IKEA Released Their Swedish Meatball Recipe And You Won’t Believe How Easy It Is
IKEA just released their Swedish Meatball recipe, and I’m giddy, y’all.
I don’t really live close to an IKEA. The closest one to me is about an hour away.
But, I’m not lying when I say, I have driven that hour MULTIPLE times JUST to eat those Swedish Meatballs. They are so, stinkin’ good!
If you haven’t tried them, you are definitely NOT living your best life! They are amazing — especially with the IKEA lingonberry sauce and gravy. *Drool*
Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable. Bon appétit or, smaklig måltid, as we say in Sweden!
Lorena Lourido, Country Food Manager at IKEA
Here is the iconic IKEA Swedish Meatball Recipe
Ingredients – Meatballs — Makes 16 – 20
500g beef mince (about 1 pound)
250g pork mince (about 1/2 a pound)
1 onion finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs (about 1/2 a cup)
1 egg
5 tablespoons of whole milk
salt and pepper to taste
Ingredients – Iconic Swedish cream sauce
- dash of oil
- 40g butter (about 1 1/2 Tablespoons)
- 40g plain flour (about 1 1/2 Tablespoons)
- 150ml vegetable stock (a little more than 1/2 a cup)
- 150ml beef stock (a little more than 1/2 a cup)
- 150ml thick double cream (a little more than 1/2 a cup)
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
Meatballs
Combine beef and pork mince and mix thoroughly to break up any lumps.
Add finely chopped onion, garlic, breadcrumbs, egg and mix.
Add milk and season well with salt and pepper.
Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).
In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover.
Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.
Swedish cream sauce
In frying pan, melt 40g of butter. Whisk in 40g of plain flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
Add 150ml of vegetable stock and 150ml of beef stock and continue to stir.
Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
Bring to a simmer and allow the sauce to thicken.
Continue to stir.
When ready to eat, serve with your favorite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!
