinGreens Classic Salt & Pepper ME’EAT
  • 2 cups water (Classic Salt & Pepper)
  • 2 T olive oil (Classic Salt & Pepper)
  • 2 T Butter or Olive Oil
  • 1 cup Flour
  • ¼ t salt
  • 1-2 cloves garlic
  • 8 oz. vegetable stock
  • 2 cups water
  • 2 sprigs parsley (optional)



  • Preheat oven to 400 Degrees F.
  • Add 2 cups water to a medium pot.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper pack and add contents. Stir well.
  • Stir a few times throughout, cook for 7-10 minutes or until most of the moisture has evaporated.
  • On a baking tray place finished balls. With cellophane, place a small amount (a couple tablespoons) of cooked ME’EAT in the center of a piece of cellophane and gather all end to the top. Twist and compact the ball firmly. Repeat this step until the preferred number of balls are made.
  • Place baking tray in refrigerator or freezer to allow to harden.
  • In a medium pot or pan, heat to medium and add the flour. Stir flour until it gets hot and starts to get golden brown.
  • Add butter or oil and mix until all the loose flour is incorporated.
  • Add the vegetable stock to pot or pan mixing with a whisk. Stir until the gravy is smooth. Use two cups of water if needed if gravy is too thick. Incorporate small amounts of water at a time.
  • Chop garlic and add to the gravy. Salt to taste once you have the right consistency. Turn the burner to low and cover.
  • Remove cellophane from balls and place back onto baking tray. Bake for 10 minutes or until hot.
  • Choose your serving plate that has a lip to allow a bed of gravy.
  • Place a layer of gravy on the serving plate.
  • Remove balls from oven and place in a pattern on serving plate.
  • Wash, dry and chop parley and add to each ball (optional)

    -Enjoy Chef Ko