About MATR Mince
Our MATR Mince is made from oats, split peas, lupins, beetroot and potatoes, bound together by a natural fungal culture. Made without additives, and with a short ingredient list. It acts like minced meat in the mixture and produces rich, golden plant-based meatballs that fry just as well in the pan.
How to make MATRs plant-based meatballs
Mix the MATR Mince with salt and plain flour in a bowl.
Add the eggs and stir until the mixture is smooth and even.
Peel and finely chop the onion, then stir it in. Gradually add the semi skimmed milk, while mixing thoroughly until the mixture has absorbed the liquid.
Pick the thyme leaves from the stems, chop them finely, and fold them into the mixture. If you are using dried thyme, add it directly.
Place the mixture in the fridge for 30 minutes to allow the flavours to develop and the mixture to get firm.
Heat a frying pan over medium heat. Add the oil, then add the butter once the oil is hot. Let the butter foam and settle.
Shape the plant-based meatballs using a tablespoon and fry them in your pan for 4 to 5 minutes on each side, until golden and thoroughly cooked.
The plant-based meatballs are ready when their internal temperature reaches 75°C. If you have a cooking thermometer, this is the safest way to check.
Serve warm with boiled potatoes, brown gravy and pickled beetroot, or your preferred side dishes.
Tips for the perfect plant-based MATR meatballs
Mix the mince with the ingredients thoroughly. A thorough mixture is less likely to fall apart, which ensures that the plant-based meatballs will keep their shape in the pan. Take a couple of minutes for this step as it really makes a difference you can both see and taste.
Let the mixture rest. Thirty minutes in the fridge is not just a suggestion. It allows the proteins in the flour to develop and the flavours to distribute evenly. If you are short on time, even 15 minutes will make a noticeable difference.
Use both butter and oil. The oil raises the cooking temperature, while the butter adds flavour. Together they help create a golden, slightly nutty crust.
Cook over medium heat. Too high a heat will burn the outside before the inside is cooked through. Give them time, about 4 to 5 minutes on each side.
Try sparkling water in the mixture. Many people replace half the milk with sparkling water. The bubbles add lightness and give a slightly softer, more delicate texture. It is an old trick that still works well.
You can also add a little baking powder for extra lightness. A small pinch (about ½ tsp per 500 g) helps make the mixture lighter and more airy inside.
Add oats to the mixture. If you want a bit more fibre and lightness, you can mix in 2 tbsp of fine rolled oats. MATR Mince already contains oats, so the flavour blends in naturally. Let the mixture rest in the fridge for an extra 10 minutes so it has time to set.
Nutritional information per plant-based meatball (approx.)
What do you serve with the MATR meatballs?
MATR meatballs go well with the same side dishes as classic Danish meatballs. Here are ten suggestions:
Classic options:
- Boiled potatoes, brown gravy and pickled beetroot. The traditional way of serving them.
- Green kale and white potatoes.
- Stewed white cabbage with potatoes.
- Parsley sauce and new potatoes.
- Red cabbage salad and mashed potatoes.
Modern options:
- In a pita bread with salad, cucumber and a spoonful of hummus.
- In a wrap with roasted vegetables and tzatziki.
- On rye bread with remoulade and cucumber slices. A classic Danish meatball sandwich.
- In a green salad with lemon mustard dressing and toasted bread.
- As part of a lunch plate with assorted salads and bread.
Why make meatballs with MATR?
MATR was founded in Copenhagen in 2021 by, among others, Claus Meyer, with a simple idea: to create plant based food that is light, flavourful and a natural alternative to the many ultra processed products on the market.
It is made using natural fermentation. A traditional method humans have used for thousands of years to produce foods such as cheese, bread and soy sauce. The result is a clean food made from just five organic Nordic ingredients, held together by a natural fungal culture.
The recipe is inspired by Claus Meyer and his classic approach to Danish everyday cooking, where good ingredients, simple techniques and respect for quality food are at the centre.
Ready to try MATR?
Meatballs are an easy way to start cooking with MATR, as the recipe will already be familiar to many at home cooks. Simply replace the mince with MATR Mince and prepare them as you normally would.
You can find MATR Mince in your local Coop store in Denmark. To learn more about the MATR mince, explore our product range and discover more everyday recipes in our recipe collection. If you would like to try MATR for yourself before cooking with it at home, you can also find it on the menu at Mother, Rørt and Gasoline Grill in Copenhagen.
Frequently asked questions
Can I freeze the meatballs?
Yes. Once cooked, leave them to cool completely before freezing in an airtight container. They can be reheated straight from frozen, either in a frying pan or in the oven.
How long will they keep in the fridge?
Cooked meatballs will keep for up to four days in the fridge when stored in an airtight container. They are ideal for lunch the next day or packed lunches throughout the week.
Why are my meatballs falling apart?
The most common reason is that the mixture has not been worked enough or has not had time to rest. Give it another thorough mix and leave it in the fridge for an extra 15 minutes. If it still feels too loose, add another tablespoon of plain flour.
What should the internal temperature be?
The meatballs are fully cooked when they reach an internal temperature of 75°C. If you have a cooking thermometer, this is the easiest way to check. Otherwise, simply cut one open. The centre should be firm and evenly cooked throughout.
Can I use sparkling water in the mixture?
Absolutely. Replacing half of the milk with sparkling water is a well-known trick. The carbonation helps create a lighter texture and gives the meatballs a little extra tenderness.
Can I add baking powder?
Yes. A small amount, around ½ tsp per 500 g, helps make the meatballs lighter and softer. You will not taste it, and there is little risk of adding too much.
Can I make meatballs without eggs?
Yes. You can leave the eggs out or replace each one with 1 tbsp of ground flaxseed mixed with 3 tbsp of water. The mixture will be a little more delicate, so allow it to rest for slightly longer before shaping the meatballs.
Can I make meatballs without flour?
Yes, although the flour does help hold the mixture together. Without it, the texture may be slightly softer. Cornflour or fine rolled oats both work well as substitutes. Use 2 to 3 tbsp instead of the flour.
Can I cook them in the oven?
Yes. Arrange the meatballs on a lined baking tray and bake at 200°C for 20 to 25 minutes, turning them halfway through. They will not develop quite the same crust as pan-fried meatballs, but it is a convenient option when cooking a larger batch.
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