Finnish Meatball Tacos

Finnish Meatball Tacos

They’re little, easy to eat perfectly savoury bites! Every time I go through a meatball phase I make a big batch of these and pop some in the freezer for later on.

Serves 4


What you need

For the meatballs

500g of champignon mushrooms (finely ground in a food processor) 

1/4 cup breadcrumbs

100ml of plain coconut yogurt

1 onion, finely chopped 

1 flax egg

1 teaspoon salt

1 teaspoon pimento

Ground pepper to taste


For the tacos

2 cups of plain flower

2 teaspoon sea salt flakes

25 g cold vegan butter

1 cup of boiling water


For the filling

Beetroot relish

Coconut yogurt


apple cider vinegar




Lingonberry jam (you can buy this from speciality food stores or Ikea)

What to do

for the meatballs

Preheat oven to 180C.

To make the meat balls mix the breadcrumbs with the coconut yogurt and a bit of water in a large bowl and allow to stand for a few minutes. Then add the rest of the ingredients and mix together well. Form small balls with moistened hands and then place on a tray lined with baking paper and cook for about 20 minutes or until done. 

for the tacos

To make the tacos, rub the butter into the flour, then add the salt and pour in the boiling water. Mix with a knife until it starts to come together and then turn out onto a light floured board and kneed until smooth. Divide into about 20 equal sized portions and roll into circles of about 15cm in diameter using a rolling pin. Cook on a hot not stick surface on mid to high heat for a minute of two on each side, or until the tacos start to form brown patches and to puff up.

for the fillings

Finely chop the cabbage and add a dash of apple cider vinegar and some lime juice. Mix a bit of beetroot relish with some greek yogurt and process until well combined. Slice up your pickles and chill, assemble and serve with some lingonberry jam.