Meatless Meatballs, IKEA Plantballs

For Those Who Love Both Meat and Animals

Completely stopping meat consumption in daily life is quite challenging. Even if you are not visibly eating meat, many ingredients unknowingly contain parts of meat.

To address these difficulties faced by consumers, many companies have recently introduced products made with plant-based meat alternatives instead of real meat. Among them, IKEA, famous for its meatballs, has launched Plantballs made from plant-based ingredients that maintain the same taste and texture as their original products. For those interested in climate change and wanting to take a new step but found it difficult to start, the editor tried them on their behalf.

There are three cooking methods: oven, frying pan, and microwave. The editor tried the relatively simple microwave method, which involves placing the frozen Plantballs in a dish and heating them for 2 minutes without thawing.

Even before opening the microwave, a familiar aroma wafted out, very similar to the flakes used in ramen. Passersby even commented, "There’s a delicious smell coming from somewhere," as the scent whetted the appetite. However, it was distinctly different from the usual meatball smell.

There was no significant difference in appearance either. Even when cut in half and examined closely, the texture of the split resembled the unique grain of meat so closely that if you didn’t know it was a Plantball, you might mistake it for a meatball made of ground meat.

Made from pea protein, oats, onions, apples, and potatoes, the Plantball! While IKEA’s Veggie Balls highlight the presence of vegetables by preserving their shape, the Plantballs are finely minced and formed, so the texture of each ingredient is not distinctly felt in the mouth. Perhaps because of this, it was even easier to mistake them for meat, with a soft chewiness and a sensation of juiciness. Even knowing it’s a Plantball, the experience is this convincing; if you didn’t know, you would likely think it’s real meat.

When placed in the mouth, the previously mentioned ramen soup scent enveloped the palate, and the taste resembled soy meat used in ramen. The finish had a subtle protein flavor of tofu and a faint bean aroma, differentiating it from traditional meatballs. Meat lovers might find it lacking, but given the Plantball’s meaningful connection to animal welfare and the environment, it felt more significant.

Also, while the editor found the flavor somewhat strong, another team member wished it were a bit more intense. In such cases, it is recommended to mix the Plantballs with soy sauce or teriyaki sauce or dip them in ketchup.

Tastes even better this way.

① Plantball Pasta

The above photo shows an image similar to 'Plantball Pasta'.

The combination of soft meatballs and tomato sauce is fantastic. Now, try enjoying pasta with Plantballs instead of meatballs. This is especially recommended for those who found the Plantballs lacking in meat flavor. The bean taste of the Plantballs is neutralized by the tomato sauce, creating harmony and emphasizing the meat-like texture.

② Plantball Fried Rice

The above photo shows an image similar to 'Plant Bowl Fried Rice'.

The editor personally always includes meat or ham when making fried rice because vegetables alone have limitations in expressing a variety of colors. In this case, cutting Plantballs into appropriate sizes and adding them gives the fried rice the warm color of meat, enhancing its delicious appearance. Additionally, the soft texture of the Plantballs provides a satisfying fullness as if eating meat.

Photo by Editor Kim Taein